Honey-Chipotle 'Tootsie Rolls'
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Candy
Serves: 60
Ingredients
Supplies
  • Candy thermometer
  • A small dish of ice water
  • 56 to 60 squares of waxed paper cut into 2-inch by 5-inch pieces
Ingredients
  • 1 cup honey
  • 1/4 cup butter (1/2 stick) or coconut oil
  • 1/8 cup water
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon ground chipotle pepper (grind dried pepper in clean coffee grinder) or other ground hot pepper OR 1/4 teaspoon cayenne pepper (optional)
  • 1/2 tablespoon vanilla
Instructions
  1. Spray an 8-inch square pan with oil. Tear off an 8-inch by approximately 16-inch piece of parchment and use it to line the pan. This will create a “sling” that will allow you to easily lift out the sheet of candy once it’s cool.
  2. Place some water and a couple of ice cubes in a small bowl and keep next to the stove for checking the consistency of the syrup and to prevent burns in case you get any hot syrup on your skin.
  3. In a deep heavy-bottomed pot, combine honey, butter, water, cocoa powder, and optional ground hot pepper. Over medium heat melt butter, stirring until well-combined.
  4. Clip candy thermometer to side of pot, making sure tip is not touching the bottom. Cook, stirring occasionally, and begin testing when temperature reaches 250°F. This might take about 20 minutes. If you’re not sure your candy thermometer is accurate or you don’t have one, confirm the stage by dropping a little of the syrup into the ice water. It’s ready at 250°F to 265°F or when the syrup dropped into ice water forms a hard ball that can still be flattened between your fingers.
  5. Stir in vanilla. It will bubble up. Immediately pour and scrape hot mixture into prepared pan. Cool completely in refrigerator at least an hour.
  6. When candy is cooled and firm, run a knife around the unlined edges of the candy. Lift out the parchment paper holding the candy and place on a cutting board. With a large knife or pizza cutter, mark and then cut long rectangles, about 1/4 inch by 2 inches each (about 14 by 4 pieces). The sheet of candy is soft, so as you’re wrapping the candies you’ll need to separate the individual pieces from the sheet with a paring knife. If the sheet of candy becomes too soft, place in refrigerator or freezer for a few minutes. Wrap each piece in a waxed paper rectangle and gently twist the ends.
  7. Store in refrigerator or freezer.
Nutrition Information
Serving size: 1 piece. Calories: 27; Fat: 1g; Saturated fat: 1g; Carbohydrates: 5g; Sugar: 5g; Sodium: 6mg; Fiber: 0g; Protein: 0g; Cholesterol: 2mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/12/12/homemade-honey-chipotle-tootsie-rolls/