I made this honey taffy for my mother-in-law's Mother's Day gift box.
The day I decided to make these I got Boy In The Mid-west down for a nap and then I headed to the kitchen. I looked up the YouTube video where I had gotten the recipe and refreshed my memory of the cooking method and quickly jotted down the instructions.
The recipe requires you to boil the Honey until it reaches 260°F. on a candy thermometer, also known as the soft crack stage. Once accomplished the Honey is poured into a well greased pan to cool. When it is cool enough to handle you are supposed to peel it out of the pan and stretch it with well buttered hands.
I don't have a candy thermometer. I decided to use the "drop in cold water" test to determine when the honey reached soft crack stage. I was also really cautious about letting it get too hot and becoming hard candy.
When I thought it had reached temperature I poured it into the pan to cool.
Once cooled down enough to handle I went to stretch it. That is when I found that I had made a big mistake...
The candy was really soft and really sticky. There was no way that I would be able to pick it up and stretch it. Uh-oh!
It had not reached the soft crack stage.
What was I going to do?
Using a rubber spatula I began stiring the warm, soft honey. I stirred and stirred, and folded and folded, and kneaded with that spatula for 20 minutes. At first not much happened, but I persevered, and eventually the honey stiffened up a little and became lighter in color as air was incorporated into the taffy.
It still wasn't exactly taffy, but it was thick enough to be wrapped in wax paper. I was just grateful that it wasn't a total loss.
I hope to have better success next time. "Practice makes perfect," right?
Here is recipe Incase you want to give it a try:
Honey Taffy1 1/2 - 2 cups Honey
Wax Paper cut into squares for wrappers
Place honey in a saucepan. Bring to a gentle boil over medium heat.
Boil, stiring occasionally, until honey reached 260°F. on a candy thermometer. (8-10 minutes) This is the soft crack stage.
Meanwhile heavily grease a 9×13" pan with the butter.
Once the honey has reached the soft crack stage pour it into the prepared pan to cool down enough to handle.
While the honey cools I recommend that you wash your saucepan while it is hot and before the candied honey has a chance to solidify on the saucepan.
When the honey has cooled enough to be handled, grease your hands with butter and peel the candy out of the 9×13" pan. You want to stretch and fold the candy over and over until it becomes too stiff to keep pulling. It will lighten up it color and come more like carmel color.
Shape the taffy into thin ropes. Cut the ropes into small pieces and wrap in waxed paper.
Enjoy your sweet treat!