Homemade Chocolate Tootsie Rolls

I was lucky enough to grow up with this recipe. A friend of mine and I would make these with me about every 2 weeks in the summer. They were SO simple to make, and our friends were always so impressed that we did indeed make them. This recipe makes about 20-25 small tootsie rolls. If you're making the larger size rolls, I would double the recipe. Here's what you'll need to make it:

Photo byimperial sugar

Ingredients:

• 2 tablespoons unsalted butter, softened
• 1/4 cup unsweetened cocoa powder
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 3/4 cup powdered sugar
• 3/4 cup dry milk powder
• A pinch of salt

First, line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Then, in a medium-sized mixing bowl, cream together the softened butter and unsweetened cocoa powder until smooth.

Stir in the light corn syrup and vanilla extract until the mixture is well combined and smooth. Gradually add the powdered sugar, dry milk powder, and a pinch of salt to the mixture.

Stir the ingredients until a dough forms. It might be sticky at first, but it will come together as you mix.

Transfer the dough to a clean surface and knead it with your hands until it becomes smooth and pliable. If the dough is too sticky, you can add a bit more powdered sugar.

Divide the dough into smaller portions and roll each portion into a long, thin rope, about 1/2 inch in diameter. Cut the rope into small pieces (about 1 inch long) to resemble Tootsie Rolls.

Wrap each piece in a small square of wax paper or parchment paper, twisting the ends to seal. This step is optional but adds a nice touch.

If you can resist the temptation to eat immediately, let the Tootsie Rolls sit at room temperature for a few hours to firm up, or place them in the refrigerator for faster setting.