Honey Taffy
Honey taffy is a pulled candy that tastes clearly of honey, because the honey is a full cup of the syrup rather than a hint. The pulling is real work, 10 to 15 minutes of stretching and folding until the candy turns pale and glossy, so it goes faster with a helper. You can swap in corn syrup if you prefer, or braid two colored batches together.
Instructions
Stir the sugar, salt and cornstarch together in a heavy-bottomed saucepan of 3 to 4 quarts (2.8 to 3.8 L) until the mixture looks uniform.
Stir in the honey and water with a wooden or metal spoon. Set the pan over medium-high heat and keep stirring until every grain of sugar has dissolved.
Keep stirring until the mixture starts to boil, then stop and let it cook undisturbed until it reaches 270°F/132°C, the soft crack stage. Add the butter at that point, along with any extra flavoring or coloring you want.
Take the pan off the heat and pour the hot syrup onto a greased, lipped cookie sheet, a greased marble slab or a silicone mat. Be careful, because the syrup is extremely hot and sticks like tar.
When the taffy is cool enough to handle, grease your clean hands and gather it up. Stretch, fold and recombine it without a break for 10 to 15 minutes, ideally with a friend, until it turns lighter in color and takes on a satiny gloss.
Roll the pulled taffy into ropes about ½ inch thick and cut them into pieces 1 inch (2.5 cm) long with a knife or greased scissors. Wrap each piece in a small square of waxed paper and twist the ends closed.
Make it personal.
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