TOOTSIE ROLLS – Carol Jean Brown
Hint - In order for the tootsie roll to be smooth --- You must pulverize - in a blender or food processor - the Dried Milk and Powdered Sugar. Or you will be picking out little white lumps in your candy.
Melt:
4 Tbs. Butter
6 Tbs. cocoa
Add:1/2 cup light Karo syrup
1 t. vanilla
Stir in: 3 cups powdered sugar (blended first)
3/4-cup instant milk (blended first)
Melt until butter, sugar and milk are mixed. Add dry ingredients. Roll into ropes. Cut into desired lengths. Wrap in wax paper. Store in airtight container.
I have never -- ok, maybe once in a while -- needed to store these tootsie rolls.
Really fun with kids.
My kids love these, especially since they can help to roll them out. We made the fried chicken for dinner the other day, it was really good! And I remember you teaching me how to make the gravy, we did and it was really good with the mashed taters too. Thanks for the recipes, some of these I don't have in my book so I'm glad that you posted them.
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