Creme Candy
Indulge in the nostalgic sweetness of homemade Creme Candy—a melt-in-your-mouth treat perfect for any occasion. Featuring a luscious blend of granulated sugar, heavy cream, and butter, this traditional candy recipe achieves its signature smooth texture with the help of a candy thermometer and a bit of hands-on kneading magic. Lightly dusted with powdered sugar for a soft, non-sticky finish, these bite-sized pieces of creamy perfection boast a warm vanilla flavor that’s simply irresistible. Ready in under an hour and yielding 24 servings, Creme Candy makes an excellent gift, party favor, or satisfying snack to enjoy with a cup of tea. With just a few simple ingredients and some baking sheet preparation, you’ll have a batch of heavenly sweets to savor and share. Perfect for candy lovers and DIY kitchen enthusiasts, this recipe truly delivers handcrafted joy!
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Heavy cream
- 0.5 cup Light corn syrup
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
- 0.25 cup Powdered sugar (for dusting and handling)
Instructions
Prepare a baking sheet by lining it with parchment paper and lightly dusting it with powdered sugar. Set aside.
In a heavy-bottomed saucepan, combine the granulated sugar, heavy cream, light corn syrup, unsalted butter, and salt.
Place the saucepan over medium heat and stir constantly until the sugar is completely dissolved and the mixture is smooth.
Attach a candy thermometer to the saucepan, ensuring the tip is submerged but not touching the bottom. Continue cooking, stirring occasionally, until the mixture reaches 238°F (114°C), which is the soft-ball stage.
Remove the saucepan from the heat and immediately stir in the vanilla extract.
Carefully pour the hot mixture onto the prepared baking sheet. Allow it to cool until it is warm to the touch, about 15-20 minutes.
Lightly dust your hands with powdered sugar to prevent sticking. Begin kneading the candy by folding it back and forth over itself on the parchment paper until it becomes smooth and opaque, about 5-7 minutes. If it becomes difficult to handle, let it rest for 1-2 minutes before continuing.
Shape the candy into a long log and cut it into bite-sized pieces using a sharp knife or kitchen scissors.
Toss the pieces lightly in powdered sugar to prevent them from sticking together.
Store the creme candy in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 21.9 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 0 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
