Recipe: Better-Than-Tootsie Taffy (using cocoa powder)

BETTER-THAN-TOOTSIE TAFFY

"Taffy is so much fun to make alone or with a partner. You'll have a great time pulling and stretching, but the trick is to begin pulling taffy as soon as it is cool enough to handle and continue until it reaches room temperature. It's not hard to make but involves boiling hot sugar so be sure to have a heatproof surface to work on and clean latex gloves to help protect your hands. A bag of wrapped taffies makes a wonderful gift."

2 tablespoons unsalted butter, plus additional for greasing
1/3 cup good-quality Dutch-process unsweetened cocoa powder
3/4 cup water
1 1/2 cups sugar
1 cup light corn syrup
1 teaspoon white vinegar
1 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar for dusting

Line a heavy baking sheet (with sides, not a cookie sheet) with a heat- proof silicone mat, or grease generously with butter. Lay the sheet on heatproof surface.

In a medium bowl, whisk together the cocoa powder and water until mixture thickens, then pour through a mesh strainer into a heavy 4- to 6-quart pot. Add the sugar, corn syrup, butter, vinegar, baking soda, and salt and whisk to combine. The mixture should not fill more than half pot as it will boil and rise during cooking. Boil over moderate heat, stirring occasionally during the first 5 to 10 minutes (when mixture is foamy), then do not stir (mixture will bubble vigorously, but settle in the pot). Continue cooking until an instant-read thermometer registers 250 degrees F (about 15 to 20 minutes), stir in 2 tablespoons of butter until combined, and carefully pour into the prepared pan without scraping the pot. Remove from the heat.

Using a lightly buttered metal pastry scraper or a wooden spoon, begin to fold the cooler edges of taffy onto the center. (The taffy will become firmer on the edges after a few minutes, but the heat will be concentrated in the center.) Taffy will be very soft initially and seem like a thick liquid. Avoid scraping the bottom of the pan.

When the taffy is still hot but cool enough to handle, butter your gloved palms generously and gather the taffy mass In your hands (you may need to use the scraper to help you). Begin to pull taffy in an even thickness by stretching the mass about 1 foot apart in both hands. (Taffy may seem very soft and sticky.) Bring both ends of taffy back to each other to form a loop and pull, stretching your arms slightly. Twist the end If you like and bring it back to the top. Taffy may feel very soft at first, but it will begin to get harder to pull. Continue pulling until the taffy is lighter in color and has a satin-matte sheen (it will look somewhat like rope) but remains soft and pliable, about 10 minutes (temperature and humidity may vary and can take longer).

When it cools to room temperature, transfer to a clean cutting board and divide into quarters using large heavy shears or a heavy knife. Dust lightly with sifted confectioners' sugar. Roll or stretch the taffy into a log about 3/4 inch wide, and cut into 3/4-inch-long pieces. If knife or scissors become sticky, grease blades with butter. Wrap each piece of taffy in waxed paper and store in an airtight container The taffies will stay fresh for 1 week in a container.

Maeks about 5 dozen candies (1 pound)
Source: Chocolate Bar: Recipes and Entertaining Ideas for Living the Sweet Life by Matt Lewis