The Candy Cook Book

Alice Bradley's candy course from the Boston Cooking School world — sugar science first, then every candy worth making.

Pulled Candies

3 pages in this part of The Candy Cook Book.

Pulled Candies

CANDIES that are to be pulled need to be boiled to 254 degrees F. or up to 260 degrees F. When removed from the fire they should be of the…

Pulled Candies: Molasses

Molasses Candy 3 tablespoons butter 2 cups Porto Rico molasses 2/3 cup sugar 1 tablespoon vinegar Melt butter in saucepan or iron kettle…

Pulled Candies: Taffy

Taffy 1 cup sugar 2/3 cup corn syrup 1 1/2 tablespoons butter 1/3 cup water Melt butter in saucepan, add sugar, corn syrup, and water, stir…

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