Honey Candy

2 c.   sugar
1/2 c. honey
1/2 c. water
1/4 c. butter
Pinch of salt
 
In a heavy sauce pan, combine all ingredients. Cook, stirring constantly until sugar is dissolved. Cook over medium-high heat, stirring as little as possible to 260 degrees on a candy thermometer or until a little mixture, dropped into cold water, forms a hard ball. Remove from heat and pour onto buttered shallow pan or platter to cool. Fold in sides as they start to cool. When cool enough to handle, pull with buttered fingers until taffy is satin smooth and ropey. Make bite sized marks with butter knife and crack when cool. Makes
1 1/2 pounds of candy.