Honey Taffy
This recipe entails a good workout with the reward of unmistakably honey-flavored candies. This recipe can be completed by a single chef, but is much more fun with the help of friends and family.
Source and licence
"Honey Taffy" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Honey_Taffy, revision 4523491), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Honey_Taffy&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523491
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
Method
- In a 3–4-quart (2.8–3.8 L) heavy-bottomed saucepan, combine the sugar, salt, and cornstarch until uniform.
- 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.
- 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.
- 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.
- 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.
- Once taffy has been properly pulled, roll into ½-inch ropes and cut into 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.