St. Catherine's taffy

From Wikipedia, the free encyclopedia

Jump to: navigation, search

Canadian cuisine

This article is part of the series on
Regional cuisines Maritimes Pacific Northwest Quebec Rocky Mountain Toronto
Beverages Beer Quebec spruce Caesar Ice cider Newfoundland Screech Whisky Wine British Columbia Ice wine Ontario Prince Edward County Quebec
Ingredients Atlantic cod Caribou Cloudberry Dulse Fiddlehead fern Harp seal Maple syrup Saskatoon berry Sockeye salmon Steak spice Winnipeg goldeye
Styles & dishes Bûche de Noël Buffalo burger Butter tart Donair Figgy duff Flapper pie Fried dough Montreal bagel smoked meat Oreilles de crisse Peameal bacon Pierogi Pizza-ghetti Pouding chômeur Poutine St. Catherine's taffy Tourtière White bread
Religious & ethnic Canadian Chinese Inuit Tlingit
Rituals & festivals Kitchener-Waterloo Oktoberfest Réveillon Summerlicious and Winterlicious Taste of the Danforth
Canada portal
v t e

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2009)

St. Catherine's Taffy is a variety of taffy made in Quebec to celebrate the feast day of Saint Catherine of Alexandria.

[edit] Origins

St. Catherine's Taffy is a candy made by girls in Quebec to honor St. Catherine, the patron saint of unmarried women on her feast day, November 25. St. Catherine's day is sometimes known in Quebec as "taffy day," a day when marriage-age girls would make taffy for eligible boys. Marguerite Bourgeoys, a founder of the Notre-Dame de Montréal and an early teacher at Ville-Marie, the colonial settlement that would later become Montreal is credited with starting the tradition as a way of keeping the attention of her young students.