Honey Taffy

This recipe comes from my Grandmother Corry, by way of my cousin Charlotte. 

2 cups sugar
1 cup honey

Mix together and cook to a crack stage when dropped in cold water.  Pour into buttered platter and cool until cool enough to handle. (Charlotte says, "when I do this next time, I'm going to use my silpat on a cookie sheet. I've read numerous places that it will keep the candy from sticking"). Take a handful of taffy in buttered hands, and pull until light in color.  When cool, cut with scissors (Charlotte says, "I just whack them with the back of a table knife")  into desired pieces. Wrap up in buttered wax paper, and store in an air-tight container.