Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (450 g / 16 oz ) white granulated sugar
- ½ tsp salt
- 2 tablespoons cornstarch
- 1 cup (325 g / 11.5 oz) liquid honey (any variety)
- ¾ cup (185 ml / 6.3 oz) water
- 2 tablespoons butter
Directions
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 1-inch (2.5 cm) 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.