Honey And Cream Taffy Recipe Recipe 45

HONEY CREAM TAFFY

Steps:

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

HONEY AND CREAM TAFFY RECIPE RECIPE - (4/5)

Steps:

• Grease a medium-sized pan with butter and place in the refrigerator. In a medium-sized pot, combine cream and honey. The mixture will bubble up quite a bit so make sure there is a lot of room at the top, but you need the mixture to be deep enough to get a good reading with your candy thermometer. Cook over high heat and stir with a wooden spoon until the mixture comes to a boil. Cook uncovered without stirring until a candy thermometer reads 280°. Remove from the heat and mix in the baking soda. Pour into your greased dish/baking pan, taking care not to scrape the sides of the pot. Now for the fun part! Wait until it is cool enough to handle, then pick it up with buttered hands and stretch until the taffy becomes a bit lighter and firm ridges form when you pull. Braid taffy into whatever design you like then trim with clean, buttered kitchen scissors.Wrap individually in waxed paper and store in the fridge/freezer.

HONEY CREAM TAFFY

Steps:

• Grease a 15-in. x 10-in. x 1-in. baking 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.
• Cover pan with a tight-fitting lid and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reaches 290 degrees F (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.
• 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 waxed paper.