Introduction

Kentucky Cream Pull Candy is a nostalgic treat that’s surprisingly simple to make at home. This soft, buttery candy melts in your mouth with a rich vanilla flavor that will transport you back to sweeter times.

A close-up of a white bowl filled with light yellow pasta that has a curly, wave-like shape. On top, there are small orange star-shaped pieces sprinkled over the pasta, giving a textured and slightly shiny appearance. The bowl sits on a white marbled surface with a soft blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups granulated sugar
1 cup heavy cream
1/2 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter (for greasing hands and surface)

Instructions

Step 1: In a saucepan, combine the granulated sugar, heavy cream, light corn syrup, and salt. Stir over medium heat until the sugar dissolves completely.
Step 2: Continue stirring as the mixture comes to a rolling boil. Cook until it reaches the soft ball stage, between 234°F and 240°F on a candy thermometer.
Step 3: Remove the saucepan from heat and stir in the vanilla extract thoroughly.
Step 4: Allow the mixture to cool for a few minutes. Meanwhile, butter your hands and a clean work surface to prevent sticking.
Step 5: Pour the candy mixture onto the buttered surface and let it cool until it is safe to handle, about 10 to 15 minutes.
Step 6: Once cool, knead and stretch the candy repeatedly until it becomes smooth and glossy, then shape it as desired.

Tips & Variations

For an extra touch, drizzle melted chocolate over the pulled candy before it sets for added richness.
Use a heavy-duty candy thermometer to ensure the mixture reaches the correct temperature for the perfect soft ball stage.
Butter your hands generously to prevent the sticky candy from adhering while pulling and shaping.

Storage

Store the Kentucky Cream Pull Candy in an airtight container at room temperature to keep it fresh and soft. It will keep well for up to two weeks. If it hardens, briefly warming it can help restore its pliability before enjoying.

How to Serve

A close-up photo shows a white bowl filled with star-shaped dollops of pale yellow cream, arranged in a layered mound that peaks in the center. On top, there is a smaller cluster of tiny pink granules sprinkled densely, adding a delicate texture contrast. The bowl has vertical ridges around its outside, and the background is a white marbled texture with soft lighting highlighting the cream's smooth and fluffy texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the soft ball stage, and why is it important?

The soft ball stage refers to heating the candy mixture to between 234°F and 240°F. At this temperature, the syrup forms a soft, flexible ball when dropped into cold water, which is key to achieving the right texture for pull candy.

Can I substitute heavy cream with milk?

Heavy cream is preferred for its fat content, which gives the candy its creamy texture. Using milk may result in a less rich and slightly different texture, so it’s best to follow the original recipe for classic results.