Ingredients
Scale
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Optional: food coloring
Instructions
- Line a baking sheet with parchment paper or lightly grease it.
- In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir gently over medium heat until sugar dissolves.
- Bring the mixture to a boil, monitoring the temperature with a candy thermometer until it reaches 250°F (hard-ball stage).
- Reduce heat and carefully stir in butter and heavy cream until smooth.
- Remove from heat and add vanilla extract and optional food coloring. Stir until fully combined.
- Pour the mixture onto the prepared baking sheet and let it cool until warm but firm enough to handle.
- Lightly oil your hands or wear gloves. Grab one end of the candy and stretch it, folding back onto itself repeatedly.
- Continue pulling until candy becomes lighter in color and glossy.
- Cut or tear into desired shapes, roll into balls or sticks, or wrap individually.
- Allow candies to cool completely before storing in an airtight container.
Notes
Use high-quality butter and fresh cream for optimal creaminess.
Experiment with natural flavor extracts and colors to create personalized variations.
Avoid refrigeration; store at room temperature to maintain texture.
- Prep Time: 15
- Cook Time: 20