Honey Taffy Takes the World By Swarm!
As the topic of every stereotypical bad joke, airplane food has had a bad reputation for ages. From the passé bags of peanuts to the inedible airplane food horror stories, my foodie side cringes at these thoughts while my economist side screams at the missed opportunity! The airplane food market has great potential for success, since airplanes could take advantage of everyone's love of snacking by selling food with no competition. And what's even more frustrating is that airports are already stockpiling the perfect ingredient for this financial recipe: honey!
As you might have seen in recent news headlines, many airports are using their extra land to house bees- a movement that gets two thumbs up for being eco-friendly AND having economic potential! With a history rooted in Hamburg, Germany, the first airport beehives were installed in 1999 and have spread to several countries since then (including the US, Canada, Sweden, and Denmark). Since bees play a paramount role in food security by maintaining plant diversity, it is amazing to hear that initiatives such as these aero-bees have helped the number of bee populations to finally rise again as reported by the U.S. Department of Agriculture.
With this great movement underway, the next challenge is finding what to do with all of that honey- and I have the perfect solution!
My recipe for Honey Taffy is not only easy (with only 1 main ingredient!) but is the perfect alternative for dreaded airplane peanuts. Maybe one day these amazing candies will revolutionize airplane food while also preventing honey from going to waste!
Lemon and Chocolate Chip Honey Taffy
- 3/4 cup honey
- Chocolate Chips
- Lemon Curd (approximately 1 Tbs.)
1. Line a baking sheet with parchment paper and lightly coat with cooking spray.
2. In a medium saucepan fitted with a candy thermometer, heat honey over a medium-low flame until it begins to boil and reaches 280 degrees F (roughly 10 minutes). If the honey begins to boil over, reduce the heat until it settles and gradually increase the heat back again.
3. Quickly pour the honey onto the baking sheet and spread evenly. Allow the honey to cool for 20 minutes.
4. Lightly coat your hands with cooking spray and mold the honey into a ball. Stretch the ball to about 2 feet in length and work the honey by doubling the strand over itself multiple times.
5. Continue working the honey until it changes from a dark amber color into a light tan. Form back into a ball and cut into two pieces with a knife coated in cooking spray.
6. Add the chocolate chips to one half and the lemon curd to the other- incorporating the mix-ins by kneading the candy once again. Finally, roll each half into a foot-long log and cut pieces of desired length. Each piece should be wrapped in either wax paper or cellophane wrappers.
Yields ~24 pieces (1 inch in length)
*For storage, I keep mine in the fridge individually wrapped and then take them out a few minutes before serving