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

FAQs

What does pulling do to candy? ›

Pulling candy introduces air

When you pull candy, you're continuously stretching and folding a warm mass of candy. In doing so, you're incorporating lots of tiny air bubbles. These tiny air bubbles serve several purposes: Pulled candy changes color: it will be lighter.

Pulling incorporates air by hand or mechanical means with the intention of a uniform distribution of air to change the “bite” or crunch when eating, as well as to change the appearance. The process of pulling is literally a stretch- ing of the hard candy mass, causing air to become entrapped in the candy.

Stir white sugar, corn syrup, and water together in a medium saucepan. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.

Sugar, Glucose Syrup, Modified Corn Starch, Tartaric Acid, Citric Acid, Sodium Citrate, Lactic Acid, Natural and Artificial Flavours, Colour.

As it turns out, pulling taffy aerates it, or incorporates many tiny air bubbles throughout the candy. This makes it lighter and chewier.

Sugar for pulling/blowing

Place sugar and water into a clean pot. Stir over low heat to dissolve sugar. Skim foam from the surface using a tea strainer or ladle (these are natural impurities that will cause the pulled sugar to be dull and streaky). Bring to a boil, then add corn syrup and cream of tartar mixture.

Candy pulling machine is an electromechanical instrument designed for pulling and aerating caramel mass during candy making process. This machine is integral in the general confectionery-manufacturing process, majorly for small-scale candy sweets production.

Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization. Adding a pinch of cream of tartar to your sugar syrup will help break down the sugar molecules and stop them from crystalizing early on.

Next is soft-crack stage, this happens between 270-290oF, sugar concentration is 95%, and forms solid, flexible threads. Hard-crack stage occurs between 300-310oF, sugar concentration is around 99%, and makes hard, brittle threads when dropped in water.

Most historians credit ancient Egyptians with the invention of candy. As far back as 1500 BC, Egyptians created candy from any sweet, local ingredient they could find. They would often combine honey, nuts, and fruits to make a delicious treat that they could share with their community.

Do you need a candy thermometer to make candy? ›

It is easiest to make candy by using a candy thermometer but you can also use the Cold Water Test. The Cold Water Test can also be used along with a thermometer for the most accurate results.

The first candy was used by the Ancient Egyptians for cult purposes. In ancient times, Egyptians, Arabs, and Chinese made candies with fruits and nuts that caramelized with honey. The two oldest candy types are licorice and ginger. The historical roots of licorice are found in the early years of man's appearance.

When any type of sugar touches the tongue, taste buds send a signal to the brain. Then the brain reacts in a way that we feel as pleasure. Scientists think the brain's reaction is a reward for eating the foods we need.

This process adds air into the existing candy. With aerating, the candy expands with air pockets which will add a crunchy texture.