Tire de la Sainte Catherine (French Canadian Pulled Toffee)

Step 1: Place the molasses, corn syrup, brown sugar, white sugar, vinegar, cream of tartar and half the butter in a pot.

Step 2: Bring to a boil over low heat until the mixture registers 140 degrees Celcius/260 degrees° Fahrenheit.

Step 3: Stir for 5 to 10 minutes. The mixture has to reach the "ball" stage, meaning it's ready when you drop a little of it into a small bowl of cold water and it forms a ball.

Step 4: Mix in the baking soda.

Step 5: Pour into buttered dishes and let cool slightly until you can pick the taffy up without burning your hands.

Step 6: Butter your hands well and begin pulling: pull, fold in half, and repeat the process until the taffy is pale golden, and almost white. If it sticks to your hands, put a little more butter on them.

Step 7: Pull one last time and twist up tightly in small lengths. Cut into pieces with scissors.

Step 8: Place on a buttered plate or wrap in waxed paper.