Archive for the ‘Food’ Category

The ChocolateDoctor’s Cape Cod White Chocolate-Cranberry Bog Cookies

Friday, August 15th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Cranberries are thought to be an indispensable part of our traditional American Thanksgiving and Christmas dinner feasts. For some reason, my mother seems to forget to serve the cranberries during holiday dinners. She used to find it still in the “fridge” when putting away the leftovers. Not wanting to cheat anyone out of their holiday cranberries, I created this recipe using dried cranberries (and chocolate, of course). I think you will find that tart cranberries are the perfect balance for Choclatique’s Snowy White Chocolate Chips.

Prep Time: 20 minutes
Cook Time: 10 to 12 minutes
Ready In: 1 hour
Yield: 36 Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter
1/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 (3.5 ounce) package Jell-O® Instant Vanilla Pudding Mix
1 teaspoon pure vanilla extract
1/2 teaspoon fresh orange zest
2 large eggs
1 cup Choclatique Snowy White Chocolate Chips
1/2 cup dried cranberries

Directions:

  1. Preheat an oven to 350º F.
  2. Lightly spray two baking sheets with food release.
  3. Combine the flour and baking soda in a bowl and whisk.
  4. Cream the butter, white sugar and brown sugar and with an electric mixer in a large bowl until creamy and smooth; add the instant pudding mix and continue to beat.
  5. Beat the first egg into the butter mixture until completely blended, and then beat in the vanilla and the orange zest with the last egg.
  6. Mix in the flour mixture until just incorporated. It’s okay to see a little flour.
  7. Fold in the white chocolate chips and cranberries; mixing just enough to evenly combine.
  8. Using a 1 ounce scoop or 2 tablespoons drop the dough 2 inches apart onto the sprayed baking sheets.
  9. Bake in the preheated oven until edges of the cookies become golden brown—about 10 to 12 minutes.
  10. Cool on the baking sheet for 10 minutes before removing to cool completely on a wire rack.

ChefSecret: You can substitute dried cranberries with dried cherries or blueberries, but then it wouldn’t be Thanksgiving, would it? You can also substitute the orange zest with tangerine or lemon zest.

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The ChocolateDoctor’s Bumpy, Rocky Road

Friday, August 8th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

In 1950, a Russian Immigrant, Sam Altshuler started the The Annabelle Candy Company in San Francisco. The company was named after Sam’s daughter. It’s like I have always believed, all great trends start in California and Rocky Road was no exception.

The company currently makes 10 different candy bars. Rocky Road, the original marshmallow, chocolate, and cashews bar currently ranks among the top 35 best selling chocolate bars on the West Coast. Annabelle also makes Big Hunk, Look, U-NO and Abba-Zaba candy bars—all my favorites.

This recipe is my take on Sam’s famous, original Rocky Road bar. It’s easy to prepare and makes for wonderful food gifts for Christmas or Easter. If you don’t want to go to the trouble of making it, you can find an Annabelle Rocky Road bar in a candy aisle near you.

Prep Time: 10 minutes
Cook Time: 10 minutes
Cool Time: 2 hours
Yield: 10 Bars

Ingredients:
8 ounces Choclatique Heirloom Milk Chocolate
2 1/2 ounces Choclatique Private Reserve Dark Chocolate
3/4 ounce unsalted butter
1 3/4 ounces mixed mini marshmallows
1 3/4 ounces butter shortbread cookies, chopped into mini marshmallow size sized pieces
3 1/2 ounces salted cashews nuts
3/4 ounce dried cherries

Directions:

  1. Line a 3 x 10-inch loaf pan with plastic food wrap.
  2. Place the milk and dark chocolates with the butter in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water); then stir until melted.
  3. Stir marshmallows, cashews and dried cherries into chocolate.
  4. Spread into pan, chill in fridge for 2 hours or until hard. Remove from the pan by lifting the edges of the plastic food wrap.
  5. Slice into 1-inch wide bars on a clean dry cutting board.

ChefSecret: You can replace the cashews with roasted and salted macadamia nuts or blanched, roasted and salted almonds. Any crisp cookie can be used in place of the butter shortbread.

