Creamy Cocoa Taffy

1-1/4 C. sugar...................................2 t. white vinegar

3/4 C. light corn syrup.......................1/4 C. evaporated milk

1/3 C. cocoa.....................................1 T. butter

1/8 t. salt

Butter a 9" square pan; set aside. In a heavy 2 quart saucepan, stir together sugar, corn syrup, salt & vinegar.

Cook over medium heat, stirring constantly, until mixture boils. Add evaporated milk & butter. Continue cooking, stirring occasionally. Place a candy thermometer into the saucepan (bulb of thermometer must not rest on bottom of pan), and heat to 248°, stirring occasionally. This is firm ball stage, when syrup dropped into very cold water forms a firm ball which does not flatten when removed from water.

Pour mixture into prepared pan. Cool until lukewarm & comfortable to handle. Butter hands. Immediately stretch taffy, folding & pulling until light in color & hard to pull. The longer the taffy is pulled, the softer it will be to eat.

Place taffy on table; pull into 1/2" wide strips (twist 2 strips together, if desired). Cut into 1" wide pieces with buttered scissors. Wrap individually. Store in a covered container. Yield: about 72 pieces, or 1-1/4 pounds.

Return to:
Past Recipes
Recipes
Sweet Dreams Homepage