If you’re from Eastern Canada chances are your family has some sort of bread and molasses story.
Fresh bread with butter and molasses has been a dessert stand-in for decades (dare I say centuries) up and down the Eastern seaboard and throughout Quebec. In some places it was biscuits with molasses and everywhere there is the hot debate about what goes on first, the butter or the molasses. (If you butter first then the molasses just runs off. Molasses first seems to defy convention…)
I have yet to try toutons, the fried bread dough drizzled with molasses that is a favourite in Newfoundland but what I have become fond of is Taffy Toast, a childhood treat of Holly from Nova Scotia. When Holly told me about the childhood dessert treat that her mom used to make for her and her siblings I felt like the bread-and-molasses food group had been elevated to a whole new level. It’s sweet, buttery and crispy. Holly grew up calling it Taffy Toast and the name couldn’t be more apt.
Taffy Toast is a speedy treat that makes for a nice afterschool snack when the cookie jar is empty. (I have tested it on my children’s friends and they devour it in a flash.)
To end the molasses-first or butter-first debate I have tested this recipe both ways and the molasses-first version wins hands down.
Be sure not to overheat the pan or it will burn easily.
A molasses memory from Holly Bond
Makes two slices (10 fingers)
- 2 slices of bread (porous bread is best since it lets the molasses soak in a bit more)
- About 2 Tbsp. Crosby’s Fancy Molasses*
- 1-2 tsp. butter
*If you’re using thick cut homemade bread you may need more molasses.
- Spread molasses on both sides of each slice of bread.
- Melt 1 tsp. butter in a fry pan over medium heat.
- Place bread in pan and fry until golden and just crispy.
- Flip and repeat.
- Slice into fingers and serve warm