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The ChocolateDoctor’s The Supremes (Chocolate-Raspberry Bars)

Friday, August 1st, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Raspberries combined with our chocolate is one of my favorite, all-time Choclatique flavor thrills. Marry this with a little cream cheese on a crispy, buttery base and you will wind up singing like The Supremes. Okay, that may be a little exaggeration, but you definitely will love the thin layer of tart raspberry jam and the powered sugar crust. The melted chocolate finish is the perfect topping. This is the perfect end-of-meal treat for all occasions—breakfast, lunch and dinner—well at least lunch and dinner.

Prep Time: 20 minutes
Bake Time: 15 to 17 minutes
Cooling Time: 2 hours
Yield: 12 bars

Ingredients:
1 cup all-purpose flour, sifted
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder, sifted
1/4 cup confectioners’ sugar, sifted
1/2 cup unsalted butter
1/2 cup seedless raspberry jam
3 ounces cream cheese, softened
2 tablespoons whole milk
1 cup Choclatique Snowy White Chocolate Chips
2 ounces Choclatique Private Reserve (64%) Chocolate, chopped
2 tablespoon unsalted butter

Directions:
For the base:

    1. Preheat the oven to 375º F.
    2. In a large bowl, whisk to combine the sifted flour, cocoa powder and powered sugar.
    3. Cut in the butter with a fork and mix well. Press mixture into a 9 inch square baking pan.
    4. Bake for 15 to 17 minutes until lightly brown.

For the filling:

    1. Spread jam evenly over baked crust.
    2. In a small bowl beat the cream cheese and milk until smooth.
    3. Melt the white chocolate chips in a microwave and add to mixture. Beat together until smooth.
    4. Drop the cream cheese mixture by tablespoons evenly over the jam. Using metal off-set specula, evenly spread mixture over base.
    5. Refrigerate for at least two hours before glazing and serving.

For the Glaze Topping:

    1. Melt the dark chocolate with butter over low heat (or in a microwave oven), stirring constantly.
    2. Spread over the white chocolate-cream cheese bar layer.
    3. Cool completely. Cut into 12 bars and store in the refrigerator.

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The ChocolateDoctor’s Chocolate Cake Epitome

Friday, July 25th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

There’s a lot to be said when it comes to chocolate cake. But just like with everything else in life, not all chocolate cakes are created equal. The most important thing about a great chocolate cake is that it actually has to taste like chocolate. The consistency should be moist and dense, because chocolate is dense and that’s what you get from this recipe. When it comes to chocolate, this recipe takes the cake. It’s a simple and basic and packs a big chocolate wallop. It is the companion cake to our Choclatique Epitome truffle collection inspired by the growing demand for fine, dark, heirloom chocolate. It is all that the name implies; after all it’s from Choclatique.

Prep Time: 15 minutes
Bake Time: 40 to 45 minutes
Yield: Serves 12

Ingredients:
For the cake:

3 cups all-purpose flour
1/2 Cup Choclatique Natura Unsweetened Cocoa Powder, 3 tablespoons for dusting
1 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
1 cup buttermilk
1 large egg
2 teaspoons baking soda
1/2 cup boiling water
1/4 cup very hot coffee
1/4 cup Grand Marnier (or other strong orange-flavored liqueur)
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/4 Choclatique Dark Chocolate Chips

For the frosting:
3 oz. cream cheese, softened
1/2 cup unsalted butter (1 stick), softened
1 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1/2 teaspoon fresh orange zest
1 cup confectioner’s sugar

Directions:

  1. Preheat an oven to 350°.
  2. In a large bowl, sift together the flour, cocoa powder and salt.
  3. In a separate bowl, combine the sugar, oil, buttermilk and egg; mix well.
  4. Add the dry ingredients to the egg mixture and beat well.
  5. Add the baking soda and then add the boiling water, hot coffee and orange liqueur. Mix well.
  6. Stir in the vanilla and almond extracts.
  7. Dust the chocolate chips with cocoa powder to prevent them from sinking to the bottom of the cake. Fold the chips into the batter. The batter will be very thin.
  8. Pour into a greased and cocoa powder dusted 9 x 13 cake pan and bake for 40 to 45 minutes or until a cake tester comes out clean.
  9. Let the cake cool completely before frosting.

