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Honey Cream Taffy

 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.
Nutritional Facts: 1 serving equals 63 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 4 mg sodium,

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Honey Cream Taffy (continued)

Nutritional Facts: 13 g carbohydrate, trace fiber, trace protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.