Honey Taffy Recipes

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.

Steps:

• In a large saucepan, place all the ingredients except extracts, and gently stir them to combine. Place a candy thermometer on the side of the pan and bring to a boil, stirring only to prevent burning. Cook to hardball stage (265 to 270 degrees), remove from the heat, stir in the extracts, and pour onto a silpat-lined sheet pan or buttered sheet pan. Let it cool enough to handle then start rolling it into a log and stretching or pulling the taffy to work air in and make it white and opaque. Keep pulling and twisting until it hardens. Form long ropes of taffy, then cut them into pieces.
• Some tips when making taffy: Oil the top 1-inch of the saucepan's wall to keep the sugar from boiling over. Always use a pan bigger than you think you need to prevent boiling over. Always use a burner as big or bigger than your pan's bottom. Never scrape the bottom of the pan at the end, just pour out the syrup. Wash down the sides of the pan with a clean wet pastry brush to avoid crystallization.

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.

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.

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.

Steps:

• In saucepan, blend sugar, syrup and honey.
• Heat until sugar is dissolved, and then add cream of tartar.
• Let boil.
• Stir mixture continuously--about 20 minutes.
• Add in the vinegar and butter.
• Let boil up.
• Pour in a greased pan.
• Let cool well, and then cut into cushion shapes!