Grown Up Dark Chocolate Tootsie Rolls Recipes
GROWN-UP DARK CHOCOLATE TOOTSIE ROLLS
Delicious quick, no-bake tootsie rolls would make a healthy addition. No corn syrup or dry milk powder needed for these grown-up dark chocolate candy. Homemade tootsie rolls without all the JUNK!!
Provided by purelytwins
Time 5m
Number Of Ingredients 6
Steps:
- Gather ingredients and grab blender.
- Place all ingredients into the blender.
- Blend until smooth.
- Batter will be a little sticky and oily.
- Press tootsie roll batter onto a non-stick surface.
- Start to press into a square/rectangle shape.
- Cut into desired shapes.
- Store in refrigerator.
HOMEMADE CHOCOLATE TOOTSIE ROLLS
Tootsie Rolls seem to be on everyone's top 10 list of childhood treats. I toted two lunchboxes packed with bite-size Tootsie Rolls to Brownie camp; they came in handy as friend magnets, bribes and peace offerings, as well as snacks. Later on, I found that you never forget that chewy texture or the chocolatey, surprisingly orange-tinged flavor. So imagine my surprise when I learned that the basic formula is so simple: melted chocolate mixed with corn syrup. Pastry chefs have long used this combination, which takes on a plasticine-like texture, as a kind of moldable chocolate. It lasts almost forever and is incredibly easy to shape into roses, roll into sheets, form into a child's initials -- whatever you can think of. These make a glamorous presentation when wrapped in gold or silver foil paper and served on a silver platter.
Provided by Food Network
Categories dessert
Time 25m
Yield 75 pieces
Number Of Ingredients 4
Steps:
- Line a 13 by 17-inch cookie sheet with sides with plastic wrap.
- Melt the chocolate. Add the remaining ingredients, stir well, and scrape into the prepared pan. The mixture should be about 1 inch thick in the pan; it will not fill the pan entirely. Cover and let set overnight at room temperature; the mixture will be stiff but still flexible.
- Turn the candy out onto a work surface and peel off the plastic wrap. Cut into 3/4-inch wide strips, then use your hands to "scrunch" each strip into a log. Roll the logs thin between your hands (or on the work surface) until they are about 1/2-inch in diameter. Cut into 1-inch long sections. Set aside to firm up a bit before wrapping or serving (the mixture warms up and softens as you handle it).
- Roll each candy up in a square of colored foil or cellophane, twisting the ends to secure. You can also form the modeling chocolate into leaves, roses, ropes for initials or animals.
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