Kentucky Cream Pull Candy Recipe (Print version)
Old-fashioned Kentucky cream pull candy cooked to hard-ball stage, pulled until satiny, and rested overnight until tender and creamy.
# Ingredients:
For the candy
01 -
4 cups (800 g) granulated sugar
02 -
1 pinch fine salt
03 -
1 cup (240 ml) boiling water
04 -
1 cup (240 ml) heavy whipping cream
05 -
1 teaspoon pure vanilla extract
For the slab and handling
06 -
1-2 teaspoons unsalted butter, for greasing the slab and hands if needed
07 -
Ice water, for cooling fingertips
# Instructions:
01 -
Place a marble or granite slab in the freezer until very cold, at least 1 hour. Lightly butter the surface before cooking the candy.
02 -
Combine sugar, salt, and boiling water in a deep heavy saucepan. Bring to a boil over high heat, cover, and boil for 5 minutes without stirring.
03 -
Remove the lid, reduce heat to medium, and clip on a candy thermometer. Slowly add the heavy cream while the syrup continues bubbling. Do not stir.
04 -
Cook the syrup until it reaches 260°F, hard-ball stage. Remove from heat immediately when it is pale cream colored, not brown.
05 -
Pour the hot syrup onto the cold buttered slab without scraping the pan. Drizzle vanilla over the surface, then use a buttered metal spatula to fold the edges toward the center as it cools.
06 -
When cool enough to handle, pull the candy with cool fingertips for 4-5 minutes until it turns lighter, satiny, and holds soft ridges.
07 -
Stretch into ropes about 1 1/2 inches wide and cut into bite-size pieces with cold kitchen scissors. Space pieces apart, cover with a lint-free towel, and let rest overnight until creamy.
# Good to know:
01 -
Work quickly once the syrup is poured onto the cold slab.
02 -
Best texture develops after the candy rests overnight.
03 -
Makes about 2 pounds of candy, or roughly 60 small pieces.