Sugar, heavy cream, water and a pinch of salt boil without stirring until a thermometer reads 260°F, then vanilla goes in off the heat.
The syrup is poured onto a buttered slab and, once the edges can be handled safely, folded and pulled until it turns opaque and satiny. This is hot-sugar work: use a thermometer and heat-resistant gloves.
How to Make It
Slab buttered
Butter a heatproof marble slab or metal sheet with some of the unsalted butter and keep the rest for your hands.
Cooked to 260°F
Combine granulated sugar, heavy cream, water, and fine salt in a heavy saucepan. Cook over medium heat without stirring once boiling until the syrup reaches 260°F. Remove from heat and carefully stir in vanilla extract.
Poured and cooled
Immediately pour the syrup onto the buttered slab. Let it cool until the edges can be handled safely but the center is still pliable.
Pulled
Butter your hands with the remaining unsalted butter. Fold and pull the candy repeatedly until it turns opaque, lightens in color, and develops a satin finish.
Cut and cured
Pull into ropes, cut into bite-size pieces, and let cure uncovered at cool room temperature overnight.
Wrapped
Wrap pieces individually once dry to the touch.
One Temperature, Then Hands On
Nothing is touched until the syrup has cooled enough.
- PrepareButter a heatproof marble slab or metal sheet; keep the rest of the butter for your hands.
- CookSugar, cream, water and salt over medium heat, without stirring once boiling.
Check before you continue
260°F — Candy thermometer
Off the heat, vanilla stirred in carefully, poured onto the slab and cooled until the edges can be handled safely.
- PullWith buttered, gloved hands, fold and pull until opaque and satiny.
- Cut and cureRopes cut into pieces and left uncovered overnight, then wrapped.
Ingredient Notes
- Heavy cream
- One cup, cooked with the sugar and water.
- Unsalted butter
- One tablespoon, for the slab and your hands.
- Vanilla extract
- One teaspoon, stirred in carefully after the heat is off.
Success Tips
- Clip a candy thermometer to the pan so it reads the syrup, not the pan base.
- Test the edge with a gloved fingertip before lifting any candy.
- Cut the ropes with buttered scissors while still pliable.
Why This Recipe Works
- Not stirring once the syrup boils helps prevent graininess.
- 260°F gives a candy firm enough to pull and cut.
- Pulling works air into the candy, which lightens the colour and gives the satin finish.
- Curing overnight lets the pieces dry to the touch.
Serving Ideas
Set the wrapped pieces out in a bowl or pack them in a tin.
Storage and Reheating
Refrigerate
Store wrapped pieces airtight at cool room temperature up to 2 weeks.
Frequently Asked Questions
What precautions does the hot sugar need?
The syrup passes 250°F: use a thermometer and heat-resistant gloves, and let it cool until the edges can be handled before pulling.
Why cure it overnight?
The pieces dry to the touch so they can be wrapped individually.
