Red, White, and Blue Honey Taffy #CookoutWeek

Red, White, and Blue Honey Taffy - Triple Chocolate Kitchen

Honey Taffy is super easy to make… there’s only one ingredient.

Today is the last day of #CookoutWeek, and I wanted to create something red, white, and blue that is perfect for the 4th of July. Our sponsor The French Farm sent me some delicious honey, which is perfect for this recipe.

ed, White, and Blue Honey Taffy #CookoutWeek

I added in some food coloring to create a red, white, and blue swirled taffy, but you could use whatever colors blow your skirt. 🙂 Or, leave it honey-colored.

You could also add in a few drops of extract to create a tasty flavored taffy. Personally, I like the plain honey flavor.

ed, White, and Blue Honey Taffy #CookoutWeek

This recipe is super easy to make, as long as you have a candy thermometer. When you heat the honey and then pull it to introduce air, the texture becomes deliciously soft and chewy.

Here’s the printable recipe… then, scroll down to see the rest of the #CookoutWeek recipes being posted today!


Easy Patriotic Honey Taffy


  • 1 cup honey
  • gel food coloring optional


  1. Heat honey in a medium-sized saucepan to 280 degrees Fahrenheit.
  2. Pour honey onto a parchment-covered cookie sheet. Allow to cool for 20 minutes.
  3. Divide honey into three pieces. Pull each piece for 3-5 minutes to introduce air. The candy will lighten significantly. Make sure your pulls are all in the same direction.
  4. When the candy is a light tan color, introduce food coloring if desired and twist into several long snakes.
  5. Refrigerate for at least 2 hours, and then cut into pieces. Wrap into waxed paper or parchment paper for storage.

The following two tabs change content below.
Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

4 thoughts on “Red, White, and Blue Honey Taffy #CookoutWeek

Leave a Reply

Your email address will not be published. Required fields are marked *