Chocolate Taffy

Preparation info

  • Difficulty

    Easy

  • Yield:

    300 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Glucose syrup 830 g 29 oz 41%
Sugar 500 g 18 oz 25%
Water 170 g 6 oz 8%
Sweetened condensed milk 170 g 6 oz 8%
Salt 15 g 0.5 oz 1%
Chocolate liquor 330 g 12 oz 17%
Batch Size 2015 g 71.5 oz 100%

Method

  1. Combine the glucose syrup, sugar, water, and sweetened condensed milk in a heavy saucepan.
  2. Cook to 116°C/240°F while stirring constantly.
  3. Remove from the heat, add the salt, and stir to dissolve. Add the chocolate liquor and stir to incorporate.
  4. Pour the mixture onto an oiled marble slab. Turn occasionally as the batch cools to a plastic consistency. Pull generously to aerate.
  5. Pull into a rope 1 cm/½ in in diameter. Cut the rope into 25-mm/1-in pieces.
  6. Wrap immediately to maintain shape and to protect from humidity.