Tootsie Roll Bites Recipes

Steps:

• Line a 9-in. square pan with foil. Grease the foil with 1 teaspoon butter; set aside. In a heavy saucepan, melt the Tootsie Rolls, peanut butter and remaining butter over low heat, stirring constantly. Gradually stir in the confectioners' sugar, milk and vanilla (mixture will be very thick). Fold in pecans., Spread into prepared pan. Using a sharp knife, score the surface into 1-in. squares. Press a M&M's candy into the center of each square. Cool. Using foil, remove fudge from pan; cut into squares. Store in an airtight container.

Steps:

• 1. Melt the chocolate in a large microwave-safe bowl or in a double boiler over simmering water. Once the chocolate is melted and smooth, stir in the corn syrup and the butter, stirring until the butter is melted. Stir in the powdered MILK and the vanilla.
• 2. Add one cup of the powdered sugar and stir until it is incorporated. Once that sugar is mixed in, add a second cup of powdered sugar and stir to mix. At this point the dough will start getting stiff and it might be difficult to stir more powdered sugar into the candy.
• 3. Dust a flat surface with powdered sugar, and knead the candy until it is smooth. If it is still very soft, knead in more powdered sugar until it is firm but not dry and crumbly. Your might need up to 3 cups of powdered sugar total.
• 4. Once the tootsie roll candy is smooth and has a firm but supple texture, break off a palm-sized piece and roll it into a long, thin rope. Using a sharp knife, cut it into small pieces and place them on a baking sheet. Repeat until all dough is used up.
• 5. Refrigerate on tray until they firm up about 1 hour. Store in airtight container in the refrigerator for 2 weeks-best to wrap each piece in plastic wrap so they don't stick together from condensation from the refrigerator. Bring to room temp before serving.

Steps:

• Mix all ingredients together.
• Knead like you would for bread.
• Roll into rope shapes and cut into desired lengths.
• Wrap with plastic wrap to keep.

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.

Steps:

• Mix all ingredients together. Knead like you would for bread. Roll into rope shapes and cut into desired lengths.