Kentucky Cream Pull Candy (Old-Fashioned Holiday Favorite)

Directions

1. In a medium heavy-bottomed saucepan, combine the granulated sugar, heavy cream, corn syrup, and salt. Stir gently with a wooden spoon or silicone spatula to mix the ingredients evenly before placing the pan over heat.
2. Cook the mixture over medium heat without stirring further, using a candy thermometer clipped to the side of the pan. Allow it to reach exactly 260°F (127°C), the hard-ball stage. This precise temperature is key for achieving the proper consistency—firm yet pliable when cooled.
3. While the candy cooks, generously butter a marble slab, stone countertop, or large baking sheet. This prevents sticking once the candy is poured. Also butter your hands or keep butter nearby for the pulling stage.
4. Once the candy reaches 260°F, immediately remove it from heat. Stir in the vanilla extract and carefully pour the hot mixture onto the buttered surface. Spread slightly with a buttered spatula and allow it to cool until it’s just firm enough to handle—about 5–10 minutes. It should still be warm and pliable, but not hot.
5. Begin pulling the candy by stretching it outward and folding it back onto itself repeatedly. It will go from glossy and translucent to pale, opaque, and creamy in appearance. This process takes 5–10 minutes and requires consistent motion to incorporate air and achieve the desired texture.
6. Once the candy becomes firm and difficult to pull, shape it into long ropes on the buttered surface. Cut into bite-sized pieces using kitchen scissors or a buttered knife while still warm and soft.
7. Let the pieces cool completely at room temperature. Store in an airtight container with parchment between layers to prevent sticking.
   

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