Monday, September 9, 2013

Home-made Tootsie Rolls

It's officially Fall here.. hot and breezy with high fire danger. This is very different from where I grew up when Fall meant a sharp change in the weather to cool and even cold. Fall back East was all about Football Games, new clothes and new teachers, and Halloween.

This Vintage Tootsie Roll Advertisement reminded me of those days, so for today's post I thought I'd post a recipe for Home-made Tootsie Rolls. I've tried several different recipes, and you might want to search the web for others. Paula Deen has one that has orange extract in it, but this recipe is my favorite. These are perfect for Halloween! You can wrap them individually in orange wrappers!

Notes:
This recipe makes 80 -100 tootsie rolls, but you can roll them out bigger and cut them longer. Remember the 5 cent Tootsie Roll?

As always the brand of chocolate will make a difference. You also might want to substitute 1/2 cup DARK cocoa powder for the unsweetened chocolate. In that case, sift with the dry milk.

Powdered milk, by the way, is not instant milk powder, it's dehydrated milk. Hope you can find it.

I also sift the flour. Not sure if it's necessary, but old habits die hard.

HOME-MADE TOOTSIE ROLLS
This recipe is adapted slightly from Elizabeth LaBau at About.com

Ingredients:
2 oz unsweetened chocolate, chopped
1/2 cup light corn syrup
2 tbsp softened butter
3/4 cup powdered milk (not instant.. see note above)
1 tsp Madagascar vanilla extract
2-3 cups powdered sugar (sifted)

Preparation:
1. Melt chocolate in large microwave-safe bowl or in a double boiler over simmering water.
2. Once chocolate is melted and smooth, stir in corn syrup and butter, stirring until butter is melted. Stir in powdered milk and vanilla extract.
3. Add cup of powdered sugar and stir until incorporated. Once that sugar is mixed in, add second cup of powdered sugar and stir to mix. Dough will be getting stiff and might be difficult to stir more powdered sugar into candy.
 4. Dust work surface with powdered sugar and knead the candy until smooth. If still very soft, knead in more powdered sugar until firm but not dry or crumbly. You might need up to 3 cups of powdered sugar total.
5. Once Tootsie Roll candy is smooth and firm but supple texture, break off palm-sized piece and roll into long, thin rope. Using sharp knife, cut it into small pieces and place on baking sheet. Repeat until you have formed all of Tootsie Roll dough into small pieces. Depending on size of rolls, you should get 80-100 pieces.
6. Refrigerate tray of Tootsie Rolls until they firm up, about 1 hour.

Store Tootsie Rolls in an airtight container in refrigerator for up to two weeks.
You can wrap them individually in waxed paper if they start to stick together because of condensation from refrigerator. Bring Tootsie Rolls to room temperature before serving.

2 comments:

~~louise~~ said...

Hi Janet!

That Ad is adorable. The Tootsie Roll recipe "ain't to shabby" either:)

Thanks for sharing...

P.S. If you get a minute, I shared some Jewish cookbooks on my blog you might find interesting.

yummychunklet said...

Cute idea!