ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Kentucky Cream Candy

Yield about 6 dozen


  • 4 cups sugar
  • 1 cup water
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whipping cream

How to Make It

  1. Combine sugar, water, soda, and salt in a large Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches soft ball stage (234°).

  2. Gradually add whipping cream, without stirring. Continue cooking over medium heat until mixture reaches hard ball stage (260°).

  3. Remove from heat; pour mixture into a well-buttered 15- x 10- x 1-inch jellyroll pan. Allow mixture to cool slightly.

  4. Work mixture into a mound, using a buttered spatula or candy scraper. Pick up mound with buttered hands; pull, fold, and twist until candy is opaque and begins to stiffen. Divide candy in half, and pull each half into a rope, 1/2-inch in diameter. Twist ropes together, and cut into 1-inch pieces. Wrap each piece in waxed paper.

Oxmoor House Homestyle Recipes