Instructions

1. 1
   In a 3–4-quart (2.8–3.8 L) heavy-bottomed saucepan, combine the sugar, salt, and cornstarch until uniform.
2. 2
   Using a wooden or metal spoon, stir in the honey and the water. Place the saucepan over medium-high heat and continually stir until all the sugar dissolves.
3. 3
   Continue to stir the mixture until the mixture begins to boil. Once boiling begins, let the solution cook undisturbed until it reaches 270°F/132°C also known as the soft crack stage. Add the butter.
4. 4
   Remove the hot mixture from heat and pour onto a greased, lipped cookie sheet, a greased marble slab, or a silicone mat, such as a Silpat.
5. 5
   When taffy is cool enough to handle with greased cleaned hands, gather the taffy and continually stretch, fold and recombine it until it lightens in color and gains a satiny gloss. This step is best accomplished with a friend and requires 10–15 minutes of continuous pulling.
6. 6
   Once taffy has been properly pulled, roll into ½-inch ropes and cut into long pieces with a knife or greased scissors. Once all the taffy is cut, wrap in small squares of waxed paper and twist the ends.