Description
Kentucky Cream Pull Candy is a traditional Southern confection characterized by its creamy, chewy texture and sweet vanilla flavor. Made by cooking a simple mixture of sugar, heavy cream, and corn syrup to the hard ball stage, then skillfully pulling the candy until it turns opaque and creamy, this nostalgic treat offers a delightful homemade experience. Perfect for candy lovers who enjoy rich, buttery sweets with a smooth finish.
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 Surface and Hands: Butter a marble slab, countertop, or large baking sheet to prevent sticking. Grease your hands generously with butter to make handling the candy easier during pulling.
- Cook Candy Mixture: In a heavy saucepan, combine granulated sugar, heavy cream, light corn syrup, and salt. Cook over medium heat, stirring until the sugar fully dissolves. Attach a candy thermometer and continue to cook without stirring until the mixture reaches 260°F, known as the hard ball stage.
- Cool the Candy: Pour the hot mixture onto the prepared buttered surface. Allow it to cool slightly until it is safe and comfortable to handle but remains pliable for pulling.
- Pull the Candy: Using buttered hands, begin stretching and folding the candy repeatedly. Continue this process until the candy becomes opaque and creamy in texture. Work quickly as the candy will harden as it cools.
- Shape and Cut: Form the pulled candy into ropes. Using buttered scissors, cut the ropes into bite-sized pieces. Let the candies set completely before serving or storing.
Notes
- Work quickly once the candy reaches the right temperature and consistency to ensure a smooth, creamy finish.
- Butter should be used generously to prevent sticking during the pulling process and when shaping the candy.
- If a candy thermometer is unavailable, test the candy drop in cold water to reach the hard ball stage (firm but pliable ball).
- Store the candies in an airtight container to maintain freshness.
- This recipe yields about 50 bite-sized pieces depending on the size of the cuts.
