Peter Greweling

Chocolate Taffy

Preparation info
  • Yield:

    300 Pieces

    • Difficulty

      Easy

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Glucose syrup 830 <

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 con