Soft And Chewy Chocolate CandiesFrom jo_jo_ba 3 years ago
- 17 oz bittersweet chocolate, chopped shopping list
- 1/4 cup sugar shopping list
- 2 tbsp brown sugar shopping list
- 1 tbsp water shopping list
- 1/2 cup golden corn syrup shopping list
- 1 tsp coarse sea salt (or kosher salt) shopping list
- shortening or coconut oil, for greasing the silpat, bench scraper, knife and your hands shopping list
This candy gets over EVERYTHING - keep a tub of shortening or small bowl of oil handy for this one!
How to make it
- Place the chocolate in a bowl and set aside.
- In a saucepan combine the sugars, water and corn syrup.
- Bring to a boil, uncovered, and cook 2 minutes.
- Pour sugar mixture over the chocolate, covering all the bits. Let stand 3 minutes.
- With a sturdy, silicone spatula, start stirring until the chocolate begins to come together into a smooth, shiny mass.
- Add the salt and stir in. Continue stirring for 5 minutes.
- Scrape mixture onto a silicone mat, lifting the edges to keep the mixture on the mat if it threatens to ooze off. See Photo
- Once the mixture stays put, let it sit for 10 minutes.
- Grease a bench scraper and the exposed portions of the silpat and begin folding the chocolate mixture over itself.
- Continue folding the mixture until it stiffens significantly enough to begin kneading with your hands, about 20 minutes. See Photo
- Knead by (well greased) hand until it is very difficult to manage, about 5 minutes longer.
- Scrape off the silpat and wrap well in cling wrap.
- Let sit at room temperature for 24 hours. At this point, if you don't want to wrap them right away, you can refrigerate this up to 3 months in the plastic wrap.
- When ready to wrap, use a knife or the bench scraper to cut off a piece of the chocolate "dough" and place it on an ungreased, clean surface.
- Roll it back and forth (like when you were making snakes from Play-Doh as a kid) and as it becomes pliable from the heat of your hands, gradually roll it into a long rope about 1/2 - 3/4 of an inch thick. See Photo
- Cut 1" pieces of candy and wrap in squares of wax paper (or "Twisting Paper", available http://www.candylandcrafts.com/twistingwaxpaper.htm) See Photo
- Stores up to 1 month in an airtight container at room temperature, or 6 months in an airtight container in the fridge.