Kentucky Cream Candy (Print Version)
Silky old-fashioned Kentucky Cream Candy with creamy melt-in-the-mouth texture, ideal for holidays and homemade gifts.
# What You'll Need:
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01 - 3 cups granulated sugar
02 - 1 cup heavy cream
03 - 1/2 cup whole milk
04 - 1 tablespoon unsalted butter
05 - 1/8 teaspoon salt
06 - 1 teaspoon vanilla extract
# How to Make It:
01 - Line a 9x9-inch baking pan with parchment paper, or lightly butter a marble slab for traditional hand-pulling.
02 - In a heavy-bottomed saucepan, combine the granulated sugar, heavy cream, whole milk, unsalted butter, and salt. Stir continuously over medium heat until the butter has fully melted and the mixture is well blended.
03 - Bring the mixture to a boil, stirring constantly. Once boiling, reduce the heat and cook without stirring until a candy thermometer registers 240°F (soft ball stage).
04 - Remove the saucepan from heat. Pour in the vanilla extract but do not stir. Allow the mixture to cool undisturbed to 110°F, approximately 30 to 40 minutes.
05 - Once cooled to 110°F, beat the mixture vigorously with a wooden spoon until it thickens considerably, turns creamy, and loses its glossy sheen. This process takes about 8 to 10 minutes of sustained effort.
06 - Working quickly, pour or spoon the thickened candy onto the prepared pan or slab. Gently shape into logs or squares. Allow to set at room temperature for 20 to 30 minutes.
07 - Cut the set candy into individual pieces. Store in an airtight container at room temperature to maintain freshness and texture.
# Expert Advice:
01 -
- The texture is unlike anything from a store, it literally dissolves on your tongue like sweet clouds.
- It looks impressively fancy but uses just six basic ingredients you probably already have.
02 -
- Humidity is the enemy of cream candy, always check the weather and avoid making this on rainy or muggy days.
- Resist the urge to stir after it starts boiling, even one stray stir can cause graininess that ruins the silky texture.
03 -
- The beating stage is a workout but do not stop early, that transformation from glossy to creamy is what separates grainous sugar from proper cream candy.
- Add the vanilla off the heat so the alcohol cooks off gently and you get pure warm flavor instead of a harsh bite.