White Pulled Candy
Ingredients
Directions
Boil the sugar and cold water together without stirring.
Test the mixture by dropping a small amount into cold water; if it hardens, pour it into buttered tins.
Pull the candy as soon as possible.
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
- Granulated sugar
- Forms the candy base and, when boiled to the right stage, sets firm enough to pull.
The step that matters
Testing the mixture before pouring. Sugar syrup must reach the correct concentration before it is poured. Dropping a small amount into cold water shows whether it has hardened, which indicates the sugar has cooked far enough to set. Pouring too early leaves a soft, sticky candy that will not hold its shape.
“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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