Soft And Chewy Chocolate Candies Recipe

How to make it

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• 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.