Everything in moderation they say, and that’s my approach with all things sweet. A little is okay, especially around the holidays. Today I’m sharing my Honey Taffy recipe. Enjoy!
At the end of the day sugar is basically sugar, that said though I typically reach for natural sweeteners like dates, maple syrup, and honey to sweeten baked goods, top oatmeal, and add to smoothies. If you do use honey, it’s good to know that it has a slightly lower GI value than regular table sugar so it’s less likely to raise blood sugar levels as quickly. Honey is sweeter than sugar, so you can use less (and less overall sugar is good!) but it does have slightly more calories per teaspoon so always watch portion size.
What you’ll need to make Honey Taffy
Start by adding honey, cream, and a pinch of salt to your cooking pot. Use a candy thermometer to monitor temperature. The mixture will begin to boil. If it looks like you are about to boil over, turn down the heat a little bit. When the mixture reaches 280 degrees remove from heat, add baking soda, stir, and transfer to a buttered pan. This mixture is hot and bubbly so be careful not to burn yourself! Once the taffy cools enough to touch, butter your hands and remove the taffy from the pan. Begin pulling and stretching until the candy feels like taffy. Lay the taffy on a buttered piece of parchment paper and use a sharp knife to cut into pieces. Sprinkle with course salt if you’d like and then wrap the taffy in parchment paper.
Notes: Both kids and adults will enjoy stretching and pulling taffy. To avoid a very sticky situation, make sure your hands are well coated with butter. When you add baking soda the mixture gets bubbly. Careful not to burn yourself!
If you haven't tried making taffy before this recipe is easy to follow and so yummy! Because I keep refined food out of the house, I used local honey instead of table sugar.
- 2 cups Honey
- 1 cup Cream
- 1/4 tsp Salt
- 1/4 tsp Baking soda
- A few drops of vanilla and/or sprinkle of coarse salt is optional
Butter a pan for you taffy to cool in along with a large piece of parchment paper to slice your taffy.
Add honey, cream, and salt to your sauce pan.
On medium heat, give everything a quick stir.
Use a candy thermometer to monitor temperature. This will be hot and boil rapidly so be careful not to burn yourself.
When the thermometer reaches 280 degrees, remove candy from heat and add baking soda. Pour into buttered pan and allow to cool enough so that you can scoop out the taffy.
Begin pulling taffy up and over. You will need to make sure you use butter on your hands too so that the taffy won't stick. When the taffy is the right consistency, lay onto a greased surface (parchment paper works) and using a sharp knife, cut into bit size pieces. Sprinkle with coarse salt if you'd like and then wrap in parchment paper.