Yes, I do make holiday candy – but you won't find any white sugar in my kitchen. Instead, you'll find it full of natural sweeteners. Today, I'm sharing with you my favorite honey taffy recipe I make for the holidays. Enjoy!
Honey and Cream Taffy
Ingredients
- 1 cup honey
- 1/2 cup heavy cream
- Small pinch sea salt
- Pinch baking soda
Instructions
- Combine the honey, cream, and salt together in a saucepan. Stir to combine.
- Bring the mixture to 280 degrees without stirring.
- Add the baking soda into the taffy and stir quickly to combine.
- Transfer the taffy to a buttered baking dish. Allow the taffy to cool until you can touch it comfortably.
- With buttered hands, lift the taffy from the dish and begin stretching it and folding it over itself. Keep doing this until the taffy is light and taffy-like.
- Use a buttered knife to cut the taffy into small pieces. Top each piece with a bit of sea salt, if desired.
- Wrap each piece in a small piece of parchment paper.
I am so thankful to find someone that loves good food that is good for you!! i have been using honey and maple syrup for my foods for 2 years now and find it hard to find good recipes!! thank you so much
Wonderful. Thank you!
I cannot wait to try this! Thank you so much for sharing this candy!
Thank you for your channel. We are binging your YouTube and this inspired my 10 year old to try it out!
Made this with my grandmother when I was very small, maybe 5 or 6 yrs old. The best family thing to do ever! Sure miss it. Will have to start this with my grandkids! Thank you!
Thank you for sharing, you have so much wisdom for such a young woman. I love your channel and always look forward to your next vlog. Thank you.
Will try it out too! Thanks so much for sharing. What maple syrup brand can you recommend? I live in Europe (Portugal and Switzerland) and I would love to purchase really good natrural maple syrop. There are plenty out there but some of them seem not really healthy and good. Thank you so much, I love your blog and channel!
I’ve sooo wanted a recipe like this. I’ll be putting them in gifts for the holidays! Pam
could I use heavy coconut cream?
Looks so wonderful! Thank you for sharing!💙
I just tried this recipe and for the most part I found it to be a success! My color is darker than yours so I wonder if I was too impatient reaching the 280 degrees and perhaps burned it a little? They taste delicious even if they aren’t as nice as yours but I bet with practice they will look just a good as they taste!
Thank you for this! I did not realize taffy could be this easy. I am going to “try” to make this and hope it turns out well. Glad it does not require white sugar.
Is it possible to sub the same amount of maple syrup for the honey?
I am a 60 plus woman and we made taffy at home, most likely with sugar. I remember pulling it in the kitchen with my mother and father. It was probably the only domesticated vision I have of my father , except maybe driving us to the bakery to buy day old bread and pastries.
I love you top / dress! Did you make it?
Thanks beloved!
I will try it for sure, look délicieuse! It reminds me if my childhood doing those with mom and sisters, great “souvenirs”..
Much love 💞
Looks so delish! Thanks for sharing!
What would u recommend for sweetening ice tea- I have used honey in the past.. local honey…
Can one order maple sugar?
Could you substitute coconut cream for the heavy cream to make it dairy free?
Hi there! So happy i found this natural sugar recipe before Christmas! Do you happen to know how long this keeps or if you can freeze them? Thanks
This burned for me. I had to take it off the heat at 270. It was super dark and turned into hard candy even after trying to pull it. Now I can make some cough drops at least.
This sounds amazing and relatively simple! Do you think some flavor extracts could be added to switch things up? Like a little almond extract to make it like bit-o-honey? Or some cinnamon sounds good too!
We made some of this for Christmas and it was a big hit! Thank you.
I tried 2 different types of honey. Turned to soup and never hardened. I put them both back on the pot and brought up to hard crack. Still sauce. Not sure what happened!
How much does this make? We are having a family reunion with 20 people…will this be enough for everyone to have some to pull?
I’ve tried this recipe twice, I let it boil on high heat for a good 10-15 minutes and it topped out at 220 degrees and it wouldn’t get any hotter. Both times it came out like soupy carmel sauce, it tastes ok and can be used as carmel sauce but it definitely doesn’t satisfy the chewy craving. I’m so disappointed because I haven’t had anything chewy since I cut white sugar out of my diet two years ago.