Honey Taffy

DIRECTIONS

• Put all the ingredients into a heavy based pan, and heat gently until the sugar dissolves.
• Bring to the boil and boil rapidly until the syrup reaches the soft crack stage, or 145oC (290oF), measured on a sugar thermometer.
• Pour onto a greased marble slab and allow to cool until lukewarm, pulling the edges towards the centre, so they don't become too hard.
• With greased hands, pull and stretch the taffy, until it becomes light in colour, and more elastic.
• Form a rope, and cut into pieces with shap kitchen scissors or a heavy knife. Wrap in clingfilm or waxed paper.