Reader Recipe: Cream Candy
Submitted by Cindy Gibbs - Owen Electric consumer-member
Ingredients
- 4 C sugar
- Pinch of salt
- 1 C boiling water
- 1 C heavy whipping cream
- 1 tsp pure vanilla
- Butter for chilled cookie sheet or marble slab
Directions
Butter the backs of two cookie sheets or a marble candy-making slab and place in freezer at least 20 minutes. Have someone on hand to help pull candy.
Combine sugar, salt and boiling water in large pan. Bring to boil over high heat. Cover pan and cook for exactly 5 minutes.
Remove lid and reduce heat to medium. Add candy thermometer to side of pan. Slowly add cream, making sure mixture does not stop bubbling. DO NOT stir. Cook to 260° on candy thermometer.
Remove candy from heat and immediately pour onto back of chilled and buttered cookie sheets or marble slab. DO NOT scrape insides of pan. Drizzle vanilla over surface of candy. Using metal spatula, turn each long side of the candy inward. Flip candy over to cool top side.
When candy is cool enough to handle, divide and give one half to your helper. Using your fingertips, pull candy at least 3-4 minutes until it’s no longer shiny and sticky and has started to look satiny and lighter in color. Pull candy into long, twisted ropes and place on the cookie sheet or slab. Using scissors, immediately cut candy into pieces about 1 1/2 inches long. Make sure candy pieces do not touch.
Cover candy with a towel and let sit overnight to cream. Pieces can be placed in a tin, but don’t touch them until the candy has cooled. Makes 2 pounds.
