Basic Honey Taffy Recipes

HONEY CREAM TAFFY

Steps:

• 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.

BASIC HONEY TAFFY

Steps:

• Cook honey to hard crack stage (285 degrees F) stirring constantly. Pour onto buttered marble slab. As soon as outside edges cool enough to touch, fold to center and make long roll. Start stretching or pulling while hot. Pull until honey becomes light and porous and small strings develop. Cut into short pieces. Place in paper lined metal cans for two days to soften.

SALTWATER TAFFY RECIPE BY TASTY

Steps:

• Add the sugar to a large pot fitted with a candy thermometer. Sift in the cornstarch and whisk into the sugar until well-combined. Add the butter, corn syrup, salt, water, vanilla, and flavor extract of choice to the pot. Whisk to combine, then turn the heat to medium and cook until the mixture reaches 250°F (120°C).
• Add the food coloring and stir to combine.
• Pour the candy into a greased heatproof dish and cool until you are able to handle it, 5-10 minutes.
• Stretch the mixture out 12 inches (30 cm) (or further) and fold it over itself again and again for 10-15 minutes. The taffy will turn from translucent to opaque.
• When the taffy becomes harder to pull, roll it to about a 30-inch (76-cm) long and 1-inch (2-cm) thick log on a greased surface. Cut the log in half. Then slice the taffy into bite-size chunks.
• Wrap each piece of taffy in a square of parchment paper and twist the ends to seal.
• Enjoy!

GRANDMA'S TAFFY

Steps:

• In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
• Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.

HONEY TAFFY

Steps:

• Combine ingredients in large,heavy saucepan.
• Bring to boil over medium heat,stirring constantly.
• Continue stirring and cook until mixture reaches soft crack stage (270 degrees on candy thermometer).
• Pour mixture onto cool,buttered surface (a large cookie sheet works).
• Allow to cool slightly,until it can be handled comfortably.
• Here is the fun part,butter your hands,find a partner,pull and twist taffy into ropes, until it lightens in color.
• Break ropes into pieces about 2 inches long.
• wrap pieces in waxed paper and twist ends.

BASIC HONEY TAFFY

Steps:

• In saucepan, cook honey, stirring constantly, to soft crack stage 285°F or until mixture separates into hard but not brittle threads.
• Pour mixture onto a buttered marble slab or similar surface. As soon as outside edges cool enough to touch, fold to center and make long roll. Start stretching or pulling while hot. Pull until honey becomes light and porous and small strings develop.
• Cut into short pieces and wrap individually in waxed paper or plastic wrap. Store in sealed container for at least 2 days to soften.