Chocolate Mint Taffy

Yields about 1-1/4 pounds candy

-1 1/4 cups sugar (I used Turbinado sugar)
-3/4 cup light corn syrup
-1/3 cup good quality cocoa powder (I used Rapunzel)
-1/8 teaspoon salt
-2 teaspoons white vinegar
-1/4 cup half and half
-1 tablespoon butter
-1 teaspoon chocolate extract
-1 teaspoon mint extract (or to taste)

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 half and half and butter. Continue cooking, stirring occasionally, to 244 degrees F to 248 degrees 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. Remove from heat and stir in extracts. 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 in squares of plastic wrap or parchment paper.

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