Some lady put up a video and said she wouldn't give her recipe. Who would want to watch her video without the recipe? Ridiculous. Thanks for providing ingredients and amounts.
My Grandma used to make this in Covington, Ky. I remember the marble slabs and she used to pull it with a hook she had screwed to the wall. I haven’t seen a video with that method yet.
I just happen to be watching a television show where they were making candy canes, and they added a few drops of glycerin that kept the candy from turning to sugar, which is usually the problem when making cream candy. So I bought some glycerin and a store selling baking supplies and I add a few drops when I am boiling the mixture. When doing this, I have discovered that I can make pulled cream candy on the hottest day in the summer and with the heaviest rain coming down and it still does not turn to sugar. It comes out perfect every time.
hi Steve, i am new to this candy and have made a few batches. I'm not sure what the texture should be.Is it a smooth cream with no crunch or is it slightly crunchy when first bitten? Thanks
@@normanziegelmeyer7693 the candy goes through several phases. i'll try to explain. to begin with, i like intense flavor. so i substitute real heavy cream for the water listed in the recipe. and i also substitute real heavy cream for the half and half called for. now the phases: if you make the candy on a hot, humid or rainy day, it will usually "turn to sugar" when stretching and most people would say it is ruined. but just put it in a sealed container and the next day it will be smooth and creamy as it should be. also, if you use a few drops of glycerine, it is not likely to "turn to sugar". now if the batch turns out as it should, it will be very creamy with no sugar crystals when you cut it into pieces. you should see strands from the pulling that do not flatten out on the marble board but keep the stringy look. then it will turn to a hard candy that does not have the best flavor yet. but if you will put it into an air tight container overnight, it will eventually lighten in color and be more creamy with no crunchiness or grit. then you will get the full caramelized and creamy flavor everyone loves. my mom calls this phase in the container "letting it cream up".
yes. i pull it until it can retain the "pulled stringy shape effect" when laid to rest on the marble board. if you stop pulling and lay it on the board, and it looses it's texture of stringiness, it is not pulled enough. i have always associated this candy's appearance as little pillows (after being cut from the rope) with string texture running through it. i don't know what would happen to the candy if not pulled until it reaches that point. i never did stop until then. @@normanziegelmeyer7693
Over the past month or so, I've been trying to learn how to make this candy - had it growing up every Christmas, but never learned the recipe. Over the course of 5 batches from several recipes, your recipe is the first that worked for me and wasn't too sticky to handle or something else. Somethings I learned to believe along the way: the cold/frozen marble slab, or pizza stone or whatever is available, is truly important to the pulling process. Using your recipe, the amount which I couldn't fit on my pizza stone I poured into a room temp buttered pan. The pizza stone 'batch' pulled great, but the buttered pan 'batch' turned out crumbly. Not sure if I pulled the pan bit too much or if it really was the temp that made the difference, but I could feel the difference in the candy as I pulled in terms of heat. Thank you for sharing this!!!
Use a Pyrex dish that you had in the freezer. Metal is not good. You can get a GREAT marble slab at online for about $50. Keep it cold, pull hard and fast, try not to squeeze and twist all of the air out when pulling.
Everybody has their own ways of making this. My grandmother made it and sold it at Christmas for many years. She did not teach me to do it, but I watched her and got the basics. For the past two years I've had problems getting it right, but I finally invested in a clip-on digital candy thermometer, and a copper pot, and have been nailing it pretty well. My recipe is the one from the Joy of Cooking, but with the temperatures a little higher-- 240 and 260.
Thank you for Sharing your Ky Cream candy recipe, lovely family team ❤ I hope to make this soon if hubby will help 😊 looks like it needs muscle to stretch candy. We both love Ky cream 🍬
Thanks so much for your detailed instructions. I've been trying to make cream candy and it flops everytime. So thoughtful of you to share your recipe and hands on instructions! I know people who make it and they act like it's a government secret to give any advice whatsoever as to how it's done. I followed your instructions and it turned out great..its delicious, melts in your mouth..Taste just like ruth hunts cream candy. Thanks again & Happy New Year!!
