Chocolate Taffy

Name: Chocolate Taffy
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 60
Cuisine: Global
Ingredients: 2 Tbsps butter, plus additional for greasing pan and hands; 237 milliliters light corn syrup; 158 milliliters Dutch process cocoa powder; 1 teaspoons salt; 473 milliliters sugar; 59 milliliters water; 1 teaspoon white vinegar

You can never have too many hor d'oeuvre recipes, so give Chocolate Taffy a try. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 47 calories. This recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 60. Head to the store and pick up butter, corn syrup, water, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 1 hour.

Instructions

In heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined.

Ingredients you will need

Cocoa Powder

Sugar

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Corn Syrup

Vinegar

Candy

Cocoa Powder

Sugar

Water

Equipment you will use

Candy Thermometer

Frying Pan

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.

Ingredients you will need

Butter

Taffy

Equipment you will use

Baking Sheet

Frying Pan

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.

Ingredients you will need

Butter

Taffy

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.

Ingredients you will need

Candy

Roll