Honey Cream Taffy
An old-fashioned favorite, this golden taffy gets my whole family pulling together in a special way! We wrap the melt-in-your mouth confections in twists of waxed paper and give them out to our holiday visitors.
60 ServingsPrep: 1-3/4 hours + cooling
- 1 tablespoon butter, softened
- 1 cup heavy whipping cream
- 2 cups honey
- 1 cup sugar
- 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.
- Yield: about 5 dozen.
Nutrition Facts: 1 serving equals 63 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 4 mg sodium,