Kentucky Cream Pull Candy – A Sweet, Hand-Pulled Delight Recipe
Kentucky Cream Pull Candy is a classic Southern treat featuring a rich, creamy, and sweet hand-pulled candy. This recipe creates a soft, satiny confection flavored with vanilla and made by cooking a mixture of sugar, cream, and corn syrup to the perfect temperature, then hand-pulling it to develop its signature texture. It’s an engaging, hands-on candy-making experience yielding bite-sized pieces that are perfect for sharing or gifting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 50 servings
- Category: Candy
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Ingredients
- 2 cups granulated sugar
- 1 cup heavy cream
- ½ cup light corn syrup
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- Butter (for greasing hands and surface)
Instructions
- Prepare Your Candy Station: Generously butter a marble slab or large baking sheet to create a nonstick surface for the candy. Keep extra butter nearby to grease your hands and scissors, which are essential for handling and cutting the sticky candy.
- Cook the Candy Base: In a heavy-bottomed saucepan, combine the granulated sugar, heavy cream, light corn syrup, and salt. Stir constantly over medium heat until the sugar dissolves completely. Attach a candy thermometer and then stop stirring to avoid crystallization. Continue cooking until the mixture reaches 260°F (127°C), which is the hard-ball stage necessary for proper candy texture.
- Cool the Mixture: Immediately pour the hot candy mixture onto the prepared buttered slab or baking sheet. Allow it to cool undisturbed until it is just safe to handle, which takes about 10 to 15 minutes. This cools the candy enough for pulling without hardening it too much.
- Pull the Candy: Butter your hands thoroughly to prevent sticking. Begin pulling the candy by stretching and folding it repeatedly for 10 to 15 minutes. This process aerates the candy, lightening its color and creating the desired satiny, chewy texture unique to pull candy.
- Shape & Set: Once pulled, shape the candy into ropes about ½ inch thick. Using buttered scissors, cut the ropes into bite-sized pieces. Place these pieces on wax paper and let them set at room temperature until firm enough to handle and enjoy.
Notes
- Using a candy thermometer is essential to reach the precise temperature of 260°F (127°C) to ensure ideal candy texture.
- Butter your hands and tools liberally to prevent sticking during pulling and cutting.
- Pulling the candy aerates it which changes both texture and flavor, so be patient during this step.
- Store the finished candy in an airtight container at room temperature to maintain freshness.
- If the candy hardens too much before pulling, gently warm it to soften slightly, but avoid overheating.
