Chocolate Taffy


¾ cup European Style or Dutch Process Cocoa
2 cups Sugar
2 Tbsp Corn starch
1 tsp. Salt
1 cup Corn syrup
2 tsp. Glycerin
¾ cup Water
2 Tbsp Butter

1- In a heavy bottom, 3-4 qt sauce pan, combine the cocoa, sugar, corn starch, and salt.

2- Add the corn syrup, glycerin, water, and butter, and stir until well combined over medium heat.

3- Cook at medium heat until mixture comes to a simmer, then drop the heat to medium-low.

4- Dip a pastry brush in warm water, and use it to wipe away anything that is stuck to the inside wall of the pan.

5- Continue to cook the mixture until it reaches 246- 250 degrees F. (The Firm Ball Stage).

6- Meanwhile, butter a sheet pan, and cover the bottom with a silicone baking matt.

7- When desired temperature is reached, pour the sugar onto the baking matt, and let cool for 10 minutes.

8- When taffy is cool enough to handle, stretch until the color turns to a dull brown and a sheen develops (approx. 15 minutes).

9- Next, cut the taffy into 4 or five manageable logs using scissors. Roll these logs out into long snakes, 1/2” in diameter, and clip into 1” long pieces.

10- Finally, wrap each piece in a 4” x 2” piece of wax paper for safe storage.