Tony Claxton's Recipes
Chocolate Taffy
(Tootsie Roll Clone)		    

When cooking remember to adjust the final temperature by about 1°F for each 500 feet of elevation. In other words, if you are at about 2000 feet only cook to 156°F. This is just an approximate guide. When you pull this taffy, either be sure that your hands are made of asbestos or wear some kind of glove (I use latex) to help protect your hands from the heat. The first time I made this (I had never made taffy before) I started pulling it and even though it didn't feel that hot, after about 3 or 4 minutes I noticed my hands hurting and I had raised blisters on three of my fingers and the bases of both thumbs. Remember to oil your hands or gloves a little to keep the candy from sticking.

                                   

Ingredients
1/2 t - Salt
2/3 C - Cocoa
2 C - Sugar
1 C - Corn Syrup
1/4 C - Water
1 t - Vinegar
1 1/2 T - Butter


Instructions
  • Grease 9x13 pan with a little vegetable oil
  • Put salt, cocoa and sugar in a medium sauce pan and combine with a whisk
  • Add corn syrup, water and vinegar
  • Cook over medium heat, stirring with a whisk until the mixture comes to a boil
  • Turn heat to low and cook to 260°F
  • Turn off heat, add butter and stir to combine
  • Pour into prepared pan and smooth
  • Allow to cool for 10 to 15 minutes
  • Fold candy and knead in pan for 2 minutes
  • Pull until color turns a lighter brown and the surface becomes matte
  • Cut into four pieces
  • Roll each piece into a snake about 1/2 inch thick or less and cut the snakes into about 3/4 inch pieces with scissors
  • Allow to cool completely
  • Either wrap each piece in waxed paper squares or dust with powdered sugar before storing


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