Chocolate Taffies Recipe

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Chocolate Taffies Ingredients

1 can (14 oz.) sweetened condensed milk
1 cup unsweetened cocoa
1 tbsp butter or margarine, (about)
3 1/2 oz (1/2 c) chocolate shot (sprinkles)

A Recipe for
Chocolate Taffies

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Chocolate Taffies

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

Chocolate Taffies Directions

In a 2-to 3-quart pan over medium-low heat, stir milk, cocoa, and 1
tablespoon butter until mixture starts to bubble, then stir until
mixture holds together as a soft mass when pushed to side of pan, 3
to 5 minutes. Remove from heat and let stand until cool enough to
touch. With lightly buttered hands, shape mixture into 1-inch balls
and roll 4 or 5 at a time in shot to coat. If desired, place each
candy in a small paper or foil bonbon cup. Serve at room temperature.
If making taffies ahead, chill airtight up to 1 week; freeze to store
longer. Makes about 34. Per piece: 71 cal (28% from fat); 2.2 grams
fat, 24 mg sodium and 6.3 mg cholesterol.

Serves: 34

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Chocolate Taffies Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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