Preparation:
1. Combine sugar, corn syrup, shortening, and cocoa in a medium saucepan over medium/high heat.
2. Bring mixture to a boil, then reduce heat to medium and simmer candy until temperature reaches 275 degrees on a candy thermometer.
3. Remove the saucepan from the heat. When the bubbling stops, add the evaporated milk and beat candy with an electric mixer in the pan for about 30 seconds.
4. Add vanilla, then continue to beat candy until it begins to firm up, and you can no longer beat it.
5. Pour candy out onto wax paper. When it is cool, divide the candy into several portions and roll the portions into long ropes that are approximately 1/2-inch thick.
6. Use a sharp knife to slice candy into 1-inch long pieces.
7. Arrange the candy on a plate and let it sit out overnight so that it firms up. Makes approximately 60 bite-size candies.
Notes
This recipe makes about 60 of the bite-size
pieces of the chewy candy -- that's plenty more than you get in the big
12-ounce bags. Just be sure you have a candy thermometer around before you
start this one. The right temperature is very important to creating a candy
that has just the right chewy texture. This recipe will be up until
Halloween,
but when the next secret recipe is posted on November 2, this one will
vanish...until next year. Happy Halloween all you kitchen ghoul |
