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Granny’s Pull Candy

April 30, 2017

Granny’s Pull Candy

2 cups Honey
1 cup Sugar
1 cup Cream

Combine all ingredients in heavy sauce pan and cook slowly until it reaches the hard ball stage 275 degrees F. on the candy thermometer or forms a hard ball when a few drops are dropped into cold water. This may take about 20 minutes. Pour onto a buttered platter.

When cool enough to handle, butter hands and pull until a golden color.

Cut into small pieces.




3 cups sugar
1 cup boiling water
¼ tsp cream of tartar
3 Tbsp cider vinegar
1 tsp vanilla


Butter a cookie sheet; set aside.


In a large heavy sauce pan mix sugar and boiling water; add cream of tartar and vinegar.   Dissolve sugar mixture over medium high heat then stop stirring; heat until temperature reaches hard ball stage on candy thermometer, 275 degrees F.


Remove from heat, stir in vanilla and pour into prepared cookie sheet.   Cool for about 30 minutes or cool enough to handle.   With buttered hands remove small portions from cookie sheet and pull until candy turns white.   Work into ropes and cut into small pieces with scissors.   Enjoy now or wrap in wax paper for later.




1 cup sorghum molasses

3/4 cup sugar

1 1/2 tablespoons butter

Stir over low heat to melt sugar.   Increase heat and cook to form hard ball in

cold water,  275 degrees F.  Pour in buttered pan and cool until firm and cool enough to

handle. With well greased hands, pull taffy until light in color.   Let cool and

break apart. Lightly coat with powdered sugar.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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