I’m a little confused on how much halfnhalf to use. One cup or is it 1/2 cup? My phone isn’t the best for audio. It sounds like you said 1/2 cup but recipe listed is 1 cup. I made a batch last week following your video and unsure about the milk I used 3/4 and it worked but just lucky. I want to make another batch with correct amount. Thank you so much. My mom burned me out on this candy 50 years ago. I never thought that I would ever make it but here I am wishing that I had her recipe. This recipe taste the same as hers but she didn’t use water. She used fresh cows milk. Not sure how much. Thanks again
I would beg to differ with some of you....there's many variations on the Ky Cream Candy recipe...some with cream, some with milk, some with soda, so none, some with butter, some without, some even use brown sugar in them. I've been making a family recipe for over 40 years myself that uses both milk, cream, soda and butter. The soda is what allows the pH to change in the milk so that it's sugar caramelizes to a degree while cooking and imparts the distinctive "pull candy" taste to the candy. Since no one really knows the origin of this candy, its not really fair to say once recipe is more authentic than another.
Well said. It's like saying that all fine KY bourbons must taste exactly the same. I'm sure that all family recipes are very good in their own right, the key is the connection to the "family".
Thanks for this lovely video. My grandmother used to make it just like that with the marble slab. People can be so petty about things but you don't see them on here making it do you lol. Merry Christmas to all!!! Thanks again
CONGRATULATIONS!!!!!!!!!!!!!! that batch came out perfect. as a child, my whole family loved the cream candy our aunt in elizabethtown, kentucky, would give us as a christmas gift and we would fight over every piece because there would be no where to get more once it was gone. i've tried to make it for years and 99% of the time, mine turns to sugar, even when i'm careful not to make it on a rainy or humid day. maybe i need to stir it less like you do. and i've never added water to mine. i can't wait to try it for my family this christmas!!!!!!!!! the pulled cream candy now available in some kentucky stores is not nearly as tasty as the ones my aunt made.
Thank you so much for sharing this video and recipe! This is my fourth attempt, and with your recipe and video, I think I finally got it! And thanks also to your other family members that helped!
Sorry I'm late to the party but I can't find a link to Debbie's reaction video. Please don't tell me she didn't make a reaction video! Get it together DEBBIE!
I made this recently watching your video, mine was really sticky to handle and I noticed you didn't have any issues with that. Any suggestions on what I did wrong?
It's very sticky at first, just keep pulling until it goes from shiny to opaque. Keep your marble cold. Make sure you calibrate your thermometer, water boils at 212°F, test yours and then add or subtract the difference. That thermometer trick was my first lesson someone told me years ago. A life saver. And calibrate it more often than not!
I have tried to make this several times and keep failing lol I'm not using a marble board though is that where I'm messing up? It keeps coming out sticky and after I stir it around it turns in to a hard ball
Toy Story King you really need the marble slab that is what cools it down. Also make sure you are not making it when there is humidity in the air that will also make it sticky ... watch the video all my family that has said they could not get it to work... this has worked for them. It is a temperamental candy but well worth the work I promise!
I, however, do not agree with the temperature and humidity ideas. I've heard that all my life, but I make it all the time in summer and on rainy days with no problem whatsoever!
bill ziegelmeyer it depends on the humidity. I just made a batch tonight and it is very shiny that means we have a lot of humidity in the air and it will take longer . Never had a batch not cure.
Your candy will cream much faster if held at a warm room temperature of about 75-80 degrees. I make 100s of batches a year. I have a small closet that I have an Eden Pure heater in that keeps it nice and warm...my candy usually creams within two hours.
my mom always tells us to put it in an airtight tin after making it and allow it to become creamy overnight. it is a million times better after it "creams". but i'm sure others have different ways of creaming it. even when it turns to sugar, it will eventually "cream".
