Christina's Honey Taffy

from The Essential Mormon Cookbook

2 C honey
1 C sugar
1 C cream

In heavy saucepan combine all ingredients. Cook over low heat, stirring until sugar is dissolved. Continue cooking, stirriing as little as possible. When mixture reaches hard ball stage (260 degrees F), remove from heat and pour into a shallow, buttered 9x13 inch pan. Turn edges with a spatular to prevent candy from hardening. When just cool enough to handle, divide in about 6 lengths and pull candy using buttered fingertips. Continue pulling until light and fluffy. Twist into ropes of desired thickness and then cut with kitchen shears into bite-size pieces. Wrap each piece with wax paper.