Honey Taffy – This recipe entails a good workout with the reward of unmistakably honey-flavored candies. This recipe can be completed by a single chef, but is much more fun with the help of friends and family.
- In a 3 or 4 quart heavy-bottomed saucepan combine the sugar, salt and cornstarch until uniform.
- Using a wooden or metal spoon, stir in the honey and the water. Place the saucepan over medium-high heat and continually stir until all the sugar dissolves.
- Continue to stir the mixture until the mixture begins to boil. Once boiling begins, let the solution cook undisturbed until it reaches 270°F/132°C also known as the soft crack stage. Add the butter.
- Remove the hot mixture from heat and pour onto a greased, lipped cookie sheet, a greased marble slab, or a silicone mat, such as a Silpat.
- When taffy is cool enough to handle with greased cleaned hands, gather the taffy and continually stretch, fold and recombine it until it lightens in color and gains a satiny gloss. This step is best accomplished with a friend. This step requires 10 to 15 minutes of constant pulling.
- Once taffy has been properly pulled, roll into 1/2 inch ropes and cut into 1 inch long pieces with a knife or greased scissors. Once all the taffy is cut, wrap in small squares of waxed paper and twist the ends.
Notes, tips, and variationsEdit
- Be extremely careful around the boiling solution, as it gets extremely hot and sticks like tar.
- Use a wooden or metal spoon for this recipe, as most plastic spoons will melt or deform. A wooden spoon is best because a metal spoon will get very hot in the sugar syrup.
- You can add extra flavoring or coloring to the taffy if you mix it in at the same time as the butter.
- If you don’t like honey, or don’t want to use a lot of it, you can substitute corn syrup for equal parts of the missing honey.
- If you want some extra reward for extra effort, try making two batches with different colors and/or flavors at once, and twisting or braiding the taffy ropes before cutting to make interesting combinations.
- If you don't have cornstarch, you can use 1 tsp. of vinegar instead to help prevent recrystallization.