Pulled Cream Candy
Creamy, chewy pulled candy with a rich caramel flavor and smooth texture, perfect for those who enjoy nostalgic confections or want a fun homemade sweet treat.
Ingredients
Instructions
- Mix sugar, hot water, and soda in a large, heavy kettle.
- Start boiling on high, then reduce to medium heat and let boil until it starts turning a cream color (248°F).
- Do not stir the mixture during boiling.
- Pour the hot syrup onto a buttered marble slab.
- Butter your hands and wait until the mixture cools enough to handle.
- Start pulling the candy until it holds its shape and becomes almost white in color.
- Cut the pulled candy into pillows with scissors and cool on the marble slab.
- Enjoy immediately or store in an airtight container.
Tips & Substitutions
For a smoother texture, ensure your sugar fully dissolves in the hot water before boiling. If you prefer a different flavor, consider adding a teaspoon of vanilla extract or a pinch of sea salt during the pulling process. Be cautious with the temperature; using a candy thermometer helps achieve the perfect cream color without burning. If you find the mixture too sticky, a little additional butter on your hands can help.
Serving Suggestions
Pulled cream candy is delightful on its own but can also be paired with a warm cup of tea or coffee. For a festive touch, consider serving it alongside Rainbow Mints or as part of a candy platter during celebrations. It makes a sweet treat for special occasions or as a homemade gift that is sure to impress friends and family.
Storage & Reheating
Store any leftover pulled cream candy in an airtight container at room temperature to prevent it from becoming too hard. It’s best enjoyed fresh but can last for weeks if kept sealed. Avoid refrigeration, as it can alter the texture. If the candy becomes too hard, let it sit out for a while to soften before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pulled Cream Candy contains roughly 329 calories, with 2g protein, 78g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why is my pulled cream candy not turning white?
If your pulled cream candy isn't turning white, it may not have been pulled long enough or the temperature may have been too low during the boiling phase. Ensure you reach the right temperature of 248°F and continue pulling until it reaches the desired color and consistency.
Can I use a different type of sugar?
While white sugar is traditional for pulled cream candy, you can experiment with light brown sugar for a caramel flavor. Keep in mind that this may alter the color and taste of the final product, but it can add a unique twist to the candy.
What should I do if the candy is too hard?
If your pulled cream candy turns out too hard, try wrapping it in a damp paper towel and microwaving it in short bursts to soften it. Alternatively, you can leave it out in a humid environment for a few hours to regain some moisture and make it easier to chew.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).