I just so happen to have the perfect little heat conducting copper pot that I indulged myself in a few years ago for caramel making. There is a fellow at the Callingwood Market in Edmonton who sells great jugs of the syrup from his parents farm in Quebec and that is what I used to make my homemade Canadian Maple Syrup Taffy Candy! Below, and enlargement from the back of the jug!Ĭanadian Maple Syrup Taffy Candy: Boiling the Syrup Of course, you have to buy your maple syrup and rarely in the West, do we know a manufacturer personally.
#MAPLE CANDY HOW TO#
His ice plate makes it possible to make Canadian Maple Syrup Taffy Candy during the summer months, and particularly as celebratory confection for Canada Day! During the process of learning how to make it and practicing for the work I was doing for him, I learned how simple it was to do it anywhere by anyone living in Canada during the winter.
It wasn’t until Brandon from Rolling Desserts connected with me to work with him regarding the launch of his Rolling Desserts Ice Plate that I learned how to make Canadian Maple Syrup Taffy Candy at home. Possibly the “Original Halloween Kiss” manufactured in Quebec, but as I cannot find the ingredient list anywhere, hard to say that is the one, yet it could well be. Not the molasses taffy kiss from Kerr’s, but the other one. And Maple Syrup Taffy Candy? The flavour was reminiscent of a Halloween Taffy Kiss from my childhood. It can now be found in every major Canadian city from coast to coast. Poutine as just rearing it’s head out of Quebec and Eastern Canada. I am Canadian, have been all of my life, and had never had Canadian Maple Syrup Taffy Candy! I had never had poutine until this trip, either. Here I was participating in this ritual this Spring of 2010 no longer with the young body of a child bounding through the snow under leafless Maple trees in the woods as those in my Elementary Reader, yet with the heart of that child revering the sweetness of this water-like sap exponentially distilled into iconic Canadiana. It was such an honor, almost surreal, as yearning to be outside in the snow making Canadian Maple Syrup Taffy Candy as I had seen children do in my grade one Reader in Elementary School had been a deep seated desire. 10th generation proprioter Gaétan Massicotte took great pride in pouring his previous boiled maple syrup into a bed of fresh snow outside after the celebratory experience leaving each guest savoring the sweetness of the cold Spring with a stick of Canadian Maple Syrup Taffy Candy. The entire experience resonated deep into my Canadian soul and this baptism served as an authentic and missing key into my own cultural identity. It is in the neighbouring areaof Mauricie, is the oldest traditionally harvested syrup cabane a sucre and listed as one of the 5 best sugar shack experiences in Quebec. Sucrerie Jean-Louis Massicotte et filles, in operation since 1710 still harvesting syrup in the traditional fashion with horse drawn wagons (or via snowshoes) and pouring it into aged oak barrels was the Cabane a Sucre we enjoyed the traditional Sugar Shack lunch at. As it is when attending such conferences, only the best of the best is show cased. In March of 2010, I visited my first Sugar Shack, or Cabane a Sucre, in Quebec when I was there for the Slow Food National Conference in the Valle de la Batiscan.
Maple Syrup Taffy Candy is the quintessential Canadian sweet.
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