Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Recipe for Tire Sainte Catherine
Discover the succulent flavor of Tire Sainte Catherine. Famous for several decades, this treat will tickle the taste buds of young and old. Here is the recipe!
Origin
The creation of Tire Sainte Catherine dates back a very long time. According to legend, it was a French nun and teacher who had the idea of designing the candy. Her name was Marguerite Bourgeoys.
Marguerite Bourgeoys designed the recipe for Tire Sainte Catherine to make her school prosper. Indeed, she had the brilliant idea of increasing the number of her students by offering delicious sweets. At the time, many children flocked to his establishment just to taste his famous Tire Sainte Catherine.
Subsequently, the tasting of Tire Sainte Catherine became a school tradition. Every year, during the month of November, the treat is shared with the students in memory of what Marguerite Bourgeoys did.
This is how November 25 became the famous date of Tire Sainte Catherine. On the occasion of this day associated with the saint of the same name, parties are organized and some schools even put on shows.
Note that this tradition has become less and less respected over the years. Today, few establishments still care about Saint Catherine. They almost no longer celebrate this special day that was so awaited by schoolchildren a few decades ago.
Ingredients
Preparing Tire Sainte Catherine requires only a few ingredients. You just need:
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Sugar (250 ml)
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Brown sugar (250 ml)
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Molasses (125 ml)
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Corn syrup (125 ml)
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White vinegar (15 ml)
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Water (125 ml)
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Salted butter (60 ml)
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Baking soda (2.5 ml)
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10 cm wax paper (72 squares)
Preparation
Start by spreading the butter on a Pyrex dish measuring approximately 33 x 23 cm. Next, line a cookie sheet with wax paper and set aside.
Then take a saucepan and place the corn syrup, brown sugar, sugar, vinegar, butter and water in it. Cook over medium heat and remove when the ingredients are ready.
Once removed from the heat, pour bicarbonate into the same pan. Then mix to obtain a homogeneous mixture. Stop when you see that the bicarbonate has completely integrated the other ingredients.
Pour the mixture obtained into the Pyrex paper. Then let cool for 15 minutes. When the mixture is warm enough, stretch it out after buttering your hands. Then fold in half and stretch a second time.
Repeat this step until the taffy turns golden brown. Typically this takes between 5 to 10 minutes.
Once the taffy is nicely browned, cut the mixture in half. Then stretch one piece at a time into a ribbon of about a centimeter. Then cut using oiled scissors. The candies should be between 2 and 2.5 cm long.
The final step is to wrap the treats. Wrap each piece in a square of wax paper.
The best products for preparing delicious treats are available at Maple Treasures. Place your order now to get yours.
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