- 1 C. honey
- 1 C. sugar
- 1 Tbs. cream
Pour honey, sugar and cream into sauce pan and stir. Heat to 280-300 degrees stirring occasionally. Pour heated mixture onto chilled slab or cookie sheet covered with butter. Let mixture sit until corners thicken. Scoop into center with pastry cutter. Keep scooping and mixing until cool enough to pick up. Pick up mixture, stretch and pull by hand using a twisting motion. (If too sticky, add more butter.)As it cools and stretches, candy will change color. When candy is light in color, roll out and lay on slab. Score with a knife in 1 inch intervals. Break apart pieces. Eat immediately or wrap individual pieces in wax paper or caramel wraps.
Recipe provided by Carla & David Bench, The Lion House