Today’s Recipe: Old-Fashioned Cream Candy

CREAM CANDY
PREP TIME: 30 MINUTES PLUS 30 MINUTES COOLING
COOK TIME: 20-25 MINUTES
MAKES: ABOUT 1½ lbs

3    cups sugar
1    cup water
¼   t cream of tartar
3    T distilled white vinegar
1    t vanilla

1. Butter a 9”x13” pan and set aside. Bring the water to boil in a small saucepan. Add the sugar to a 3½ qt saucepan. Pour water into the sugar. Add the cream of tartar and the vinegar.
2. Over medium-high heat, stir the mixture until the sugar is dissolved, then stop stirring and heat until the temperature reaches the hard-ball stage on a candy thermometer (250°F-265°F).
3. Once the mixture reaches the hard-ball stage, remove from heat, stir in vanilla, and pour into the buttered pan. Cool for about 30 minutes.
4. When the mixture is cool enough to work with, Remove small portions from the pans and pull until the candy turns white. Work into ropes and cut into small pieces with scissors. Enjoy immediately or store in a single layer in an open container.

Gather ingredients.

Butter a 9”x13” pan and set aside.


Bring 1 cup of water to a boil in a small pan.

Add 3 cups of sugar to a 3½ qt saucepan. Pour boiling water into the sugar.

Add ¼ t cream of tartar.

Add 3 T distilled white vinegar.

Stir to combine. Over medium high heat, continue to stir until the sugar is dissolved.

Once the sugar is dissolved, stop stirring and heat until the mixture reaches the hard-ball stage on a candy thermometer (250°F-265°F).

Remove from heat and stir in 1 t vanilla.

Pour into the buttered pan.

Cool for 30 minutes.

Once mixture is cool, remove a small portion from the pan.

Pull until the candy turns white.

To do this, work the caramel colored ropes back and forth.

Once white, twist the rope.

Cut each twist into small pieces with scissors.

Enjoy immediately or store in a single layer in an open container.

Leave a comment 18 Comments

  1. Dolly Sarrio says:

    I think I will have to make this. MaryJane is this like making taffy? Looks really pretty and good. Thanks for posting.

  2. Geni Estell says:

    So glad to find this. My grandmother made this candy every winter.She always told me it had to be very cold and dry out. This is my favorite candy.

  3. Tracy M. says:

    Mary Jane,

    Is it true that the weather must be cold and dry in order to make this recipe? I remember hearing my Granny say this too.

  4. Dominique says:

    read your recipe and would like to make this candy but need to know what measure is a T ?

  5. Dee says:

    Can’t wait til cold outside. What if I made it in cold environment in my house. Do you think it would work?

  6. Anne says:

    Most cream candies require cold weather and low humidity for best results.

  7. Kelly says:

    Can you add food coloring and is it sweet tasting also does it turn hard.
    1

  8. Rachel says:

    Do you have a recipe for caramel candy (not sauce) that uses ONLY brown sugar and butter? Seems like every recipe on the planet uses cream, or milk, or “vegan drinks” nowadays to make “caramel”.

    It sounds very fussy to want the simple recipe, but my great grandmother always made caramel candy for Christmas using only those two ingredients, and I’d like to continue the tradition.

    Grandma made it a few times, but never wrote it down, and my mom hasn’t a clue about how it was done. She said she remembers “Grandma used her big wooden spoon, a cast-iron pot, and a wood-burning stove…”, but nothing about proportions.

    I would be grateful if anyone can post that recipe. Pretty sure I’m not just dreaming this. :)

  9. CooknNuStuf says:

    My mother made this type of candy too. It was called Taffy.

  10. Looks like taffy to me. My mother made it once when I was about 6 and I had several friends over to pull the taffy, it was fun and a mess, needless to say. We never were allowed to do it again.

  11. Amy says:

    As a child, we used to butter up our hands and have taffy pulls!…Memories

  12. Krista says:

    This looks like fun. I haven’t made candy before and have always wanted to try it. It sounds pretty easy and delicious.

  13. Esther says:

    If you have a marble slab, butter it and pour the hot mass on that instead of in a pan. I have never been successful in letting it cool on its own, too hard and brittle to work by that point. On a slab you can work it with bench scrapers to cool it fast. What a lovely creamy confection when done right…yum!

  14. Joan Taber says:

    Back in the day (1940s-1950s), one of my aunts made this candy. She did the pulling outside on a night when there was no humidity; usually in the month of October or November. It’s delicious and I’m happy that I found this recipe. Thank you!

  15. Joan Taber says:

    I meant to say that this IS NOT taffy. It is more like a butter-cream, but not.

  16. pauli says:

    this sound like Edenburg rock my dad used to make it but you start working the cooked syrup sooner after you put it in a cooling pan. He made a pen at the inside of our kithen door and start working the syrup over the pen until the syrup becomming glossy white and if pull it to the bottem and leave it it pull up. You then pull it out and start cutting with a sissor in small cushions. After a day or 2 it melt in your mouth. The secret is to use only the best clean white sugar. Selati will not do. Hullets is the only sugar . And wet weather also do not work with this candy unless you are like me who love the flops.

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