Creamy Cocoa Taffy recipe
This recipe is from an older recipe booklet, Hershey's
Chocolate Recipe Collection, Hershey Foods Corporation,
1989.
CREAMY COCOA TAFFY
1-1/4 cups sugar
3/4 cup light corn syrup
1/3 cup Hershey's Cocoa
1/8 teaspoon salt
2 teaspoons white vinegar
1/4 cup evaporated milk
1 tablespoon butter
Butter 9-inch square pan; set aside. In heavy 2-quart
saucepan stir together sugar, corn syrup, cocoa, salt and
vinegar. Cook over medium heat, stirring constantly,
until mixture boils; add evaporated milk and butter.
Continue cooking, stirring occasionally, to 248°F.
(firm-ball stage) or until syrup, when dropped into very
cold water, forms a firm ball that does not flatten when
removed from water. Pour mixture into prepared pan.
Cool until lukewarm and comfortable to handle. Butter
hands; immediately stretch taffy, folding and pulling until
light in color and hard to pull. Place taffy on table;
pull into 1/2-inch-wide strips (twist two strips together,
if desired). Cut into 1-inch pieces with buttered
scissors. Wrap individually.
Makes about 1-1/4 pounds candy.
Ref: 003771
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