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Tootsie Roll Midgees

By Todd Wilbur


Score: 4.56. Votes: 25
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How would you react if your dentist suddenly whipped out a giant Tootsie Roll for you to bite down on so that he could make a mold of your teeth? Ask patients of a dentist in Philadelphia who does just that. This is just one of the many facts that you learn researching the history of the Tootsie Roll, which, by the way, was named after the inventor's five-year-old daughter. Leo Herschfield created the chewy chocolate candy in his small store in New York in 1896. In those days, the candy was hand rolled and delivered to customers by horse-drawn carriage. Over one hundred years later, more than forty-nine million Tootsie Rolls in a variety of sizes are produced each day from operations all over the world.

Even though this clone recipe duplicates the tiny bite-size versions of the candy, you're free to make yours any size you like. The technique here is a tweaking of the previous secret formula that was featured in Low-Fat Top Secret Recipes, and it includes several upgrades. I found that more cocoa, plus the addition of salt and butter to the mix improved the flavor. I also found that bringing your sweet bubbling mixture to the firm ball stage 250 degrees F (you do have a candy thermometer, right?), and then stretching and pulling the candy like taffy (fun!) as it cools, will give you a finished product more like the real deal.

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup butter (salted)
  • 1/4 cup cocoa
  • 1/4 cup sweetened condensed skim milk
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Do This
    • Restaurant/Brand
      Tootsie Roll
    • Instructions

      1. Combine all ingredients in a small saucepan and set it over medium/low heat.

      2. As the ingredients begin to warm, whisk well to combine. Add a candy thermometer to the pan and closely monitor the temperature. You want the candy to reach 250 degrees F (firm ball stage).

      3. As the candy is cooking, rub a light coating of butter on a baking sheet. If you have a silicon non-stick pad, that also works well. Lay the pad down onto a baking sheet and rub a coating of butter on it.

      4. When the candy reaches 250 degrees F, pour it onto the buttered surface. Allow it to cool for 7 to 10 minutes. As the candy cools enough to be handled, fold the edges over onto the center. Eventually you will be able to pick up the ball of candy, and, with buttered hands, twist and pull the candy for a good 10 minutes or until it begins to turn lighter in color. Let the candy rest for an hour or so, then pull and twist it again for 5 minutes. This process will work air into the candy so that it develops the consistency of the real thing.

      5. When the candy has become an even lighter shade of brown, divide it into three or four chunks and roll those into ropes that are about 1/2-inch thick. Cut into 1-inch pieces. Wrap these pieces in wax paper that has been cut into 2x3-inch rectangles, and twist the ends to seal.
       
      Makes 75 bite-size candies.

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Score: 4.56. Votes: 25
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Sherri
Oct 28, 2015, 22:00

This is a great recipe! My granddaughters will love making this! Thanks!

Mommyoftwo
Nov 18, 2014, 23:00

This is a great recipe! Most has to be done by adults but the kids loved watching us stretch and pull the tootsie mixture lol. As for the woman who would rather buy store bought; yes they are very cheap because they're not made from natural ingredients like this recipe. So go ahead ingest your chemicals made in a lab, while others enjoy real natural tootsies.

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