Name: Kentucky Cream Pull Candy
Prep time: 10 min
Cook time: 20 min
Total time: PT-485570H3M29S
Cuisine: Southern
Ingredients: 4 cups granulated sugar; Pinch of salt; 1 cup boiling water; 1 cup heavy whipping cream; 1 teaspoon pure vanilla extract; Butter (for greasing the marble slab and hands)

Kentucky Cream Pull Candy is a cherished Southern confection known for its delicate, melt-in-your-mouth texture and rich, buttery sweetness. This traditional treat transforms from a glossy, taffy-like rope into a creamy, cloud-like candy after resting overnight. Making it is a labor of love, requiring precise timing, careful pulling, and a bit of patience—but the reward is a nostalgic bite of Kentucky heritage. Kentucky Cream Pull Candy

Why I Love This Recipe

I adore this recipe because it combines simple ingredients with a hands-on process that feels both nostalgic and rewarding. The transformation from a hot sugar syrup to a satiny, creamy candy is almost magical. It’s a perfect treat to make during the cooler months, and the end result is a delightful candy that melts in my mouth and brings back fond memories.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups granulated sugar
Pinch of salt
1 cup boiling water
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
Butter (for greasing the marble slab and hands)

Directions

Prepare the Work Surface: I start by generously buttering a marble slab or a large baking sheet. This prevents the candy from sticking once it’s poured out.
Cook the Sugar Mixture: In a heavy-bottomed saucepan, I combine the sugar, salt, and boiling water. I bring it to a boil over high heat, cover the pan, and let it cook for exactly 5 minutes.
Add Cream and Cook to Temperature: After removing the lid, I reduce the heat to medium and attach a candy thermometer to the side of the pan. I slowly add the heavy whipping cream, ensuring the mixture continues to boil. I cook it without stirring until it reaches 260°F (hard-ball stage).
Pour and Cool: Once it reaches the desired temperature, I remove the pan from the heat and immediately pour the mixture onto the prepared marble slab. I avoid scraping the sides of the pan. I drizzle the vanilla extract over the surface of the candy.
Begin Pulling: When the candy is cool enough to handle but still pliable, I butter my hands and begin pulling the candy. I stretch and fold it repeatedly for about 4 to 5 minutes until it loses its gloss and becomes satiny and lighter in color.
Shape and Cut: I pull the candy into long ropes and use buttered scissors to cut it into 1½-inch pieces. I ensure the pieces don’t touch each other, as they’re still sticky at this point.
Cream the Candy: I cover the candy with a lint-free towel and let it sit overnight. During this time, it transforms into a creamy, melt-in-your-mouth texture.

Servings and Timing

Yield: Approximately 2 pounds of candy
Prep Time: 10 minutes
Cook Time: 20 minutes
Pulling and Shaping: 15 minutes
Creaming Time: Overnight (8–12 hours)

Variations

Chocolate-Dipped: I sometimes dip the finished candy pieces in melted dark chocolate for a delightful contrast between the sweet, creamy center and the rich chocolate coating.
Flavor Extracts: While I love the traditional vanilla flavor, I’ve experimented with almond or maple extracts for a different twist.
Colorful Candy: For festive occasions, I add a few drops of food coloring during the cooking process to create colorful candies.

Storage and Reheating

I store the creamed candy in an airtight container, separating layers with wax paper to prevent sticking. It stays fresh at room temperature for up to two weeks. I avoid refrigeration, as it can alter the texture. If the candy becomes too hard, I let it sit at room temperature for a while to soften slightly before enjoying.

FAQs

What is the best time of year to make Kentucky Cream Pull Candy?

I find that making this candy during cooler, drier months helps achieve the best texture, as humidity can affect the candy’s ability to set properly.

Can I make this candy without a marble slab?

Yes, I can use a well-buttered baking sheet or a granite countertop as an alternative. The key is to have a cool, non-stick surface to work on.

Why did my candy turn out grainy?

Graininess can result from overcooking or stirring the mixture after adding the cream. I ensure I cook it to the correct temperature without stirring to achieve a smooth texture.

How do I know when to stop pulling the candy?

I stop pulling when the candy loses its gloss, becomes satiny, and holds its shape when stretched. Over-pulling can cause it to become brittle.

Can I freeze the candy for longer storage?

I don’t recommend freezing, as it can cause the candy to become sticky upon thawing. It’s best enjoyed fresh within a couple of weeks.

Conclusion

Making Kentucky Cream Pull Candy is a delightful journey into traditional candy-making. While it requires attention to detail and a bit of effort, the end result is a uniquely creamy, melt-in-your-mouth treat that’s well worth the time. I cherish the process and the sweet rewards it brings, especially during the holiday season.