Honey Taffy

• 2 cups (450 g / 16 oz) white granulated sugar
• ½ tsp salt
• 2 tablespoons cornstarch
• 1 cup (325 g / 11.5 oz) liquid honey (any variety)
• ¾ cup (185 ml / 6.3 oz) water
• 2 tablespoons butter

Ingredients for 7 servings (1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a 3–4-quart (2.8–3.8 L) heavy-bottomed saucepan, combine the sugar, salt, and cornstarch until uniform.

   Stovetop
2. 2

   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.

   Stovetop
3. 3

   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.

4. 4

   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.

5. 5

   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 and requires 10–15 minutes of continuous pulling.

6. 6

   Once taffy has been properly pulled, roll into ½-inch ropes and cut into 1 in 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.