For the frosting:

  1. Cream together the cream cheese, orange zest and butter until fluffy.
  2. Add the vanilla and almond extracts, sift in the powdered sugar and beat until well blended, creamy and smooth.

ChefSecret: You can make it in advance and keep it in the freezer – it still tastes great!

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The ChocolateDoctor’s Old Fashioned Chocolate Cookies

Friday, July 18th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I love to share vintage family cookie recipes. These Old Fashioned Chocolate Cookies are circa 1960s. Baking cookies is a wonderful holiday tradition, and there are but few yummier treats you must have on your Christmas (or year-round) cookies plate of every year—this is one of them. They are crisp, delicious and not too sweet—just an old-fashioned cookie perfect for the holiday baking season. Need something to give; think chocolate cookies for homemade holiday gifts. Let the baking begin!

Prep Time: 10 minutes
Chill Time: 2 hours
Bake Time: 8 to 12 minutes per sheet pan
Yield: 3 dozen

Ingredients:
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup dark corn syrup
2 large eggs, beaten
1/2 tsp. salt
1 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom
1/2 teaspoon cinnamon
2 cups flour
1/2 cup Choclatique Natura Unsweetened Cocoa Powder or Choclatique Rouge Cocoa Powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup confectioner’s sugar

Directions:

  1. In a large bowl, cream together the shortening and sugar.
  2. Add the corn syrup, eggs, salt and vanilla extract and mix well.
  3. In a separate bowl, sift together the cardamom, cinnamon, flour, cocoa powder, baking soda and baking powder.
  4. Gradually add to the creamed mixture and beat well.
  5. Scrape down the dough and divide into two portions. Wrap with food film and chill for at least 2 hours.
  6. Preheat oven to 350° F.
  7. On a lightly floured surface, roll the dough out to 1/4-inch thickness. Cut with your favorite cookie cutters.
  8. Bake on greased cookie sheets for 8 to 12 minutes, depending on size of cutouts.
  9. Cool completely.
  10. Dust with confectioner’s sugar.

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The ChocolateDoctor’s Chocolate Polish Cheesecake

Friday, July 11th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Cheesecakes (Sernik, pronounced SEHRR-neek) are a national dish of Poland and are revered in every Eastern European cuisine. The cheese typically used is dry-curd, cottage cheese, not cream cheese as in the United States. This results in a different finished texture but is still delicious in its own right. I like to add the magic of chocolate to make this cheesecake even yummier. This cheesecake is a bit tart, but still creamy enough to be called a great Polish cheesecake.

Prep Time: 1 hour plus
Chill Time: 8 to 12 hours, plus 1 hour rising after rolling out dough
Bake Time: 30 to 40 minutes
Yield: Serves 8 to 10

Ingredients:
For the dough:

1 packet dry yeast
1/2 teaspoon granulated sugar
2 tablespoons warm water (about 108º F)
1/3 cup unsalted butter
1/4 cup granulated sugar
3/4 cups cake flour
3/4 cup all-purpose flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1/4 teaspoon salt
1 large egg, plus 1 egg yolk
1/2 cup whole milk (lukewarm), divided

For the filling:
1 large (32-oz.) carton small curd cottage cheese
6 large egg yolks
1 cup granulated sugar
1/2 teaspoon salt
1/4 cup sour cream
2 teaspoon orange liqueur or pure orange extract
1 teaspoon minced orange peel
4 tablespoon Choclatique Natura Unsweetened Cocoa Powder
1 tablespoon pure vanilla extract
1 cup dried cherries (soak in 1/2 cup boiling water for 10 minutes and then drain well)
2 tablespoons Semi-Sweet Chocolate Mini Chips
1/3 cup Choclatique Private Reserve Pastilles

Directions:
For the crust:

  1. Combine the yeast and the sugar with warm water and set aside to activate the yeast. The yeast mixture should be a frothy, bubbly brown after 10 minutes.
  2. Using an electric mixer cream together the butter and sugar until light and fluffy.
  3. Add the flours, cocoa powder and salt and mix. The mixture will be pebbly, like for pie crust.
  4. In a separate bowl, beat the egg with 1/4 cup of the milk.
  5. Add to the flour mixture along with the yeast. Slowly add the rest of the milk and mix well.
  6. Turn out the dough and knead by hand.
  7. Cover the dough in the bowl and refrigerate overnight.

