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Dessert

Pulled Cream Candies

A candy made by boiling sugar and water to soft crack, then pulling until soft and light.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pulled Cream Candies

Ingredients

Directions

Make the syrup

  1. Combine sugar and water in a kettle.

  2. Cover the kettle and bring to a rapid boil without stirring.

  3. Remove the cover only to test the syrup or skim off any scum.

  4. Boil until the syrup reaches the soft crack stage.

Pour and pull

  1. Remove from heat, add flavoring if desired, and pour out to cool.

  2. Once cool enough to handle, pull the candy until it feels soft and light.

  3. If it becomes too coarse or turns sugary, stop pulling immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sugar
Forms the candy mass and, once cooked and cooled, sets into the chewy structure.
Water
Dissolves the sugar so it can be boiled into a syrup without burning first.

The step that matters

Boiling without stirring. Stirring can trigger sugar crystals to form in the syrup, which makes the candy grainy. Keeping the lid on traps steam that washes sugar crystals off the pan sides, and the syrup must reach the soft crack stage for the right texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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