An authentic Quebecois treat from chef and restaurateur Martin Picard.
2 cups maple syrup
Step 1: In a saucepan over medium-high heat, cook the syrup until it reaches 238°F. If you don't have a candy thermometer, you can check the consistency of the taffy by letting a drop of hot syrup fall into a bowl of cold water. When the taffy is ready, it will form a soft ball.
Step 2: When the syrup reaches the specified temperature, remove the saucepan from the heat. The taffy will stop bubbling and reduce in volume. Spray the foam that has formed on the surface with cold water until it disappears completely. Brush the sides of the saucepan with a wet brush to prevent any crystallization of the sugar. Pour the hot taffy onto snow or set aside for another use.
Storage: The taffy keeps for several months in the freezer and about 1 month in the fridge. If the taffy crystallizes while stored, heat it with about 2 tbsp of water until it reaches 238°F and it will be like new.
See more recipes from Martin Picard.
Reprinted with permission from Martin Picard's Sugar Shack Au Pied de Cochon (2012).