For the filling:

  1. Using a food processor combine the cottage cheese, egg yolks, sugar, salt, sour cream, lemon juice, orange peel, cocoa powder and vanilla extract and mix until smooth. Make sure to smooth out the curds in the cottage cheese.
  2. Stir in the plumped cherries and chocolate chips.

To assemble:

  1. Roll out the dough on a lightly floured surface and form into a rectangle.
  2. Place in the bottom and up along the sides of a 9 x 13 pan.
  3. Slowly melt the chocolate in a glass bowl in a microwave oven for 30 seconds at 50% power in 30 seconds burst, stirring between each burst.
  4. Brush the chocolate in a thin layer over the top of the crust.
  5. Spread the cheese filling over the crust and let the dough rise for 1 hour.
  6. Bake in a preheated 350° F oven for 30 to 40 minutes, until just set.

ChefSecret: You can also substitute ricotta cheese for the cottage cheese, but then it would have to be called an Italian Cheesecake.

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The ChocolateDoctor’s Home-Made Chocolate Almond Toffee (Almond Roca-Style Candy)

Thursday, July 3rd, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Harry Brown and J. C. Haley invented Almond Roca in 1912. It is that famous log-shaped, butter-almond toffee confection, individually wrapped in gold foil and packaged in a pink tin can. There is nothing better than receiving one the original tins for a holiday unless it’s a batch of homemade almond toffee made in your own kitchen. Giving the gifts that you make yourself are gifts from the heart.

You won’t need any special equipment when making homemade almond toffee—not even a candy thermometer. You will need to stir the toffee constantly and watch the color as you bring it to a medium mahogany color.

Prep Time: 20 minutes
Cook Time: 20 minutes
Cool Time: 4 to 6 hours
Yield: about 2 pounds

Ingredients:
2 cups unsalted butter (for this recipe I used Plugrá butter)
2 1/4 cups granulated sugar
1/4 cup water
1 cup whole roasted almonds, coarsely chopped
1 tablespoon pure vanilla extract
1 teaspoon of pure almond extract
1 1/2 cup Choclatique Private Reserve Dark Chocolate Pastilles, or
Choclatique Heirloom Milk Chocolate Pastilles
1/2 cup almonds, ground for almonds for coating the logs
Nonstick cooking spray

Directions:

  1. Spray a 13 x 9 x 2-inches jelly roll pan with non-stick cooking spray.
  2. In a large heavy-bottomed 2-quart (or larger) saucepan, combine the butter sugar and water over high heat, stirring constantly, until they combine completely.
  3. Continue cooking over high heat while stirring. (if using a thermometer 300º F)
  4. Add coarsely chopped almonds until just mixed.
  5. Add the vanilla and almond extracts by pouring down the side of the pan to prevent the toffee from crystallizing.
  6. Quickly and carefully pour the hot toffee and almond mixture onto the prepared jelly roll pan. Tilt to spread evenly. Use a pot holder as the pan can get very hot.
  7. After 5 minutes, distribute the chocolate pastilles over the toffee mixture. When they have begun to melt, spread them over the top of the hot toffee with a silicone spatula.
  8. Sprinkle the ground nuts evenly over the top.
  9. Cool the toffee for at least 4 hours, and up to 8 hours, at room temperature until hardened completely. The almond toffee is thoroughly cool when the chocolate is slightly dull looking.
  10. Break into pieces and the almond toffee is ready to eat.

ChefSecret: I recommend using Plugrá Butter for the taste. It’s made with a higher butterfat content than most American butters (82% vs. 80%). That may not sound like much, but it makes a big difference in the final taste of the toffee.

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The ChocolateDoctor’s Chocolate-Peanut Butter Fudge

Friday, June 27th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I love a good piece of fudge any time. It is a good thing to snack on when you need an energy boost. We thought about making Choclatique fudge, but decided it is so easy to make at home that we would just share one of our secret recipes with you. We’ve made it easy. There are just 5 ingredients, most of which you already have in your home pantry.

