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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cream Pull Candy Recipe

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This recipe for Cream Pull Candy is from Taste of Calvin: Spring, 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups sugar
1 cup boiling water
1/8 teaspoon soda
1/2 teaspoon salt
1 cup cream
1/4 cup butter, cut into small bits
Directions:
Directions:
Do not try this in hot or humid weather. Combine in a heavy saucepan and stir over low heat until dissolved and boiling: 3 cups sugar, 1 cup boiling water, 1/8 teaspoon soda, and 1/2 teaspoon salt. Cover about 3 minutes until steam has washed crystals from sides of pan. Uncover and cook without stirring to the soft-ball stage, 234º. Reduce heat - but not below 225º - while adding almost drop by drop: 1 cup cream and 1/4 cup butter, cut into small bits. Cook over moderate heat without stirring, to 257º and pour syrup at once onto buttered marble slab. Hold the pouring edge away from you and a few inches from the slab. Allow syrup to spread over the slab. Do not scrape pot. To work: pull, flavor, form, and cream. Some taffies, especially those heavy in cream, will, of their own accord, turn from a pulled chewy consistency to a creamy one. This happens sometimes a few minutes after cutting; sometimes as long as 12 hours later. After creaming takes place, be sure to wrap the taffies in foil and store them in a closed tin, because in this state they dry out readily on exposure to air.
Note:
"This is a candy that was always made in my childhood in Ripley, Ohio. I certainly hope it still is."
"A Joy of Cooking Recipe".
Number Of Servings:
Number Of Servings:
39

 

 

 

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