My guess you may have boiled it too long or to high of a temperature idk... I use use whipping cream when I made it with half and half it went poof instantly into a pile of sugar.,. Next try 15 years later 😂 I placed my board in the freezer stayed inside the entire time...
I dont know where you learned to make this, but this is not Kentucky cream candy. First of all there are only 4 ingredients. Cream, water ,sugar, and salt. You pour all this into the pan, mix it well, and dont touch it anymore until you pour it on the slab. Take it from a candy maker in Kentucky for over 20 years. Even Ruth Hunt candy company in Mt. Sterling Ky. thinks its mighty fine. Where do you come up with the butter and soda deal. No butter and soda please.
Some lady put up a video and said she wouldn't give her recipe. Who would want to watch her video without the recipe? Ridiculous. Thanks for providing ingredients and amounts.
My Grandma used to make this in Covington, Ky. I remember the marble slabs and she used to pull it with a hook she had screwed to the wall. I haven’t seen a video with that method yet.
I just happen to be watching a television show where they were making candy canes, and they added a few drops of glycerin that kept the candy from turning to sugar, which is usually the problem when making cream candy. So I bought some glycerin and a store selling baking supplies and I add a few drops when I am boiling the mixture. When doing this, I have discovered that I can make pulled cream candy on the hottest day in the summer and with the heaviest rain coming down and it still does not turn to sugar. It comes out perfect every time.
hi Steve, i am new to this candy and have made a few batches. I'm not sure what the texture should be.Is it a smooth cream with no crunch or is it slightly crunchy when first bitten? Thanks
@@normanziegelmeyer7693 the candy goes through several phases. i'll try to explain. to begin with, i like intense flavor. so i substitute real heavy cream for the water listed in the recipe. and i also substitute real heavy cream for the half and half called for. now the phases: if you make the candy on a hot, humid or rainy day, it will usually "turn to sugar" when stretching and most people would say it is ruined. but just put it in a sealed container and the next day it will be smooth and creamy as it should be. also, if you use a few drops of glycerine, it is not likely to "turn to sugar". now if the batch turns out as it should, it will be very creamy with no sugar crystals when you cut it into pieces. you should see strands from the pulling that do not flatten out on the marble board but keep the stringy look. then it will turn to a hard candy that does not have the best flavor yet. but if you will put it into an air tight container overnight, it will eventually lighten in color and be more creamy with no crunchiness or grit. then you will get the full caramelized and creamy flavor everyone loves. my mom calls this phase in the container "letting it cream up".
@@stevejameson77 Thanks for the info, would the amount of pulling affect the final consistency?
yes. i pull it until it can retain the "pulled stringy shape effect" when laid to rest on the marble board. if you stop pulling and lay it on the board, and it looses it's texture of stringiness, it is not pulled enough. i have always associated this candy's appearance as little pillows (after being cut from the rope) with string texture running through it. i don't know what would happen to the candy if not pulled until it reaches that point. i never did stop until then.
@@normanziegelmeyer7693
Over the past month or so, I've been trying to learn how to make this candy - had it growing up every Christmas, but never learned the recipe. Over the course of 5 batches from several recipes, your recipe is the first that worked for me and wasn't too sticky to handle or something else.
Somethings I learned to believe along the way: the cold/frozen marble slab, or pizza stone or whatever is available, is truly important to the pulling process. Using your recipe, the amount which I couldn't fit on my pizza stone I poured into a room temp buttered pan. The pizza stone 'batch' pulled great, but the buttered pan 'batch' turned out crumbly. Not sure if I pulled the pan bit too much or if it really was the temp that made the difference, but I could feel the difference in the candy as I pulled in terms of heat.
Thank you for sharing this!!!
So glad you were able to make it!
Use a Pyrex dish that you had in the freezer. Metal is not good.
