Homemade Chocolate Tootsie Rolls
Tootsie Rolls seem to be on everyone's top 10 list of childhood treats. I toted two lunchboxes packed with bite-size Tootsie Rolls to Brownie[ camp; they came in handy as friend magnets, bribes and peace offerings, as well as snacks. Later on, I found that you never forget that chewy texture or the chocolatey, surprisingly orange-tinged flavor. So imagine my surprise when I learned that the basic formula is so simple: melted chocolate mixed with corn syrup. Pastry chefs have long used this combination, which takes on a plasticine-like texture, as a kind of moldable chocolate. It lasts almost forever and is incredibly easy to shape into roses, roll into sheets, form into a child's initials -- whatever you can think of. These make a glamorous presentation when wrapped in gold or silver foil paper and served on a silver platter.]
- Total Time:
- 25 min
- 15 min
- 10 min
- 75 pieces
- 12 ounces semisweet chocolate, chopped
- 1/2 cup light corn syrup
- 3/4 teaspoon warm water
- 1 1/2 teaspoons orange extract
- About 75 squares of colored foil or cellophane, for wrapping, optional
Line a 13 by 17-inch cookie sheet with sides with plastic wrap.
Melt the chocolate. Add the remaining ingredients, stir well, and scrape into the prepared pan. The mixture should be about 1 inch thick in the pan; it will not fill the pan entirely. Cover and let set overnight at room temperature; the mixture will be stiff but still flexible.
Turn the candy out onto a work surface and peel off the plastic wrap. Cut into 3/4-inch wide strips, then use your hands to "scrunch" each strip into a log. Roll the logs thin between your hands (or on the work surface) until they are about 1/2-inch in diameter. Cut into 1-inch long sections. Set aside to firm up a bit before wrapping or serving (the mixture warms up and softens as you handle it).
Roll each candy up in a square of colored foil or cellophane, twisting the ends to secure. You can also form the modeling chocolate into leaves, roses, ropes for initials or animals.
Recipe courtesy of Gale Gand