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Chocolate Taffy

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

1

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

2

until thoroughly combined. Add corn syrup, water, and vinegar to pan and

3

place over medium heat. Stir until sugar and cocoa dissolve, raise heat

4

to high and bring to a boil. Turn heat down to low, clip candy

5

thermometer to side of pan and cook until mixture reaches 260 degrees F.

6

Remove pan from heat, add the butter and stir. Butter edges of sheet

7

pan, line with silicone baking sheet and pour on taffy. Allow to cool

8

until you are able to handle it.

9

Once you are able to handle the taffy, don vinyl gloves, butter them,

10

and begin to fold taffy in thirds using the silicone mat. Pick up taffy

11

and begin to pull folding the taffy back on itself repeatedly twisting

12

as you go. Taffy is done when it lightens in color, takes on a sheen,

13

and becomes too hard to pull. Roll into log, cut into fourths, roll each

14

fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure

15

to keep pieces separated or they will stick to each other. Wrap

16

individual pieces of candy in waxed paper. Store in airtight container 3

17

to 5 days.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (28.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2513.73

Calories From Fat (0%)

6.11

% Daily Value

Total Fat 0.68g

1%

Saturated Fat 0g

0%

Cholesterol 0mg

0%

Sodium 1379.99mg

57%

Potassium 17.24mg

<1%

Total Carbohydrates 662.07g

221%

Fiber 0g

0%

Sugar 660.99g

 

Protein 0g

0%