Chocolate Honey Taffy
This honey candy is a bit of a stretch, but worth it.
When life gives you honey, why not turn it into candy? That’s exactly what inspired this recipe for chocolate honey taffy! After trading some lollipops for a jar of golden, local honey at a market, I wanted to create something special that would showcase its natural sweetness—and what’s more fun (and delicious) than pulling taffy?
This recipe is a twist on classic taffy-making, swapping out corn syrup for honey to create a soft, chewy treat with a deep chocolatey flavor and a touch of natural sweetness. It’s perfect for anyone who loves the idea of homemade candy with wholesome ingredients—or just wants an excuse to play with their food. Ready to dive in? Let’s turn that honey into a sweet, stretchy masterpiece!
Ingredients explained:
Semi sweet chocolate - use baking chocolate or chocolate chips as there is less cocoa butter, which means your end product won’t be too greasy. Using semi sweet chocolate will help curb the sweetness, but if you want to use milk or white, go right ahead!
Sugar - provides structure to the taffy.
Butter - fat is used in taffy to give a short bite. In other words, you won’t be ripping your teeth out and butter helps to give that signature chew.
Honey - provides the stretch and chew to the taffy that we all know and love. Honey is also substituting for corn syrup, so it helps to prevent crystallization of sugar molecules, as well gives wonderful taste. Be aware that when you make candy with honey, you do need to cook it a little longer than candy with corn syrup, as honey is just a little looser and stickier. So, for this recipe, I’m suggesting you cook this a few degrees more than typical taffy.
Milk - provides a smooth texture and creamy taste. I use whole milk, but you could use other milk or milk products, but be aware that this may affect the taste of your final product.
Corn starch - provides structure and strength to the taffy. If you are avoiding corn products entirely, you can use flour instead.
Salt and vanilla - flavour!
Tools required:
Medium sized heavy bottomed pot, preferably non-stick. Non stick pots are great for taffy and caramel making since there is a point where you need to stop stirring your mixture to prevent crystallization. However, since there are so many ingredients that are prone to burning in this mixture, a non stick pot helps to reduce the chance of those ingredients sticking and then browning on the bottom.
Candy thermometer - In the world of chewy candy, you really need a thermometer, since a few degrees can make all the difference. Make sure you calibrate your thermometer before to ensure it is accurate.
Silicone mat
Wax paper or candy wrappers
Scissors
The recipe
Chocolate Honey Taffy
Ingredients
1/2 cup semi sweet chocolate (either baking chocolate or chips)
1/2 cup sugar
3 Tbsp butter
1/3 cup honey
3/4 cup milk
1 Tbsp corn starch
1/2 tsp salt
1 tsp vanilla
Directions
Place chocolate, sugar, butter, honey, milk, corn starch and salt in a medium non stick pot on low/medium heat. Stir until sugar has melted, you’ll know it’s melted when your spoon can no longer feel sugar grains on the bottom of the pan.
When the mixture comes to a boil, stop stirring and turn up heat slightly. Stop stirring and clip on your candy thermometer. Wait for the thermometer to reach between 245-254F. This will take awhile, just be patient. This is a large range because there are a lot of factors that can affect taffy consistency. Humidity, thermometer accuracy and personal preference are all at play, so you’ll need to use your instincts and judgement here. When your taffy reaches 245F, dip a clean spoon in the mixture and put a little blob into some cold water. Pull the blob out with your fingers and play with it. It shouldn’t be too soft and hold together when you play with it. If you want something firmer and chewier, keep cooking it and try the blob test again with a clean spoon. I cooked mine until 250F.
Once you’ve reached your desired consistency, pull off the heat and stir in the vanilla. Do not scrape the bottom of the pan when stirring! There may be a slight layer of burned on sugar at the bottom of the pan, and you do not want to incorporate that into your taffy! Then pour onto a silicone mat. You may scrape the sides of the pot with the spatula, but be careful to scrape the bottom in case there are any burnt bits. Just fight the urge to get every last drop, I know, it’s hard.
It will be a little sticky, but if cooked long enough, it will come together like this! Pull it for awhile and then let it sit. If it is still way too sticky, see troubleshooting.
4. Let the mixture cool, at least 10 minutes. I usually do my dishes during this time. After it has cooled, you should be able to just peel the mixture off the mat and start stretching it. If it’s cooled and cooked long enough, you don’t need gloves or oil on your hands to handle it. At first it may seem like a total greasy mess, but just keep pulling it. Pull the taffy for a few minutes then put it aside and let it rest for a few minutes. I don’t know why, but letting it rest helps it come together. Pull for another few minutes and you’ll start to see it get stretchy. Pull for approximately 10 minutes.
5. Start to roll the taffy into logs and then cut with scissors to your desired size. Wrap each piece in either plastic candy wrappers or wax paper.
Makes 25-30 pieces. Store at room temperature in a dry environment. Keeps for 2 months.
Troubleshooting:
The mixture is stuck to the silicone mat even when cooled: Your mixture is undercooked. You can try to put it back in the pot and bring it up to a higher degree. Give it a shot, you don’t have anything to lose.
The mixture is too firm, especially after it’s been pulled: It is overcooked. Unfortunately, you can’t fix this. Make a note for next time and try again! Also, it may still be yummy just as a harder candy.
Burned on the bottom and tastes burned: A non stick pan works best to prevent burning, but it you don’t have one or your mixture is still burning even with a non stick pan, make sure you don’t go past medium heat when boiling your mixture. If all else fails, go ahead and stir occassionally once it is boiling.
Sticks to wrapper - Mixture may be undercooked, or, there is too much humidity in the air and the taffy is reabsorbing moisture. Try storing in an air tight container in a cool dry place. Next time, you may want to consider overcooking by 1-2 degrees.
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
