3 cups sugar
1 cup heavy whipping cream
1 cup honey
1 tablespoon butter
1/8 teaspoon salt

Grease 15x10 inch baking pan with sides generously with butter and chill. In large, deep heavy saucepan, combine cream and honey. Add sugar, salt and butter and cook over medium heat, stirring with wooden spoon till mixture comes to a boil and sugar is melted. Cook, stirring frequently to 270°F (soft crack stage). Remove from heat and pour into prepared pan. Do not scrape sides of saucepan. Cool 5 minutes. Using spoon, bring edges of mixture to center of pan. Cool 5-10 minutes till cool enough to handle. Using buttered hands, pull and stretch taffy till ridges form. Taffy will lose gloss and become light tan in color. Pull into 1/2 inch thick ropes. Cut into 1 inch pieces with buttered kitchen scissors. Wrap individually in waxed paper.