Copycat Tootsie Rolls
Serving Size / Yield
- 1/2 C. honey
- 1/4 C. unsweetened cocoa powder, siflted
- 2 tablespoons unsweetened cocoa powder, sifted
- 1 tsp. pure vanilla extract
- 1 Tbsp. unsalted butter, melted
- 1/4 C. powdered sugar, sifted
- 1/8 tsp. salt
- 1 to 1 1/4 C. instant non-fat dry milk powder
In a large bowl, combine honey, cocoa powder and vanilla using a whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined.
Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands. Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder. The finished dough should be firm and a little sticky but not so sticky that you can’t handle it. Roll the dough into a ball and place on waxed paper lightly sprayed with cooking oil or coated with butter or vegetable oil.
Let dough rest uncovered on the wax paper for 5-10 minutes. As the candy stands it will relax from a ball shape into a disc. Cut candy into ¾-inch strips and then into 2-inch lengths. If candy sticks to the knife, spray it with cooking oil or coat it with butter.
Cut wax paper into 3 ½ x 5 inch pieces. Wrap candies with the wax paper pieces.
Store candies in an air-tight container in the refrigerator. Bring to room temperature before serving.