Directions

• Grease a 15-in. x 10-in. x 1-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.
• Yield: about 5 dozen.