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05/23/2011 National Taffy Day Honey Crea




Source of Recipe


Taste Of Home


Recipe Introduction


It reminds us of childhood, summers at the shore, fairs and Eastern boardwalks. It's taffy. Did you know that the texture of taffy is due to its cooking temperature? If you bite into a piece of taffy and find it brittle, it's not old; it was simply cooked at higher temperature than chewier taffy, according to the National Confectioners Association . Where and when did this stretchy mixture of corn syrup, sugar, butter and flavorings originate? Taffy was found in Midwestern county fairs in the 1800s.

Candy historians trace the salt water taffy variety to Atlantic City. A storm hit Atlantic City in 1883, flooding the boardwalk. David Bradley's shop inventory, including his candy, was soaked by the salty water of the Atlantic. When a young girl inquired about some taffy, he offered her "salt water taffy," according to the National Confectioners Association. Try some Taffy Apple Ice Cream or head to the shore for a any of the three most popular taffy flavors: peppermint, cinnamon or chocolate taffy.

Yahoo News


List of Ingredients




HOME COOKIN’ 05/23/2011 National Taffy Day Honey Cream Taffy


Honey Cream Taffy


• 1 tablespoon butter, softened
• 1 cup heavy whipping cream
• 2 cups honey
• 1 cup sugar

Recipe





Grease a 15-in. x 10-in. x 1-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. Yield: about 5 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts: 1 serving equals 63 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 4 mg sodium, 13 g carbohydrate, trace fiber, trace protein.