To make honey cream taffy, bring to a boil 1 cup of heavy cream, 2 cups of honey and 1 cup of sugar over medium heat. Cover the pan and boil for one minute. Without stirring, cook until a candy thermometer reads 290 degrees Fahrenheit. Pour the mixture into a greased and refrigerated pan and let cool for five minutes.
Use a wooden spoon to bring the edges of the mixture into the center of the pan. Let cool for five to 10 more minutes. Pull and stretch the taffy using buttered hands until ridges form. Pull the taffy into 1/2 inch thick ropes and cut them into 1-inch pieces. Wrap in waxed paper.
To make vanilla taffy, mix 1 cup of sugar with 1 tablespoon of cornstarch and stir in 3/4 cup of light corn syrup, 2/3 cup of water, 2 tablespoons of butter and 1 teaspoon of salt. Bring to a boil, stirring constantly, and cook until a candy thermometer reads 265 degrees Fahrenheit, without stirring. Remove from heat and stir in 2 teaspoons of vanilla.
Pour the mixture into a buttered pan, let it cool and pull it with buttered hands until the mixture lightens and becomes stiff. Pull the taffy into 1/2-inch wide strips and cut them into 1 1/2-inch pieces. Wrap in plastic wrap.Learn more about Cooking