Ingredients
Method
Preparation
- Generously butter a marble slab or a large baking sheet, and have extra butter ready for your hands to prevent sticking.
- Gather scissors for the pulling and cutting steps.
Cooking
- In a heavy-bottomed saucepan, combine granulated sugar, heavy cream, corn syrup, and salt. Cook over medium heat, stirring constantly until the sugar dissolves completely.
- Once dissolved, attach a candy thermometer and stop stirring. Cook until the mixture reaches 260°F (127°C).
- Carefully pour the mixture onto your prepared slab or sheet and let it cool for 10 to 15 minutes until it's safe to handle.
Pulling and Cutting
- Butter your hands and begin pulling the candy, stretching and folding it for 10 to 15 minutes until it lightens in color and turns satiny.
- Shape the candy into ½-inch thick ropes and cut them into bite-sized pieces using the buttered scissors.
- Place the candy on wax paper to firm up at room temperature.
Notes
Store the candy in an airtight container at room temperature. Layer pieces between wax paper to prevent sticking. Consider adding a pinch of sea salt on top for contrast.