Description
Kentucky Cream Pull Candy is a Southern treat known for its melt-in-your-mouth texture and rich, buttery sweetness. The candy goes through a delicate process of boiling, pulling, and resting overnight to achieve a creamy finish.
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)
Instructions
- Prepare the Work Surface: Butter a marble slab or large baking sheet to prevent the candy from sticking.
- Cook the Sugar Mixture: Combine sugar, salt, and boiling water in a saucepan. Boil for 5 minutes, covered.
- Add Cream and Cook to Temperature: Reduce heat to medium, add cream slowly, and cook until the mixture reaches 260°F (hard-ball stage), without stirring.
- Pour and Cool: Pour the mixture onto the prepared surface and drizzle with vanilla extract. Allow to cool slightly.
- Begin Pulling: Once cool enough to handle, butter your hands and begin pulling the candy until it becomes satiny and lighter in color, around 4-5 minutes.
- Shape and Cut: Pull the candy into ropes and use buttered scissors to cut into 1½-inch pieces. Avoid letting the pieces touch as they will still be sticky.
- Cream the Candy: Cover the candy with a towel and let it sit overnight to achieve a creamy, melt-in-your-mouth texture.
Notes
- For a chocolate variation, dip the finished candy in melted dark chocolate.
- Experiment with almond or maple extracts for different flavors.
- To create colorful candy, add food coloring during the cooking process.
- Store the candy in an airtight container for up to two weeks at room temperature.
- For a smoother texture, avoid stirring the mixture after adding the cream.
Nutrition
- Serving Size: 1 piece (1½-inch)
- Calories: Approximately 100 calories per piece
- Sugar: 25g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg
