Honey Cream Taffy Recipes

Steps:

• Grease a medium-sized pan with butter and place in the refrigerator. In a medium-sized pot, combine cream and honey. The mixture will bubble up quite a bit so make sure there is a lot of room at the top, but you need the mixture to be deep enough to get a good reading with your candy thermometer. Cook over high heat and stir with a wooden spoon until the mixture comes to a boil. Cook uncovered without stirring until a candy thermometer reads 280°. Remove from the heat and mix in the baking soda. Pour into your greased dish/baking pan, taking care not to scrape the sides of the pot. Now for the fun part! Wait until it is cool enough to handle, then pick it up with buttered hands and stretch until the taffy becomes a bit lighter and firm ridges form when you pull. Braid taffy into whatever design you like then trim with clean, buttered kitchen scissors.Wrap individually in waxed paper and store in the fridge/freezer.

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.

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.