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Kentucky Cream Candy

  • Makes about 30 half twists

Submitted by Laken Moffitt


  • 3 cups sugar
  • 1 cup water
  • 1 stick butter or margarine


Combine all ingredients. Cook over medium heat but do not stir after mixture starts to boil. Continue boiling until mixture reaches 265° 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.

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.

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