Homemade Tootsie Roll Chocolates
Votes: 4
You'll never forget this chewy, chewy texture and the amazing orange-chocolate hue. The candy's ingredients are surprisingly simple: melted chocolate mixed with corn syrup. Confectioners have long used this combination, which makes the candies moldable. They don't melt for long, and you can easily shape roses or a child's name from this chocolate mass—it's all up to your imagination. Chocolate toffee can be presented glamorously, wrapped in gold or silver foil and served on a silver platter.
Time: 25 min.
Complexity: easily
Quantity: 75 pcs.
Complexity: easily
Quantity: 75 pcs.
Make popular American chocolate Tootsie Rolls at home.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g dark chocolate, chopped
- 1/2 cup corn syrup
- 3/4 teaspoon warm water
- 1.5 tsp orange extract
- Special equipment: about 75 squares of colored foil or cellophane, for packaging, optional
We recommend
Recipes with similar ingredients: dark chocolate, syrup
Cooking the dish according to the recipe:
- Line the bottom and sides of a 33 x 43 cm rectangular baking dish with cling film.
- Melt the chocolateAdd the remaining ingredients, mix well, and pour into the prepared pan. Cover and let sit overnight at room temperature; the mixture will become firm but still pliable.
- Turn the candy mixture out onto a work surface and remove the foil. Cut into 2-cm-wide strips, then roll each strip into a roll using your hands. Roll the rolls until they are about 1.5 cm in diameter. Cut each roll into 2.5 cm sections. Let the candies sit at room temperature until firm before wrapping them in foil (the mixture will warm and soften as you handle it).
- Wrap each candy in colored foil or cellophane, twisting the ends. You can form leaves, roses, strings for initials, or animals from the chocolate-iris mixture.
Author of the recipe - Gail Gand (USA) is the pastry chef and co-owner of the Chicago restaurant TRU.
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