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Maple taffy. Molten syrup being poured on clean white snow to create the soft maple candy. Media: Maple taffy. Maple taffy (sometimes maple toffee in English-speaking Canada, tire d'érable or tire sur la neige in French-speaking Canada; also sugar on snow or candy on the snow or leather aprons in the United States) is a sugar candy made by ...
St. Catherine's Taffy is a candy made by girls in French-Canadian families to honour St. Catherine, the patron saint of unmarried women on her feast day, November 25. [3] St. Catherine's day is sometimes known in Franco Canadian families as "taffy day", a day when marriage-age girls would make taffy for eligible boys. [ 4 ]
Maple syrup—especially as tire d'érable sur la neige or "maple toffee" or "taffy". Often used as flavouring (such as in "maple leaf cream cookies", "grandpères", or "Canadian maple donuts"). Maple taffy—a sugar candy made by pouring hot maple sap onto snow. Nougabricot—preserve consisting of apricots, almonds, and pistachios. [citation ...
Taffy is a type of candy invented in the United States, made by stretching and/or pulling a sticky mass of a soft candy base, made of boiled sugar, butter, vegetable oil, flavorings, and colorings, until it becomes aerated (tiny air bubbles produced), resulting in a light, fluffy and chewy candy. [1] When this process is complete, the taffy is ...
The Montreal-style bagel or Montreal bagel (sometimes beigel; Yiddish: בײגל, romanized: beygl; French: Bagel de Montréal) is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York–style bagel, [1] the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a ...
Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple taffy. [ 10 ] Once almost all the water has been boiled off, all that is left is a solid sugar. [ 10 ] By composition, this sugar is about 90% sucrose, the remainder consisting of variable amounts of glucose and ...
Canada portal. Food portal. v. t. e. Tourtière (French: [tuʁtjɛʁ], Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. [1] It is a traditional part of the Christmas réveillon and New Year's Eve ...
e. Tourtière du Lac-Saint-Jean is a Québécois dish of the pie family and a variation of the tourtière dish popular in French Canada. This variant originates from the Saguenay-Lac-Saint-Jean region of Quebec. The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth ...