Tamarin is a molasses candy which was produced mostly during winter months because extreme cold is required as part of the production system. Since refrigerators were not available at the time of its popularity, the Winter snow and ice served well in its absence. Fresh molasses candy was the ultimate treat of a young acadian at this time and the pride of the parents who made it.

1 cup molasses
1/2 cup water
1 cup white sugar
1 tbsp butter
1 cup brown sugar
1 tbsp vinegar
1/2 cup corn syrup


Put all ingredients in a deep saucepan. Boil until a teaspoonful of mixture forms a hard ball in a cup of cold water. Pour contents onto a well greased platter. Let cool until the candy can be taken into hands. Stretch until candy becomes a golden brown or lighter shade if desired. Cut into 1 inch pieces.

recipe contributed by Geneva Fougère


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