Description
This Kentucky cream pull candy recipe creates a smooth, buttery Southern confection with a melt-in-your-mouth texture. Made with simple pantry ingredients and a traditional pulling technique, this old-fashioned candy turns creamy white as it’s stretched and folded. It’s perfect for holidays, gifting, or preserving a sweet family tradition.
Ingredients
Scale
- 2 cups granulated sugar
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup (optional, prevents crystallization)
- 1 teaspoon pure vanilla extract
- Pinch of salt (optional)
Instructions
- Butter a marble slab, baking sheet, or silicone mat and set aside.
- In a heavy-bottom saucepan, combine sugar, cream, butter, and corn syrup.
- Cook over medium heat, stirring gently until sugar dissolves.
- Once boiling, stop stirring and cook until temperature reaches 238°F (soft-ball stage).
- Remove from heat and stir in vanilla extract.
- Pour mixture onto prepared surface and allow edges to cool slightly.
- Fold edges inward with a spatula until cool enough to handle.
- Pull and stretch candy repeatedly until it turns opaque and creamy white.
- Shape into ropes and cut into bite-sized pieces.
- Allow to cool completely before storing.
Notes
- Avoid stirring after the mixture begins to boil to prevent grainy texture.
- Use a reliable candy thermometer for accurate temperature control.
- Humidity can affect results; dry days are ideal for candy making.
- Lightly butter hands during pulling to prevent sticking.