Kentucky Cream Pulled Candy
A traditional Kentucky pull candy yields a creamy texture once cooled.
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Instructions
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In a large saucepan, combine sugar and boiling water, then cook on low heat until the mixture reaches 234 F (soft-ball stage) using a candy thermometer.
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Concurrently, in a separate saucepan, heat milk, baking soda, and butter over medium heat until it just begins to boil.
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Once the sugar mixture reaches soft-ball stage, incorporate the hot milk mixture and continue cooking until the combined candy reaches 258 F (hard-ball stage).
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Remove from heat and mix in 1 teaspoon of vanilla.
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Carefully pour the mixture onto a buttered marble slab; once cool enough to handle, begin pulling the candy until it starts to firm, splitting the batch if working with a partner.
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Stretch the candy into a thin rope and cut into individual pieces with scissors.
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If desired, roll each candy piece in powdered sugar.
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Let the candies cool for at least 3 hours or overnight for the desired cream texture, ensuring they do not touch.
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Wrap each candy in cellophane wrappers.