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Pulled honey candy




Source of Recipe


The Lion House at 63 E. South Temple, Salt Lake City.


List of Ingredients




1 cup honey
1 cup sugar
1 tablespoon cream
Special equipment:
Candy thermometer

Recipe




Place honey, sugar and cream in a heavy saucepan. Bring to a boil over medium heat, stirring with a wooden spoon. Attach a candy thermometer to the side of the pan and cook until mixture reaches 275 to 300 degrees. (The hotter temperature will make the finished candy more brittle.)

Pour mixture onto a buttered rock slab or a jelly roll pan that has been chilled. Do not scrape pan. Allow candy to cool about 5 to 10 minutes. When cool enough to handle, butter fingers liberally. Then pull and stretch taffy with your hands. Continue pulling and stretching until it has hardened and turned creamy white.

Score candy with a knife and break into pieces or cut with scissors. Wrap each piece in wax paper or candy wrappers. Makes about 1 pound or 50 pieces.