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Kentucky Cream Pull Candy – A Sweet Summer Tradition

Kentucky Cream Pull Candy

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Kentucky Cream Pull Candy — a silky-smooth Southern classic that’s pulled until pearly and melt-in-your-mouth perfect. Ideal for summer gatherings.

Ingredients

Scale

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

Instructions

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.

Notes

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.

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