Homemade Tootsie Rolls

These were a hit with the kids! Fun and easy to make, and they make a lot! I searched for a recipe that used baking cocoa (because that’s what I had on hand vs. baking chocolate) and also a recipe that needed to be warmed up. I thought it might help create a smooth dough.  Couldn’t find one. So I used several different recipes to come up with these. The texture was just right. Slightly softer than regular Tootsie Rolls, but still smooth and firm. Especially when pulled right out of the refrigerator.
 The ingredients are basic:
6 T Baking cocoa
1 tsp. Vanilla
3/4 c. Powdered Milk
2 T Butter
3 cups Powdered Sugar (divided)
1/2 c. Corn Syrup
Cooking Spray
 In a sauce pan (on med) heat butter, cocoa, and corn syrup until smooth and melted.

  Stir in the powdered milk and the vanilla extract. Remove from heat.

 Add a cup of the powdered sugar and stir until it is incorporated. Once that sugar is mixed in, add a second cup of powdered sugar and stir to mix. At this point the dough will start getting stiff and it might be difficult to stir more powdered sugar into the candy.
 Dust your work surface with powdered sugar (using the remaining cup of powdered sugar. 1/2 cup at a time), and knead the candy until it is smooth. If it is still very soft, knead in more powdered sugar until it is firm but not dry or crumbly.
The dough might be a little sticky, but it dries as you work with it so I just sprayed my hands with a little cooking spray to keep the dough from sticking and I didn’t have any issues.
 Once the Tootsie Roll candy is smooth and a perfect firm, break off a small piece and roll it into a long, thin rope. Using a sharp knife, cut it into small pieces and place them on a wax paper-lined baking sheet. Repeat until you have formed all of the Tootsie Roll dough into small pieces. We ended up with over 75 pieces.
 Aaron had fun making shapes with the dough that I gave him. He used cookie cutters to cut them out.
 Refrigerate the tray of Tootsie Rolls until they firm up, for about 1 hour. Wrap Tootsie Rolls in waxed paper to keep them from sticking to each other. They will keep in an airtight container in the refrigerator for up to 2 weeks. I like them cold, but you can bring them to room temperature before serving.
Enjoy!

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  1. Thank you for sharing this recipe! I have Pinned this so that I can make these. My husband loves the fruit flavored versions of Tootsie Rolls. Do you have any ideas on how to make those?

    • Take dehydrated fruit and grind it to flour consistency. Replace cocoa with it. Might have to play around with the amounts for the flavor.could also add a little fruit flavorings for baking/candy making. I made apple this way

  2. Found you on Pinterest. Cannot believe how easy and delish these were. Regular Tootsies are loaded with hydrogenated gook and don’t even resemble what they once were. May even attempt Tootsie Pops!
    A one, a two….. lol

  3. Absolutely delicious – I found it easier to maneuver the candy when mixing in the second cup of powdered sugar with my hands, and next time will probably use a little less as they seem a little tiny bit ‘grainy’ this time – but I will most definitely make them again!!

  4. Thank you for posting this. I made them last night and everyone that I have given them too, LOVED them. My husband wants me to make some fruit flavored ones now. Not sure how to do it. So if anyone has a recipe to do them, please let me know. Thanks,
    Tabitha

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  6. I had success making tootsie like things by using chocolate chip and Karo- basically chocolate chips in a modeling chocolate recipe (which usually uses white chocolate).

    You might be able to make modeling chocolate (candy clay) with white chocolate and fruit flavor/color it for a fruity version.