This recipe brings back such wonderful memories of my grandmother. It was always a fun time at her house when we made pull candy. This is not her original recipe but it has been in the family since before I was born.
BetK
Pulled Cream Candy - 1950's
3 cups sugar
1 cup boiling water
1 cup milk
1/2 tsp. soda
1/2 stick butter or margarine
1 tsp. vanilla or maple extract
In a large, heavy saucepan, combine 3 cups sugar, 1 cup boiling water; cook over low heat to 234°, soft ball stage. Meanwhile, in another saucepan, combine milk, soda, and butter; bring just to the boiling point. When the first mixture gets to soft ball stage*, add the second mixture. Continue cooking, to 258°, hard ball stage. Remove from heat and add 1 teaspoon of vanilla.
Pour out onto a buttered marble slab. Begin to pull as soon as candy is cool enough to handle with hands. Pull until candy begins to harden. Stretch into long, thin rope. Cut with scissors. Wrap in cellophane wrappers.
Makes about 1-1/4 pounds.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).