Local Honey Taffy

 

Unsalted butter

1 C. local honey, raw is best

½ C. heavy cream

¼ tsp. baking soda

Flaky sea salt

 

Cut wax paper into 30 (3- by 3-inch) pieces and set aside. Generously grease the bottom and sides of a baking dish with butter. Combine honey and cream in a heavy-bottom pot, place pot over medium-high heat, and bring the mixture to a boil. Once the mixture comes to a boil, stop stirring. Place a candy thermometer in the pot and cook the mixture to 275°. Turn off heat, add the baking soda, and stir to combine. Pour the hot taffy into the buttered baking dish and let it rest until it is cool enough to handle with your bare hands, about 20 minutes. Butter a cutting board and your hands. Start pulling the taffy until it is light in color and completely cool. Lay the taffy on a buttered cutting board. Using scissors (buttered, of course), cut the taffy into 1-inch squares, sprinkle each with salt, and wrap in a piece of wax paper, twisting the ends.