Pioneer Honey Candy

In honor of Pioneer Day coming up on July 24th, I’m sharing this family favorite “Pioneer Honey Candy” recipe.


1 cup honey
1 cup sugar
1 tablespoon cream


Place all ingredients in a heavy saucepan and bring to a boil. Cook to 275 to 300 degrees, or hard-crack stage (when a few drops of the candy, dropped into cold water, separates into hard threads). A hotter temperature will make the finished candy more brittle.

Pour out onto a well-buttered marble slab, without scraping the pan. (If you don’t have a slab, use a chilled, buttered jellyroll pan.)

With liberally buttered fingers, begin stretching and pulling the candy as soon as it is cool enough to handle.

To pull the candy, stretch it out to about arm’s length so that it’s like a thick rope. Then fold the top third of the rope down and bring the bottom part of the rope up to meet the folded end. Then give the whole thing a slight twist and stretch it out again. Repeat this for 10 or 15 minutes.

When pulled enough, the candy has hardened and turned creamy white. Score along the rope of candy with a knife and break into pieces or cut with scissors. Wrap each piece in wax paper or caramel wraps.

Yum, Yum, Yum   *Note:  This is good for a sore throat.

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