Chocolate Taffy Recipe | Alton Brown
Difficulty Level: Intermediate
Yield: Approximately 60 pieces
Nutritional Information Per Serving (1 of 8 servings): Calories 350, Total Fat 3 g, Saturated Fat 2 g, Carbohydrates 87 g, Dietary Fiber 3 g, Sugar 83 g, Protein 1 g, Cholesterol 6 mg, Sodium 174 mg
Total Time: 1 hour
Preparation Time: 25 minutes | Rest Time: 10 minutes | Cooking Time: 25 minutes
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Ingredients
- 2 cups granulated sugar
- 2/3 cup Dutch process cocoa powder
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 1/4 cup plus 1 tablespoon water
- 1 teaspoon white vinegar
- 1 1/2 tablespoons butter, plus extra for greasing the pan and hands
Instructions
- In a heavy medium saucepan, mix together sugar, cocoa powder, and salt until fully combined. Add corn syrup, water, and vinegar to the pan and place it over medium heat. Stir until the sugar dissolves, then increase heat to high and let it come to a boil. Reduce heat to low, attach a candy thermometer to the side of the pan, and cook until the mixture reaches 260F. Remove from heat, stir in the butter. Grease the edges of a sheet pan with butter, line it with a silicone baking mat, and pour the taffy mixture onto it. Let cool until it can be handled comfortably.
- When the taffy is cool enough to handle, put on vinyl gloves greased with butter, and fold the taffy in thirds on the silicone mat. Lift the taffy and begin to pull it, folding it back over itself repeatedly while twisting. The taffy is ready once it lightens in color, develops a glossy sheen, and becomes too stiff to pull further. Shape into a log, cut into quarters, roll each quarter into a 1-inch thick log, and slice into 1-inch pieces. Keep the pieces separated to avoid sticking. Wrap each piece in waxed paper and store in an airtight container for 3 to 5 days.
