A traditional Southern treat, Kentucky cream pull candy is a soft, melt-in-your-mouth confection with a rich, creamy flavor. Perfect for holidays or special occasions.
Ingredients:
2 cups granulated sugar
1 cup heavy cream
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
Butter, for greasing hands and surface
Directions:
In a heavy saucepan, combine sugar, cream, corn syrup, and salt. Cook over medium heat, stirring constantly until the sugar dissolves.
Once dissolved, stop stirring and bring the mixture to a boil. Cook until it reaches the soft-ball stage (238°F/114°C on a candy thermometer).
Remove from heat and stir in the vanilla extract. Let the mixture cool undisturbed in the pan until it reaches about 110°F (warm but not hot to the touch).
Butter a marble slab or a large countertop surface, as well as your hands, to prevent sticking.
Pour the candy mixture onto the greased surface. Using your buttered hands, pull and fold the candy repeatedly, stretching it until it becomes opaque and develops a satiny texture (this process may take 10-15 minutes).
Roll the candy into a long rope and cut it into bite-sized pieces using scissors.
Allow the pieces to cool and harden completely before serving. Store in an airtight container at room temperature.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Cooling and Pulling Time: 30 minutes | Total Time: 55 minutes
Kcal: 120 kcal | Servings: 24 pieces
Kentucky Cream Pull Candy
- Total Time: 55 minutes
- Yield: 24 pieces
- Diet: Vegetarian
Description
This Kentucky Cream Pull Candy is a soft, creamy Southern treat that’s perfect for holidays or special occasions. Made with sugar, heavy cream, and a hint of vanilla, it’s a melt-in-your-mouth confection everyone will love.
Ingredients
- 2 cups granulated sugar
- 1 cup heavy cream
- 1/2 cup light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Butter, for greasing hands and surface
Instructions
- In a heavy saucepan, combine sugar, cream, corn syrup, and salt. Cook over medium heat, stirring constantly until the sugar dissolves.
- Once dissolved, stop stirring and bring the mixture to a boil. Cook until it reaches the soft-ball stage (238°F/114°C on a candy thermometer).
- Remove from heat and stir in the vanilla extract. Let the mixture cool undisturbed in the pan until it reaches about 110°F (warm but not hot to the touch).
- Butter a marble slab or a large countertop surface, as well as your hands, to prevent sticking.
- Pour the candy mixture onto the greased surface. Using your buttered hands, pull and fold the candy repeatedly, stretching it until it becomes opaque and develops a satiny texture. This process may take 10-15 minutes.
- Roll the candy into a long rope and cut it into bite-sized pieces using scissors.
- Allow the pieces to cool and harden completely before serving. Store in an airtight container at room temperature.
Notes
- Ensure the candy reaches the correct soft-ball stage for the right texture. Using a candy thermometer is crucial.
- The pulling process is the key to achieving the candy’s smooth, satiny finish. Be patient, as it may take a few minutes for the texture to develop.
- This candy can be stored at room temperature for up to a week if kept in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Confectionery
- Method: Stovetop
- Cuisine: Southern