In a few short days, the "holiday" that most children care about is going to happen. That sacred night of getting dressed up and grabbing a pillow case to fill up with gobs of interesting (and sometime disgusting) candy. I have been known to stash the odd candy bag in my drawer at work after this great night; gummy worms, black liquorice, sour patch candies, and more. These candies are ok, but they are far from the traditional Halloween "Kisses" that I have grown to love and hate.
Since the original kisses can sometimes be hard to find nowadays, I rely on a recipe that my Dad and I used to do when I was a kid. It was for the "St. Catherine" holiday that's observed in Quebec at the end of November. These homemade candies are very similar to the store bought "kisses', but tons of fun to make and so much better.
If you're like me, and these ooey gooey candies are a secret vice, I suggest you gather up the ingredients and try making some this Halloween for either yourself or those gobblins that show up at your door.
Every November 26th, I would get up bright and early and gather the ingredients for these sticky and chewy gems; molasses, brown sugar, white sugar & corn syrup. The heavy cast iron Creuset pot was placed on the stove, the ingredients were mixed and added to the pot, and then the wait began.
When would the thermometer reach 256 degrees Fahrenheit? Oh it felt like ages! Bubbling goodness would call me from the kitchen and for hours I would sit and wait impatiently until it was time to add the final secret ingredient, baking soda. 256F finally arrived! Baking soda was added and then the fun part would begin; the pulling of the taffy.
Once cooled, my dad and I would grease up our little paws and start to pull and knot the taffy until it turned from a dark brown to a golden blond. Next would come the cutting and wrapping, but it was also the perfect time for me to stuff my face with our hard work and literally cause my jaw to seize due to over eating and chewing.
If you are one of those 'special" people who make homemade candy for the kids in the neighbourhood, try these out. Wrap them in colorful wax paper and place in special bags with the recipe cards attached and a note about who made them, and you'll be forever known as the "best candy house" on the block for years to come. Happy Halloween to all you ghosts, ghouls and gobblins!
Tire St. Catherine
- 250ml (1 cup) white sugar
- 250ml (1 cup) brown sugar
- 250ml (1 cup) molasses
- 125ml (1/2 cup) corn syrup
- 15ml (1 Tbsp)white vinegar
- 15ml (1 Tbsp) butter
Mix all these ingredients and put in a heavy bottomed cast iron pot. With a candy thermometer in place, bring the mixture up to 256F (make sure to stir occasionally). This should take about an hour, but make sure to keep a close watch on this mix.
Once it reaches 256, add 5ml (1 tsp) baking soda to the recipe and take off the heat. Let the mix cool and pour onto a buttered surface to let cool even longer (marble is perfect for this).
Once cool enough to touch, grab a partner and grease up your hands with butter as well. each take an end and start pulling the candy; stretching it between the two of you until it turns a beautiful shade of blond.
Once the right colour, use greased scissors to cut into pieces (as big as you like!) and wrap in wax paper
Theses candies will keep up to three months in an air tight container.
