Photo: Chocolate Taffy Recipe
Ingredients
- 2 cups sugar
- 2/3 cup Dutch process cocoa powder
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 1/4 cup plus 1 tablespoon water
- 1 teaspoon white vinegar
- 1 1/2 tablespoons butter, plus additional for greasing pan and hands
Directions
In heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil. Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir. Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it.
Once you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.
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By KoryGL
Fargo, ND
on November 19, 2012
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The taste is great! I thought the texture was a bit more "nibsish" than "tootsie". The next time I make these I'm going to aim more to the "soft ball" stage than hard ball. I think that would make for a softer chewier taffy.
By audrie427_12420472
west palm beach, 48
on October 27, 2012
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As I have an electric cook top, my advice is to use two burners, one for high till it boils and then quickly switch it to a low heat burner with the candy thermometer. Otherwise it cooks too quickly and does not harden. I loved it. I used a new product called nonstick baking paper, much cheaper than the silicone and it worked perfectly! Very happy with the taffy. I wrapped as directed and hopefully it won't stick! Good recipe. The tough part is waiting till it is cool enough to lift from the paper! Alton, this is a great recipe, will definately pull out my fillings!!!
By lrldc
on November 07, 2010
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I think there is a big difference between gas ranges and electric when it comes to candy making. I learned to make candy when I was a child and have done it every year. Move out on my own with an electric stove top and never could get the recipe to work. It wouldn't rise to the temperature with out cooking to fast and getting gritty. After several failed attempts on different stoves I went back over to Mom's who had a different gas stove than before and it worked perfectly. Couldn't be the altitude because we live within a few miles of each other. Has anyone else haad this happen or am I imagining things?
Read all 25 reviews