Kentucky Cream Candy Recipes
KENTUCKY CREAM CANDY
Make and share this Kentucky Cream Candy recipe from Food.com.
Provided by Mom2 T
Categories Candy
Time 25m
Yield 30 pieces
Number Of Ingredients 3
Steps:
- Combine all ingredients.
- Cook over medium heat but do not stir after mixture starts to boil.
- Continue boiling until mixture reaches 265 degrees on a candy thermometer.
- Pour on marble slab or cool hard surface.
- As edges cool, push toward center once.
- When cool enough to handle, pull with buttered hands (Keep hands cool with damp cloth).
- Pull and fold over in a half twist.
- When pulling is completed, cut into pieces with scissors.
- Makes approximately 30 half twists.
- Recipe History: an old recipe for cream candy.
- Candy is not hard like taffy but has a softer and smoother consistency.
- This candy tends to melt in your mouth.
Nutrition Facts : Calories 104.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 27.4, Carbohydrate 20, Sugar 20
KENTUCKY COLONEL CANDY
The is an old Colonel Sanders' recipe called 'Colonel's Candy,' which used to be sold in the Kentucky Fried Chicken restaurants. Rumor has it that the Colonel's wife invented it. Many people don't remember - but before drive though's the Colonel used to be sit-down affairs that you would get dressed up for to go to after church on Sunday.
Provided by Metlantis
Categories Candy
Time 5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- On stove, soften butter and 1 pound of sugar, remove from heat and let cool to warm.
- Add whiskey, then second pound of sugar; nuts, and lemon juice.
- Blend until all are mixed. Roll into balls and let cool overnight to firm up.
- Melt chocolate and paraffin in top of double boiler; blend well. Remove from the heat and cool slightly. Dip candy in chocolate mixture.
- Set one waxed paper to harden.
- Store in an airtight container.
Nutrition Facts : Calories 801.6, Fat 38.5, SaturatedFat 17.1, Cholesterol 48.8, Sodium 317.2, Carbohydrate 110, Fiber 3.6, Sugar 101, Protein 5.8
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- Combine sugar, salt and boiling water in a large pan. Bring to a boil over high heat. Cover the pan with a lid and let mixture cook for exactly 5 minutes.
- Remove lid and reduce heat to medium. Add a candy thermometer to the side of the pan. Slowly add the cream, a little bit at a time, making sure that the mixture does not stop bubbling. DO NOT stir. Cook until candy reaches 260 degrees on a candy thermometer or forms a hard ball when tested in cold water
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- When cool enough to handle, cut the candy in half, (if two people are pulling it). Using your fingertips, pull the candy for at least 3-4 minutes until it’s no longer shiny and sticky and has started to look satiny and lighter in color. Pull the candy into long twisted ropes and place on the marble slab. Using scissors, immediately cut the candy into pieces about 1 1/2″ long. Make sure the candy pieces are not touching since they are still sticky at this point. The candy will now be a consistency of taffy. It’s delicious but try not to eat it.
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