This week in episode two, Tastes Like Home looks back at Catherine’s visit to Donegal and Tiny Township in Canada as well as creating new dishes based on the flavours she tasted during her Canadian travels.
In Canada, Catherine visits the Apple Pie trail, a Maple tree farm to discover how Maple Syrup is made and stops at Blue Mountain the local ski resort. This week Catherine will teach us how to cook sweet lovers delight, Maple Taffy, and for the cheese lovers, Irish Cheddar Cheese Curd Poutine with smoked bacon and whiskey gravy followed by a Spiced Bramley Apple Cake with Maple Whiskey Glaze – mouth watering!
- 237ml pure maple syrup (1 Cup)
- 2 tsp of butter (it reduces splutter and spillover)
- Sugar thermometer (not mandatory, but preferable)
- Finely crushed ice or a frozen tray
- 6 popsicle sticks to roll the taffy onto
- NB * 1 Cup makes enough for 6 taffy
- Maple Taffy Instructions
- On medium heat, bring maple syrup & butter to a boil while stirring constantly.
- Use a sugar thermometer and remove maple taffy from heat when the mercury reaches anywhere from 235ºF to 245ºF.
- If you’re making taffy without a sugar thermometer, then keep stirring the syrup at a boil for roughly between 5 – 10mins or until it reaches 115 – 118 degrees.
- Prepare a tray of finely crushed ice by adding ice to blender / food processor, or place a large dish or tray into the freezer for a few hours.
- Once this step is complete, remove taffy from heat and let it cool until all bubbles subside.
- Then conduct a test by pouring a small amount of taffy onto the crushed on ice, or the plate / tray from the freezer.
- Is the taffy thick yet supple enough that it wraps around a popsicle stick with ease?
- Does it stay put on the stick? Perfect. You’re good to go.
If the Taffy is too thin? Then put it back on the heat and bring to a boil again for 2-5 minutes max. And try the test again.
- If it’s too thick and rigid add small increments of water and stir until the taffy reaches desirable consistency, then reheat and conduct the test again.