Kentucky Cream Pull Candy Recipe

Introduction

Kentucky Cream Pull Candy is a nostalgic, buttery treat with a smooth, satiny texture that melts in your mouth. This old-fashioned candy is surprisingly simple to make and perfect for sharing or gifting.

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 and set aside extra butter for greasing your hands and scissors during the pulling and cutting steps.
2. Step 2: In a heavy-bottomed saucepan, combine sugar, heavy cream, corn syrup, and salt. Cook over medium heat while stirring constantly until the sugar dissolves completely.
3. Step 3: Attach a candy thermometer to the pan and stop stirring. Continue cooking until the mixture reaches 260°F (127°C).
4. Step 4: Pour the hot candy mixture onto the prepared slab or baking sheet. Let it cool for 10 to 15 minutes until it is just safe to handle.
5. Step 5: Butter your hands generously. Pull the candy by stretching and folding repeatedly for 10 to 15 minutes, until it lightens in color and develops a satiny sheen.
6. Step 6: Form the pulled candy into ½-inch thick ropes. Using buttered scissors, cut the ropes into bite-sized pieces. Place the pieces on wax paper and allow them to firm up at room temperature.

Tips & Variations

• Use a marble slab for cooling if you have one—it helps the candy cool evenly and quickly.
• If you don’t have light corn syrup, you can substitute with golden syrup or a mild honey.
• Adding a pinch of cream of tartar during cooking can enhance texture smoothness.
• For a flavor twist, try adding a few drops of peppermint or almond extract instead of vanilla.

Storage

Store Kentucky Cream Pull Candy in an airtight container at room temperature away from humidity. It will keep well for up to two weeks. Avoid refrigeration as moisture may cause the candy to become sticky. To enjoy, let it come to room temperature if it feels too firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to pull the candy?

Pulling the candy aerates it, lightening the color and creating a smooth, satiny texture that melts easily in your mouth.

Can I use a candy thermometer if I don’t have a marble slab?

Yes, a candy thermometer is essential for reaching the correct temperature, but you can use a greased baking sheet instead of a marble slab for cooling if needed.

Kentucky Cream Pull Candy Recipe

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4.7 from 68 reviews

Kentucky Cream Pull Candy is a traditional homemade confection known for its rich, creamy texture and delightful satiny finish. Made with simple ingredients like sugar, cream, and corn syrup, this candy is cooked to the perfect temperature and then pulled by hand to create soft, chewy ropes that are cut into bite-sized pieces. Its buttery sweetness and smooth consistency make it a nostalgic favorite for candy lovers and a fun candy-making experience.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: About 3 dozen bite-sized pieces 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

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. Set aside extra butter to grease your hands and scissors for the upcoming pulling and cutting steps.
2. Cook the Candy Base: In a heavy-bottomed saucepan, combine the granulated sugar, heavy cream, light corn syrup, and salt. Cook the mixture over medium heat, stirring constantly until the sugar is completely dissolved. Attach a candy thermometer to the pan, stop stirring, and continue cooking until the temperature reaches 260°F (127°C), signaling the correct candy stage.
3. Cool the Mixture: Pour the hot candy mixture immediately onto the prepared, buttered marble slab or baking sheet. Allow it to cool undisturbed for about 10 to 15 minutes until it is just safe to handle but still pliable.
4. Pull the Candy: Generously butter your hands to prevent sticking. Begin pulling the candy by repeatedly stretching and folding it. Continue this process for 10 to 15 minutes until the candy lightens in color and develops a smooth, satiny texture which indicates it has incorporated air properly.
5. Shape & Set: Once the candy is ready, pull it into ropes approximately ½-inch thick. Using buttered scissors, cut the ropes into bite-sized pieces. Place these pieces onto wax paper and allow them to firm up at room temperature before serving or storing.

Notes

• Use a candy thermometer for precise temperature control to prevent burning or undercooking.
• Butter your hands and tools thoroughly to keep the sticky candy from adhering during pulling and cutting.
• If you don’t have a marble slab, use a well-buttered large baking sheet or a silicone mat as a substitute for cooling and pulling.
• Pulling the candy aerates it, which lightens the texture and color; do not skip or shorten this step for the best results.
• Store the finished candy in an airtight container at room temperature to keep it fresh and chewy.

Keywords: Kentucky Cream Pull Candy, Homemade Candy, Cream Pull Candy, Traditional Candy, Sugar Candy, Candy Recipe