Kentucky Cream Pull Candy
A creamy, dreamy pull candy with a rich, buttery flavor.
Equipment
- Heavy-bottomed saucepan To prevent scorching
- Candy thermometer Essential for accurate temperature
- Baking Sheet For cooling the candy
- Butter knife or spatula For pulling the candy
Ingredients
Sugar Mixture
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
Creamy Additions
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon butter Unsalted
Instructions
- Combine sugar, corn syrup, and water in a heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until sugar dissolves.
- Continue cooking, without stirring, until the mixture reaches 245°F (118°C) on a candy thermometer (firm-ball stage).
- Remove from heat and carefully stir in the heavy cream. Be cautious as it will bubble.
- Stir in the vanilla extract and butter until smooth and combined.
- Pour the candy onto a buttered baking sheet and let it cool slightly until it's cool enough to handle but still pliable.
- Lightly grease your hands with butter or shortening. Begin pulling the candy, folding it over itself repeatedly until it turns white and opaque.
- Continue pulling until the candy is smooth and creamy.
- Cut the candy into small pieces and wrap individually to prevent sticking.
Notes
For a richer flavor, use brown sugar instead of granulated sugar. Be careful not to burn the sugar mixture.