Description
Kentucky Cream Pull Candy is a classic Southern confection known for its rich, creamy texture and buttery sweetness. This traditional candy is made by cooking sugar, cream, and corn syrup to the hard ball stage, then skillfully pulling the mixture until it becomes opaque and creamy. The candy is formed into ropes and cut into bite-sized pieces, making a delightful treat that melts in your mouth.
Ingredients
Scale
Ingredients
- 2 cups granulated sugar
- 1 cup heavy cream
- 1/2 cup light corn syrup
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- Butter (for greasing hands and surface)
Instructions
- Prepare the Surface and Hands: Butter a marble slab, countertop, or large baking sheet to prevent sticking. Grease your hands generously with butter to prepare for the pulling process.
- Cook the Candy Mixture: In a heavy saucepan, combine the sugar, heavy cream, light corn syrup, and salt. Cook over medium heat while stirring until the sugar dissolves. Attach a candy thermometer and continue cooking without stirring until the mixture reaches 260°F (hard ball stage).
- Cool the Mixture: Pour the hot syrup onto the prepared buttered surface and let it cool slightly until it is comfortable to handle but still pliable.
- Pull the Candy: Using buttered hands, begin pulling the candy by stretching and folding repeatedly. Continue until the mixture becomes opaque and creamy in texture. This process should be done quickly as the candy will start to harden as it cools.
- Shape and Cut: Form the pulled candy into ropes and cut into bite-sized pieces using buttered scissors. Allow the candies to set completely before serving.
Notes
- Greasing your hands and surface with butter is essential to prevent the sticky candy from clinging.
- Using a candy thermometer ensures the mixture is cooked to the correct temperature, vital for achieving the perfect texture.
- Work quickly when pulling and shaping since the candy cools and hardens fast.
- You can store the candies in an airtight container to keep them fresh for several weeks.
