Chocolate Taffy

By Alton Brown - 2007 Fabulous Food Show

Introduction:

A sweet treat for all ages!

Ingredients:

16 ounces sugar, approximately 2 cups

2 1/2 ounces Dutch process cocoa powder, approximately 2/3 cups

1/2 teaspoon kosher salt

1 cup light corn syrup

1/4 cup plus 1 tablespoon water

1 teaspoon white vinegar

1 1/2 tablespoons butter, plus additional for greasing pan and hands

Instructions:

Butter a half sheet pan, line with a silicone baking sheet and butter it as well. Set aside.

In a 4-quart saucepan, combine the sugar, cocoa powder, and salt. Whisk until thoroughly combined. Add the corn syrup, water, and vinegar to the pan and place over high heat. Stir, with a wooden spoon or heatproof spatula, until the sugar and cocoa are well combined. Clip a candy thermometer to the side of the pan and cook until the mixture reaches 250 degrees.

Remove the pan from the heat, add the 1 1/2 tablespoons of butter and stir. Carefully pour the mixture into the prepared pan and set aside for 10 minutes. Using the silicone as a holding device, fold the taffy back on itself over and over until it is cool enough to hold in your hands.

Once you are able to handle the taffy, don vinyl gloves, butter them, and pick up the taffy and begin to pull, folding the taffy back on itself repeatedly twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes hard to pull, 5-10 minutes. Divide taffy into fourths. Roll each fourth into a 1-inch wide log, and cut into 1/2-inch pieces. Make sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.