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Honey Cream Taffy

Can double this recipe, especially if there are helpers for pulling.....

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Butter a 15x10x1 baking sheet, place in fridge to get cold.

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1/2 c. heavy cream

1 c. honey

1/2 c. sugar

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In a deep heavy sauce pot, combine cream and honey; add sugar; cook all over medium heat and stir with a wooden spoon until sugar is melted; mixture comes to a boil. Cover pan with a tight-fitting lid and let it boil for 1 minute. Uncover; cook, without stirring, until to a soft-crack stage. Remove pot from heat: immediately pour onto the cold buttered baking sheet (do not scrape sides of pot). Let hot taffy cool for 5 minutes.  Using a wooden spoon, bring edges of

hot taffy into center of baking sheet. Cool 5 to 10 minutes longer or until able to handle. Cut into 4 pieces and work quickly with one piece at a time, or get helpers!! Using buttered hands:

pull, fold, and stretch taffy until ridges form, it will lose its gloss and become light tan in color.

Next pull into a rope about 1/2 inch thick. With buttered kitchen scissors, cut into 1-inch pieces.

 

Can wrap individually in plastic wrap or waxed paper.

 

 

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