Kentucky Cream Pull Candy Recipe

Introduction

Kentucky Cream Pull Candy is a delightful, old-fashioned treat known for its smooth, creamy texture and light, satiny sheen. This classic homemade candy is fun to make and even more enjoyable to share with family and friends. With just a few simple ingredients, you can create a nostalgic sweet that melts in your mouth.

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

1. Step 1: Butter a marble slab or a large baking sheet generously. Keep extra butter nearby for greasing your hands and the scissors used during pulling and cutting.
2. Step 2: In a heavy-bottomed saucepan, combine the sugar, heavy cream, corn syrup, and salt. Cook over medium heat, stirring constantly until the sugar dissolves completely.
3. Step 3: Attach a candy thermometer to the saucepan and stop stirring. Continue to cook the mixture until it reaches 260°F (127°C).
4. Step 4: Carefully pour the hot candy mixture onto the prepared buttered slab or baking sheet. Allow it to cool for about 10–15 minutes until it is just safe to handle.
5. Step 5: Butter your hands thoroughly. Begin pulling the candy by stretching and folding it repeatedly for 10–15 minutes until the candy lightens in color and develops a satiny texture.
6. Step 6: Pull the candy into ropes about ½ inch thick. Using buttered scissors, cut the ropes into bite-sized pieces. Place the pieces on wax paper and let them firm up at room temperature before serving.

Tips & Variations

• Use light corn syrup to prevent crystallization and ensure a smooth texture.
• Butter your hands generously before pulling to keep the candy from sticking and to make pulling easier.
• For a flavor twist, try adding a few drops of almond or peppermint extract in place of vanilla.
• If you don’t have a marble slab, a large greased baking sheet or smooth countertop surface will work well.

Storage

Store Kentucky Cream Pull Candy in an airtight container at room temperature. It will keep well for up to 2 weeks. Avoid refrigerating, as moisture can cause the candy to become sticky. If pieces soften, allow them to air dry a bit before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use evaporated milk instead of heavy cream?

While evaporated milk can be used, heavy cream provides a richer, creamier texture and better results. If substituting, expect a slightly different consistency.

How can I tell when the candy is ready to pull?

The candy reaches pulling temperature at 260°F (127°C). After cooling, it should be firm enough to handle but still pliable. When pulling, the candy will lighten in color and become glossy as it aerates.

Kentucky Cream Pull Candy Recipe

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Kentucky Cream Pull Candy is a nostalgic, homemade confection characterized by its creamy texture and glossy finish. Made by cooking a sugar and cream mixture to the soft crack stage, then repeatedly pulling and folding the candy to aerate it, this sweet treat results in light, satiny ropes that are perfect for bite-sized indulgences. This recipe combines simple ingredients like granulated sugar, heavy cream, and corn syrup, offering a classic Southern candy-making experience that delights with every chewy, buttery bite.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 bite-sized pieces 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

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

1. Prepare Your Candy Station: Butter a marble slab or a large baking sheet generously to prevent sticking. Keep extra butter handy for greasing your hands and scissors during the pulling and cutting process.
2. Cook the Candy Base: In a heavy-bottomed saucepan, combine sugar, heavy cream, corn syrup, and salt. Cook over medium heat, stirring constantly until the sugar dissolves completely. Attach a candy thermometer and stop stirring. Continue cooking until the mixture reaches 260°F (127°C), the soft crack stage.
3. Cool the Mixture: Carefully pour the hot candy mixture onto the prepared buttered slab or baking sheet. Allow it to cool for about 10–15 minutes until it is just safe to handle but still pliable.
4. Pull the Candy: Butter your hands thoroughly to prevent sticking. Begin pulling the candy by stretching and folding it repeatedly for 10–15 minutes. This process aerates the candy, causing it to lighten in color and develop a shiny, satiny texture.
5. Shape & Set: Once the candy is light and glossy, pull it into ropes approximately ½ inch thick. Using buttered scissors, cut the ropes into bite-sized pieces. Place the pieces on wax paper and let them firm up at room temperature before serving.

Notes

• Use a heavy-bottomed saucepan to ensure even heating and prevent scorching the candy mixture.
• Be precise with your candy thermometer to reach the correct temperature for the soft crack stage for perfect texture.
• Butter your hands and tools well to prevent the candy from sticking during pulling and cutting.
• If the candy becomes too hard to pull, you can briefly warm it to make it pliable again but be careful not to melt it.
• Store the finished candy in an airtight container at room temperature to maintain its texture.

Keywords: Kentucky Cream Pull Candy, homemade candy, soft crack candy, Southern candy recipe, cream candy, old-fashioned candy