CREAM CANDY

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This recipe is in the Second Edition of the Rode Family Cookbook – “Recipes for Old-fashioned Down-home Eating” (2002).

My mother always made this candy in the winter and during winter holidays. I loved getting to "eat the testings" of the candy and getting to help pull the candy. Our sons were able to "have the making creame candy experience", once while Mom was still alive. She made the very best cream candy that I ever tasted. After she passed away and Dad broke up housekeeping, I inherited the marble slab.

This recipe is from Mabel Ginter (Mamaw)

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Ingredients

  • 3 - 8oz. cartons of heavy cream - FROZEN
  • 3-1/2 cups water
  • 5 lbs. sugar
  • pinch salt
  • pinch baking soda
  • Marble slab (chilled and buttered) to pour candy on

Preparation

Step 1

Put in large pan:
3-1/2 cups water
5 lbs. sugar
Stir until dissolved

Add pinch of salt and a pinch of baking sode. Start to cook. Add the 3 frozen cartons of heavy cream - a teaspoon at a time hile candy is boiling. Boil - DO NOT STIR - until small amount of candy can be dropped in cold water and breaks or makes a hard ball *If using a candy thermometer, cook until at 250F*

Take pan off the heat and pour on a VERY cold and buttered marble slab. Cool just a little. Gather candy up into your hands and (this part is easier with a partner) pull until gloss is gone. Roll candy to a rope and snip into pieces with scissors (Kitchen scissors are best, but heavy duty scissors work too). Let cream* and store in boxes.
RECIPE MAY BE MADE IN SMALLER AMOUNTS

*The phrase "let cream" means the candy will get harder as it sits; not like taffy.

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