HONEY TAFFY
Make and share this Honey Taffy recipe from Food.com.
Provided by Divinemom5
Categories Candy
Yield 3 pounds
Number Of Ingredients 5
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.
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.
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield about 5 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 63 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 4mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
HONEY TAFFY
Make and share this Honey Taffy recipe from Food.com.
Provided by Damie-anne
Categories Candy
Time 45m
Yield 25 pieces, 6 serving(s)
Number Of Ingredients 3
Steps:
- Put all the ingredients into a heavy based pan, and heat gently until the sugar dissolves.
- Bring to the boil and boil rapidly until the syrup reaches the soft crack stage, or 145oC (290oF), measured on a sugar thermometer.
- Pour onto a greased marble slab and allow to cool until lukewarm, pulling the edges towards the centre, so they don't become too hard.
- With greased hands, pull and stretch the taffy, until it becomes light in colour, and more elastic.
- Form a rope, and cut into pieces with shap kitchen scissors or a heavy knife. Wrap in clingfilm or waxed paper.
HONEY CARAMELS
I love whipping up a batch of homemade honey-sweetened caramels for my family and friends. Sometimes I replace the walnuts with pecans, filberts or almonds. -Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine the cream, honey, sugar and remaining butter. Cook and stir over medium-low heat until a candy thermometer reads 238°., Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, stirring constantly, until a candy thermometer reads 255° (hard-ball stage). Stir in walnuts and vanilla; return mixture to 255°., Remove from the heat. Pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; discard foil. Cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts :
GRANDMA'S TAFFY
A quick and easy recipe for any flavor of taffy you can think of!
Provided by Chocolate Moose
Categories Desserts Candy Recipes
Time 20m
Yield 40
Number Of Ingredients 9
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.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 13.5 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 68.9 mg, Sugar 11.1 g
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- Place honey in a medium saucepan. Cook over medium-low heat, uncovered, until honey begins to boil (about 8 minutes). Continue cooking until a candy thermometer registers 280°, about 10 minutes. Quickly pour mixture onto prepared pan, spreading evenly. Cool 20 minutes.
- Lightly spray your hands with cooking spray. Using your hands, fold the honey over itself to form a ball. Stretch honey into a long strand (about 2 feet long). Double strand back onto itself twice, pressing ends together. Continue pulling and folding honey for about 5 minutes or until the color changes from dark amber to a soft tan. Wrap in plastic wrap coated with cooking spray, and chill for 10 minutes.
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