Kentucky Cream Pull Candy (Print Version)
Ingredients:
01 -
1 cup heavy whipping cream.
02 -
4 cups granulated sugar.
03 -
1/8 teaspoon salt.
04 -
1 teaspoon pure vanilla extract.
05 -
1 tablespoon butter, for greasing marble slab.
06 -
1 cup boiling water.
Instructions:
01 -
In a big pot, mix sugar, salt, and boiling water. Bring it to a boil on high heat. Put the lid on and let it cook for 5 minutes.
02 -
Take the lid off, turn the heat down to medium. Stick a candy thermometer on the pot. Slowly add cream without stirring, making sure it keeps bubbling. Cook until it reaches 260°F or forms a hard ball in cold water.
03 -
Take the candy off the heat and pour it onto a cold, buttered marble slab. Don't scrape the sides of the pot. Drizzle vanilla over the candy. Use a metal spatula to fold the edges in and flip the candy to cool the top.
04 -
When it's cool enough to touch, if you're working with someone else, cut the candy in half. Pull the candy with your fingers for 3-4 minutes until it's less shiny and sticky, and looks kinda satiny. Make it into long ropes and put them on the slab. Cut the ropes into about 1 1/2" pieces with scissors, making sure they don't touch each other.
05 -
Cover the candy with a towel and let it sit overnight to cream. Store in a tin without letting pieces touch until they're creamed, or spread them on cookie sheets and cover with a non-fuzzy towel.
Notes:
01 -
This candy's been around since the early 1900s. Famous candy makers like Ruth Hanly Booe, Rebecca Gooch, and Ruth Hunt helped make it popular. Make sure your candy thermometer's working right and your marble slab is really cold before you start.