Pulled Candy


  • 8 oz. demerara sugar
  • 6 oz. golden syrup
  • 4 oz. butter
  • 3 tablespoons warm water
  • 1 level dessertspoon glucose


Put all the ingredients together in a strong saucepan, stir over gentle heat until the sugar has dissolved. Boil to 265°F., or until a little of the mixture dropped into cold water forms a fairly hard ball. Pour the mixture into a buttered dish. When it is cold enough to handle, dust your hands with caster sugar and flour mixed, and form the candy into a ball, then ‘tease’ it (pull out long strands and knead them in again). When it becomes pale in colour, pull into long sticks, twist them into walking-stick shapes, or cut into pieces with floured scissors and wrap in waxed paper.


Old-fashioned cottage candy was made with two parts of treacle to one part of water and ‘teased’ in the same way. It was made into long sticks, these were dusted with icing sugar, then stood in a jam jar for the children to help themselves.