Ingredients
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
- Prepare Your Candy Station: Butter a marble slab or a large baking sheet generously to prevent sticking during the candy pulling process. Set aside extra butter to grease your hands and treat scissors used for cutting the candy later.
- Cook the Candy Base: In a heavy-bottomed saucepan, combine granulated sugar, heavy cream, light corn syrup, and salt. Cook over medium heat, stirring constantly until the sugar dissolves. Attach a candy thermometer and stop stirring once the sugar is dissolved. Continue cooking until the mixture reaches the firm-ball stage at 260°F (127°C).
- Cool the Mixture: Pour the hot candy mixture onto the prepared marble slab or buttered baking sheet. Allow it to cool until it is just safe to handle, approximately 10 to 15 minutes.
- Pull the Candy: Generously butter your hands to prevent sticking. Begin pulling the candy by stretching and folding repeatedly for 10 to 15 minutes. This process aerates the candy, causing it to lighten in color and develop a glossy, satiny texture.
- Shape & Set: Once the candy has reached the desired texture, pull it into ropes approximately ½ inch thick. Using buttered scissors, cut the ropes into bite-sized pieces. Place the finished candies on wax paper to set completely before serving or storing.
Notes
- Ensure the candy thermometer is accurately calibrated for precise temperature readings.
- Butter your hands well to prevent sticking during the pulling process.
- Use a marble slab or a cool surface to help the candy cool evenly and quickly.
- Store the finished candy in an airtight container to keep them fresh and chewy.
- Pulling the candy aerates it, so do not skip this step to achieve the ideal texture and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American