You can get a GREAT marble slab at online for about $50. Keep it cold, pull hard and fast, try not to squeeze and twist all of the air out when pulling.
Everybody has their own ways of making this. My grandmother made it and sold it at Christmas for many years. She did not teach me to do it, but I watched her and got the basics. For the past two years I've had problems getting it right, but I finally invested in a clip-on digital candy thermometer, and a copper pot, and have been nailing it pretty well. My recipe is the one from the Joy of Cooking, but with the temperatures a little higher-- 240 and 260.
Even though I didn't use your exact recipe (I used one very close), this video was VERY helpful. The temperature tips were spot on. Thanks
Thank you for Sharing your Ky Cream candy recipe, lovely family team ❤ I hope to make this soon if hubby will help 😊 looks like it needs muscle to stretch candy. We both love Ky cream 🍬
Thanks so much for your detailed instructions. I've been trying to make cream candy and it flops everytime. So thoughtful of you to share your recipe and hands on instructions! I know people who make it and they act like it's a government secret to give any advice whatsoever as to how it's done. I followed your instructions and it turned out great..its delicious, melts in your mouth..Taste just like ruth hunts cream candy. Thanks again & Happy New Year!!
I’m a little confused on how much halfnhalf to use. One cup or is it 1/2 cup? My phone isn’t the best for audio. It sounds like you said 1/2 cup but recipe listed is 1 cup. I made a batch last week following your video and unsure about the milk I used 3/4 and it worked but just lucky. I want to make another batch with correct amount. Thank you so much. My mom burned me out on this candy 50 years ago. I never thought that I would ever make it but here I am wishing that I had her recipe. This recipe taste the same as hers but she didn’t use water. She used fresh cows milk. Not sure how much. Thanks again
I would beg to differ with some of you....there's many variations on the Ky Cream Candy recipe...some with cream, some with milk, some with soda, so none, some with butter, some without, some even use brown sugar in them. I've been making a family recipe for over 40 years myself that uses both milk, cream, soda and butter. The soda is what allows the pH to change in the milk so that it's sugar caramelizes to a degree while cooking and imparts the distinctive "pull candy" taste to the candy. Since no one really knows the origin of this candy, its not really fair to say once recipe is more authentic than another.
Well said. It's like saying that all fine KY bourbons must taste exactly the same. I'm sure that all family recipes are very good in their own right, the key is the connection to the "family".
My favorite candy in the world! Haven't pulled any in a very long time. Looks great!
Thanks for this lovely video. My grandmother used to make it just like that with the marble slab. People can be so petty about things but you don't see them on here making it do you lol. Merry Christmas to all!!! Thanks again
CONGRATULATIONS!!!!!!!!!!!!!! that batch came out perfect. as a child, my whole family loved the cream candy our aunt in elizabethtown, kentucky, would give us as a christmas gift and we would fight over every piece because there would be no where to get more once it was gone. i've tried to make it for years and 99% of the time, mine turns to sugar, even when i'm careful not to make it on a rainy or humid day. maybe i need to stir it less like you do. and i've never added water to mine. i can't wait to try it for my family this christmas!!!!!!!!! the pulled cream candy now available in some kentucky stores is not nearly as tasty as the ones my aunt made.
My grandmother made this but added peanuts and stirred to a fudge consistency then poured out on a butterd platter, it's awesome!
Then that's fudge 😉
Thank you so much for sharing this video and recipe! This is my fourth attempt, and with your recipe and video, I think I finally got it! And thanks also to your other family members that helped!
Excellent video, thank you one and all.
Can i use corian will it work like marble.
You could put grease cookie sheets in the freezer for 24 hrs and spread candy on them. I have personal done this and its works
What size cooker and what kind of cooker do you use?
Sorry I'm late to the party but I can't find a link to Debbie's reaction video. Please don't tell me she didn't make a reaction video!
Get it together DEBBIE!
