I've been waiting a bit to talk to you about this recipe for Satiny Honey Taffy, made with just two ingredients.
Waiting till October.
October.One of the months in the year that always starts with joy for me. With the celebration of one of my sisters birthday, with joy about being into the bouldering season and the joy that brings my girls.
The morning crispness as I walk my dogs in the midnight blue light, crunching leaves underfoot.
The little bit of bite in the air, just enough to crave a sweater but not enough to turn on the heat, yet.
The desire to get warm and cozy in the kitchen comes into play, and my desire to get a jump on the sweet gifts I want to make for the upcoming holidays.
There is only one little hiccup in the way.
October is also October Unprocessed
The harvest month, living just a bit closer to the processes of our foods. A month to remember how to make the foods we eat, without crazy chemicals and without refined sugar.
I do make some allowances. If I have ever made the product from scratch, and can find a replacement for it without additives and preservatives, I can still use it.
I'm looking at you, Rigatoni.
I'm not getting into making all the candies for gifting that I adore quite yet, but the potluck season is upon us. I want to bring something sweet.
Honey TaffyBy Dr. Jean Layton
Taffy is a classic sweet, one that people have made at home for generations. I wanted to make something truly special this year for the County Fair. Could I really get a wonderful smooth and chewy texture without using sugar? Yes, I can!. The taffy did need just a bit of assistance to become solid and not too flexible,. Tapioca starch stepped in for the win.
And win I did, a blue ribbon First Place, to be precise.
Other than the boiling honey stage, this is a great recipe to make with children. They love to stretch and manipulate the taffy. After all, how often do you get to play with your food?
Prep Time: 5 minutes
Cook time: 20 minutes
Yield: 40 pieces or more
1 cup honey- use one that you love the flavor. I used a local wildflower honey
1/4 cup tapioca flour- divided
Grease a cookie sheet well. Hold aside till taffy is cooked. Cut parchment paper into 4 inch squares for wrapping candies. Reserve.
In a heavy bottomed pan, heat honey to 285 degrees Yes, you will need a candy thermometer.
Pour out onto greased cookie sheet
Allow to cool, folding the edges into the center and stirring.
Once cool enough to handle, sprinkle the honey taffy with 3 tablespoons of tapioca flour.
Using greased hands, stretch and fold candy for 5 minutes. The candy will lighten, become more flexible, and begin to hold its shape a bit more.
Gather the entire batch, divide it into 4 equal pieces.
Roll each piece into a long rope.
Cut 1 inch sized pieces and roll each in remaining tapioca flour.
Take each piece and roll into a piece of parchment, twisting the ends.
By rolling the candy in the tapioca flour before wrapping, you prevent it sticking mightily to the paper.
Once the candy sits for more than an hour, you won't even notice it is there.
Now about how long this can be held.
So far, I've still got some of this candy in fine condition from making it for the fair in mid August, so almost 2 months.
It is a bit sticky on the paper but completely edible. I'll circle back to let you know when it gets unappealing. Somehow, I think my teenage sized mice might finish it off before I can get to that time.