- 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.
Reviews forHoney Cream Taffy
"This reminds me of when I was a little girl .....we used to pop real pop corn on the stove and “pull” honey candy. Our hands were buttery and sticky and oh so sweet! We couldn’t wait to snap it with the handle of a butter knife and taste it’s sweet goodness! What a great treat to pass on to my little grand kiddos!"
"I know this has 2 cups of honey in it, but for some reason I wasn't expecting the honey flavor to be as strong as it was. It tasted good, but I think I'll try a different flavor taffy next time. If you attempt to pull the taffy by yourself, I suggest letting it cool almost to room temp before handling it and work air into about 1/8 of the taffy at a time."