I made this recently watching your video, mine was really sticky to handle and I noticed you didn't have any issues with that. Any suggestions on what I did wrong?
It's very sticky at first, just keep pulling until it goes from shiny to opaque.
Keep your marble cold. Make sure you calibrate your thermometer, water boils at 212°F, test yours and then add or subtract the difference. That thermometer trick was my first lesson someone told me years ago. A life saver.
And calibrate it more often than not!
My candy doesn’t get white, it taste good but I want white. What am I doing wrong?
Thank you for this
I have tried to make this several times and keep failing lol I'm not using a marble board though is that where I'm messing up? It keeps coming out sticky and after I stir it around it turns in to a hard ball
Make sure you temper your candy thermometer. Water boils at 212°F. Adjust as needed if your thermometer is "off"
Toy Story King you really need the marble slab that is what cools it down. Also make sure you are not making it when there is humidity in the air that will also make it sticky ... watch the video all my family that has said they could not get it to work... this has worked for them. It is a temperamental candy but well worth the work I promise!
Toy Story King my family always used marble slab and we had a different recipe
I tryed making pull candy but it turn very sticky any way to prevent that
Can i use 2% milk or sweetened condensed milk
Have you tried using a hook to pull the candy, it's easier.
No but I have always wanted to !!!
if I keep it in the freezer, will it stay taffy?
I like it as taffy ... its great when it creams but the taffy...
You said not to let temp go below 225 when adding butter and cream. Did you mean 235? Thanks
bill ziegelmeyer nope 225
Turn the TV off! Otherwise, a great video and a slightly different recipe
I, however, do not agree with the temperature and humidity ideas. I've heard that all my life, but I make it all the time in summer and on rainy days with no problem whatsoever!
Jeff Arnett maybe if you can fit your marble slab in your freezer ? Sorry but the humidity messes with this recipe ... it makes it sticky ...
My sister does also ... but I cannot get my marble slab cold ...
How long does it take to cream after you've cut it? Some that i've done has taken overnight or 24 hours.
bill ziegelmeyer it depends on the humidity. I just made a batch tonight and it is very shiny that means we have a lot of humidity in the air and it will take longer . Never had a batch not cure.
Thanks. Great video, it solved a couple of issues I'v had for years.
Your candy will cream much faster if held at a warm room temperature of about 75-80 degrees. I make 100s of batches a year. I have a small closet that I have an Eden Pure heater in that keeps it nice and warm...my candy usually creams within two hours.
my mom always tells us to put it in an airtight tin after making it and allow it to become creamy overnight. it is a million times better after it "creams". but i'm sure others have different ways of creaming it. even when it turns to sugar, it will eventually "cream".
Could anyone tell me why my candy turns to sugar?
you might not be pulling it fast.. humidity you can not make it if its raining at all. the temp might not be hot even. get a good candy temp.
Orbit ace I would say you are not heating to correct temp. Honestly I use those cheap glass theometers. And good sugar .
My guess you may have boiled it too long or to high of a temperature idk... I use use whipping cream when I made it with half and half it went poof instantly into a pile of sugar.,. Next try 15 years later 😂 I placed my board in the freezer stayed inside the entire time...
@z
Would love to have seen this at a better angle poor camera performance
Rude. Her kid was helping her. Poor sentence construction.
I was born and raised in Ky and that is not KY cream candy
Debbie Cooper explain what your Ky cream candy is please I would love to know..
I dont know where you learned to make this, but this is not Kentucky cream candy. First of all there are only 4 ingredients. Cream, water ,sugar, and salt. You pour all this into the pan, mix it well, and dont touch it anymore until you pour it on the slab. Take it from a candy maker in Kentucky for over 20 years. Even Ruth Hunt candy company in Mt. Sterling Ky. thinks its mighty fine. Where do you come up with the butter and soda deal. No butter and soda please.
Donnie Dale well you should try this recipe I guarantee it is better than yours. And for the record my dad is from Manchester Ky !