Honey Candy

1 cup sugar
1/2 cup half & half
1 cup honey

Bring to a boil in heavy saucepan and to 252 degrees on candy thermometer or if testing in cold water, to a firm ball that can be picked up with fingers. Pour out onto buttered platter and stretch when cool enough to handle. A little butter or Pam sprayed on hands helps to keep from sticking. The more you pull the whiter the candy goes and the prettier it looks.

Do not double the recipe.