Chocolate Taffy Recipes

Steps:

• In a large saucepan, place all the ingredients except extracts, and gently stir them to combine. Place a candy thermometer on the side of the pan and bring to a boil, stirring only to prevent burning. Cook to hardball stage (265 to 270 degrees), remove from the heat, stir in the extracts, and pour onto a silpat-lined sheet pan or buttered sheet pan. Let it cool enough to handle then start rolling it into a log and stretching or pulling the taffy to work air in and make it white and opaque. Keep pulling and twisting until it hardens. Form long ropes of taffy, then cut them into pieces.
• Some tips when making taffy: Oil the top 1-inch of the saucepan's wall to keep the sugar from boiling over. Always use a pan bigger than you think you need to prevent boiling over. Always use a burner as big or bigger than your pan's bottom. Never scrape the bottom of the pan at the end, just pour out the syrup. Wash down the sides of the pan with a clean wet pastry brush to avoid crystallization.

Steps:

• Line a baking sheet with a piece of parchment paper.
• Place taffy candy pieces onto a microwave-safe plate, and heat in microwave oven until warm and soft, 5 to 10 seconds. Check after 5 seconds to prevent candy from becoming too hot.
• Place a warmed taffy piece onto a flat work surface and pat out to form a 1 1/2-inch circle.
• Cut the circle into quarters.
• Place an almond onto each quarter-circle, and enclose the almond in the taffy. Repeat for remaining taffy and almonds. Let the taffy-covered almonds cool.
• Place chocolate chips into a small microwave-safe bowl, and heat chips in microwave oven until shiny and beginning to melt, about 10 seconds. Stir, then repeat microwaving and stirring in 5-second intervals until the chocolate is warm and smooth.
• Dip each taffy-wrapped almond in chocolate, place onto the parchment paper, and allow to set until the chocolate is hardened, about 20 minutes.

Steps:

• In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
• Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.

Steps:

• Line a heavy baking sheet, not a cookie sheet it should have sides, with a heat proof silicone mat or grease generously with butter. Lay the sheet on a heatproof surface.
• In a medium bowl, whisk together the cocoa powder and water until the mixture thickens, then pour through a mesh strainer into a heavy 6 quart non stick pot. Add the sugar, corn syrup, butter, vinegar, baking soda, and salt and whisk to combine. The mixture should not fill more than half the pot as it will boil and rise during cooking. Boil over moderate heat, stirring occasionally during the first 5 to 10 minutes (when mixture is foamy), then do not stir (mixture will bubble vigorously, but settle in the pot). Continue cooking until an instant read thermometer registers 250 degrees (about 15 to 20 minutes), stir in 2 tablespoons of butter until combined, and carefully pour into prepared pan without scraping the pot.
• Using a lightly buttered metal pastry scraper or wooden spoon, begin to fold the cooler edges of taffy onto the center (The taffy will become firmer on the edges after a few minutes, but the heat will be concentrated in the center). Taffy will be very soft initially and seem like a thick liquid. Avoid scraping the bottom of the pan.
• When taffy is still hot but cool enough to handle, butter your gloved palms generously and gather taffy mass in your hands (you may need to use the scraper to help you). Begin to "pull" taffy in an even thickness by stretching the mass about 1 foot apart in both hands. (taffy may seem very soft and sticky). Bring both ends of taffy back to each other to form a loop and pull, stretching your arms slightly. Twist the end if you like and bring it back to the top. Taffy may feel very soft at first, but it will begin to get harder to pull. Continue pulling until the taffy is lighter in color and has a satin-matte sheen (it will look somewhat like rope) but remains soft and pliable, about 10 minutes (temperatures and humidity may vary and take longer).
• When it cools to room temperature, transfer to a clean cutting board and divide into quarters using a heavy knife. Dust lightly with confectioners sugar, roll or stretch the taffy into a log about 3/4 inch wide, and cut into 3/4 inch long pieces. If knife becomes sticky grease knife with butter. Wrap each piece of taffy in waxed paper and store in air tight container. Taffy will stay fresh for 1 week in a container.

Steps:

• Melt chocolate and butter in top of double boiler.
• Mix rest of ingredients, except extract, in large heavy bottomed pot and cook over high heat, stirring constantly, until sugar is dissolved.
• Lower heat and continue cooking without stirring to 262º (hard-ball stage).
• Remove from heat, add chocolate and butter, stirring only enough to blend.
• Pour into a shallow greased pan. Put flavoring in center of the mass and work carefully into the mixture. When cool enough to handle, remove from pan, divide into pieces, and pull until somewhat lighter in color.
• When cold, cut into bite-sized pieces.
• Wrap in waxed paper or candy wrappers.