Honey Taffy

Ingredients

• 2 cups (450 g / 16 oz) white granulated sugar
• ½ tsp salt
• 2 tbsp cornstarch
• 1 cup (325 g / 11.5 oz) liquid honey (any variety)
• ¾ cup (185 ml / 6.3 oz) water
• 2 tbsp butter

Method

1. In a 3–4-quart (2.8–3.8 L) heavy-bottomed saucepan, combine the sugar, salt, and cornstarch until uniform.
2. Using a wooden or metal spoon, stir in the honey and the water. Place the saucepan over medium-high heat and continually stir until all the sugar dissolves.
3. Continue to stir the mixture until the mixture begins to boil. Once boiling begins, let the solution cook undisturbed until it reaches 270°F/132°C also known as the soft crack stage. Add the butter.
4. Remove the hot mixture from heat and pour onto a greased, lipped cookie sheet, a greased marble slab, or a silicone mat, such as a Silpat.
5. When taffy is cool enough to handle with greased cleaned hands, gather the taffy and continually stretch, fold and recombine it until it lightens in color and gains a satiny gloss. This step is best accomplished with a friend and requires 10–15 minutes of continuous pulling.
6. Once taffy has been properly pulled, roll into ½-inch ropes and cut into 1 in long pieces with a knife or greased scissors. Once all the taffy is cut, wrap in small squares of waxed paper and twist the ends.