Honey Cream Taffy

1. 1

   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.

2. 2

   Cover pan with a tight-fitting lid and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reads 290u00b0 (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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.