Kentucky Cream Pull Candy — a silky-smooth Southern classic that’s pulled until pearly and melt-in-your-mouth perfect. Ideal for summer gatherings.
2 cups granulated sugar
1 cup heavy cream
1/2 cup light corn syrup
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Pinch of fine salt
Butter (for greasing hands/surface)
Optional: food-safe gloves, food coloring
1. Butter a marble slab or baking sheet. Prep a buttered wooden spoon and a reliable candy thermometer.
2. In a heavy-bottom saucepan, combine sugar, heavy cream, corn syrup, and a pinch of salt. Stir over medium heat until sugar dissolves.
3. Bring to a steady boil; insert thermometer (not touching the pan bottom). Do not stir once boiling.
4. Cook to 248°F / 120°C (firm-ball stage). Remove from heat; stir in butter and vanilla (and a drop of coloring if using).
5. Pour the hot syrup onto the buttered slab. Cool until warm and pliable (about 120–130°F), then butter hands or wear gloves.
6. Lift and pull: stretch into a rope, fold, and pull again. Continue 10–15 minutes until the candy turns pearly white and satiny.
7. Form long ropes; twist if desired. Snip into bite-sized pillows with buttered kitchen scissors.
8. Set pieces on wax paper to firm up. Enjoy once set; store airtight with wax paper layers.
Make on a dry day—humidity keeps candy sticky.
Avoid crystallization: don’t scrape pan sides while boiling.
If the mass hardens before finishing, gently rewarm in a 200°F (93°C) oven for a few minutes.
Creamy texture signals success; brittle texture means syrup was overcooked.
Serving idea: wrap pieces in wax paper for nostalgic gifts.
Find it online: https://www.candyblend.com/kentucky-cream-pull-candy/