Basic Honey Taffy Recipes

Steps:

• Grease a 15x10x1-in. pan with butter; place in the refrigerator. In a large deep heavy saucepan, combine cream and honey. Add sugar; cook over medium heat and stir with a wooden spoon until sugar is melted and mixture comes to a boil., Cover pan with a tight-fitting lid and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage). Remove from the heat and pour into prepared pan (do not scrape sides of saucepan). Cool for 5 minutes. Using a wooden spoon, bring edges of honey mixture into center of pan. Cool 5-10 minutes longer or until cool enough to handle., Using buttered hands, pull and stretch taffy until ridges form. (Taffy will lose its gloss and become light tan in color.) Pull into ropes about 1/2 in. thick. With a buttered kitchen scissors, cut into 1-in. pieces. Wrap individually in plastic wrap or waxed paper.

Steps:

• Put all the ingredients into a heavy based pan, and heat gently until the sugar dissolves.
• Bring to the boil and boil rapidly until the syrup reaches the soft crack stage, or 145oC (290oF), measured on a sugar thermometer.
• Pour onto a greased marble slab and allow to cool until lukewarm, pulling the edges towards the centre, so they don't become too hard.
• With greased hands, pull and stretch the taffy, until it becomes light in colour, and more elastic.
• Form a rope, and cut into pieces with shap kitchen scissors or a heavy knife. Wrap in clingfilm or waxed paper.

Steps:

• In saucepan, cook honey, stirring constantly, to soft crack stage 285°F or until mixture separates into hard but not brittle threads.
• Pour mixture onto a buttered marble slab or similar surface. As soon as outside edges cool enough to touch, fold to center and make long roll. Start stretching or pulling while hot. Pull until honey becomes light and porous and small strings develop.
• Cut into short pieces and wrap individually in waxed paper or plastic wrap. Store in sealed container for at least 2 days to soften.