Pull Candy Recipe - making candy the old fashioned way (2024)

FAQs

Why do candy makers pull candy? ›

Using hands, the batch is repeatedly pulled and put back for at least 30-60 minutes. This is necessary to help incorporate air bubbles into the batch. Aeration of the batch helps in making the candies lighter thus easy to chew. Pulling is done repeatedly until the batch turns white.

The candy is better-known in the local community as “cream” or “pull” candy. Creamed Pull Candy is a team effort involving several people to cook, pour it on cold marble, pull, cut, cream, pack and seal the candy. Making creamed pull candy is an art passed from generation to generation.

It was created by Ruth Hanly Booe and Rebecca Gooch, who were both substitute teachers from Louisville, Kentucky that opened their own business named "Rebecca Ruth Candies" in Frankfort, Kentucky. Ruth Hunt from Mt. Sterling, Kentucky also started making the candy in her basem*nt in 1921.

Sugar, Glucose Syrup, Modified Corn Starch, Citric Acid, Tartaric Acid, Sodium Citrate, Lactic Acid, Natural and Artificial Flavours, Colour (with Tartrazine). May Contain Traces of Soy and/or Milk. May Contain Traces of Nuts and/or Other Seeds.

(Pluribus means that there are multiple candies in a packet, ex: Skittles, M&M's, and Smarties)

Put sugar, water, vinegar, and syrup in a heavy 4-quart saucepan (cast iron if you have it). Gently heat mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover, and boil for 3 minutes.

GooGoo Clusters are native to Tennessee. Rumor has it they were named after the Grand Ole Opryland, but in reality the company is over than the Opryland. Made by the Standard Candy Company in Nashville (since 1912), the disc-shaped candy bar contains marshmallow nougat, caramel, and roasted peanuts.

The two oldest candy types are licorice and ginger. The historical roots of licorice are found in the early years of man's appearance. In particular, many licorice were eaten by Pharaohs and Prophets. The licorice comes from a plant called “Glycyrrhiza” which in Greek means «sweet root».

But acetic acid reacts only with certain kinds of substances—and sugar isn't one of them. In fact, candy might dissolve more slowly in vinegar, since the acetic acid molecules don't dissolve sugar as well as water does.

Corn Syrup: Solid sugars aren't the only sweeteners used in candy making. Liquid sweeteners like corn syrup are incredibly common for making hard candies since using corn syrup creates a smooth texture. Invert Sugar: If you're making candy in bulk, consider using invert sugar, a sugar made primarily of sucrose.

What happens if you don't pull taffy? ›

The process of pulling taffy adds air to the taffy mixture, which in recent years has been made from corn syrup and sugar. The process of adding air to the taffy is important to keep it soft. Adding the aeration to the taffy will also make it lighter and chewier.

It's fitting that folks have stretched the truth about taffy over the years, since stretching is an essential step in the taffy-making process. Stretching or “pulling” the cooked mixture aerates the candy, creating the tiny bubbles that give taffy its magnificently chewy consistency.

(Most people seek out the candy aisle primarily on Halloween or other holidays.) Stores put small, cheap items for quick consumption nearest the register because they're easier for customers to toss into their carts instead of, say, an eight-pack of paper towels.

Throwing Candies On The Ground

In Candy Box 2, throwing 1,630 candies on the ground results in receiving a chocolate bar. When you throw candies on the ground, you are displayed a message: You threw 10 candies on the ground. You threw 20 candies on the ground...