Tootsie Rolls 1 | |||||||||||||
1 cup honey | ½ cup baking cocoa | ||||||||||||
1 cup dry milk powder | 1 tsp vanilla | ||||||||||||
Cook the honey until it reaches a temperature between 250° F–255° F. You will need to use a candy thermometer to test the temperature. If you get it too hot, the candy will not be chewy. It will be hard. Once the honey reaches the right temperature, remove it from the heat. Mix the dry milk powder and the baking cocoa together. Add this mixture to the hot honey along with the vanilla. Stir until well combined. Pour out onto a greased surface and allow to cool for about 15 minutes or until it is cool enough to handle. Knead just a bit. Roll into long, thin snakes and then cut into individual size candies. Wrap in pieces of waxed paper. Makes about 50 small chews.
|
Wednesday, February 2, 2011
Tootsie Rolls
My kids joke with me and tell me my kitchen is my laboratory. Today, I decided to experiment once again. I found two fun recipes for making tootsie rolls. They were different enough that I thought it was worth an experiment.
Labels:
egg-free,
gluten free,
storable snack
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment