Soft and Chewy Chocolate Candies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 90
Ingredients
17 oz bittersweet chocolate, chopped1/4 cup sugar2 tbsp brown sugar1 tbsp water1/2 cup golden corn syrup1 tsp coarse sea salt (or kosher salt)shortening or coconut oil, for greasing the silpat, bench scraper, knife and your hands
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.
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.
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.
Cut 1" pieces of candy and wrap in squares of wax paper (or "Twisting Paper", available https://www.candylandcrafts.com/twistingwaxpaper.htm)
Stores up to 1 month in an airtight container at room temperature, or 6 months in an airtight container in the fridge.
Serving Size: makes 90 pieces
Number of Servings: 90
Recipe submitted by SparkPeople user JO_JO_BA.
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.
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.
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.
Cut 1" pieces of candy and wrap in squares of wax paper (or "Twisting Paper", available https://www.candylandcrafts.com/twistingwaxpaper.htm)
Stores up to 1 month in an airtight container at room temperature, or 6 months in an airtight container in the fridge.
Serving Size: makes 90 pieces
Number of Servings: 90
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 36.3
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 15.3 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.4 g
- Protein: 0.3 g
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