This fudge is seriously good. Best of all, it works every time. It is great to give as a hostess/host gift. Consider this a base recipe and feel free to mix things up a bit. You can change the chocolate and add different mix-ins or toppings to create a variety of flavors and textures. Last week we even swirled in 1/4 cup of Concord grape jelly. So, be creative; we leave it up to you.

Ingredients:
1 cup unsalted butter
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
16 oz. confectioner’s sugar (about 3 ½ cups)
1 1/2 cups Choclatique Heirloom Milk Chocolate Pastilles

Directions:

  1. Prepare an 8 x 8 baking dish lined with food film, parchment or wax paper and set aside.
  2. In a small saucepan, melt the butter and peanut butter. Remove from the heat and add the vanilla extract and confectioner’s sugar. Stir with a wooden spoon until just incorporated.
  3. Transfer the base mixture to a medium size bowl and whip it using an electric mixer for about 2 minutes.
  4. Transfer the base mixture into the prepared baking dish. Press it down with a spatula and smooth until level.
  5. Microwave the milk chocolate in a small bowl for 1 minute. Stir until melted, smooth and shiny (heat for an additional 30 seconds if needed). Pour melted chocolate over the fudge, and use a spatula to gently spread it.
  6. Let the fudge cool at room temperature for 4-5 hours before cutting into 1-inch pieces.

ChefSecrets: If you want a less sweet tasting fudge substitute Choclatique Private Reserve Dark Chocolate Pastilles for the milk chocolate pastilles for the topping. Cooling the fudge at room temperature for 4 to 5 hours will reduce the amount of crystallization that you can get with poorly prepared fudge. You can quickly set the fudge in the refrigerator for 30-60 minutes, but expect that it may crystallize and taste a bit gritty. You will see condensation if you try to serve it at room temperature after refrigerating. So, just try to allow enough time to cool it properly.

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The ChocolateDoctor’s Salted Butter Chocolate Sauce

Thursday, June 19th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

The two natural flavor enhancers I love to include in Choclatique Chocolate are coffee and salt. Coffee provides richness and adds to the depth of flavor while salt provides contrast against the sweetness of the chocolate. Now here is a great homemade dessert sauce that is ready in a flash!

Prep Time: 10 minutes
Yield: Makes 2 cups

Ingredients:
1 cup whole milk
1 tablespoon cold coffee
6 tablespoons (3 ounces) salted butter, cut into cubes
1/4 cup packed light brown sugar
10 ounces Choclatique Private Reserve Chocolate, Chopped
1 1/2 teaspoon pure vanilla extract
1/8 teaspoon sea salt

Directions:

  1. Heat the milk, coffee, butter and brown sugar in a saucepan until it begins to steam—do not let it bubble.
  2. Remove from heat and add all the chocolate, vanilla extract and salt, whisking gently until the chocolate is melted and the sauce is smooth.
  3. Serve the warm sauce over ice cream, or frozen yogurt. Or, drizzle a little onto your favorite cake. You can even add a little bit to a cup of plain refrigerated yogurt.
  4. If you have some sauce left, cool it to room temperature and store it in the refrigerator for 2 to 3 weeks.
  5. To re-warm, put the sauce jar in a microwave for about 30 seconds on half power or place the jar in a pan of hot water.

ChefSecret: Make it a Mexican chocolate by adding a teaspoon of ground cinnamon and 1/2 teaspoon of almond extract.

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The ChocolateDoctor’s Venice Beach Pier Chocolate Saltwater Taffy

Friday, June 13th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

When Venice of America opened on July 4, 1905, Abbott Kinney had already dug several miles of canals to drain the marshes for his planned residential community. He built a 1,200-foot long pleasure pier with an auditorium, ship-style restaurant, dance hall, hot salt-water plunge and 3 blocks of arcaded businesses all in Venetian-style architecture.

Thousands of tourists arrived on the “Red Cars” of the Pacific Electric Railway from Los Angeles and Santa Monica, then rode the Venice miniature railroad and canal gondolas to tour the town. But the biggest attractions were Venice’s gently sloping beaches and the saltwater taffy emporium. This was the Roaring ‘20’s and for the amusement of the public, Kinney hired aviators to do aerial stunts over the beach and boat races in the Pacific surf. Venice was becoming famous for its canals, beaches and circus-like oceanfront walk; a pedestrian-only promenade that featured street performers, fortune-tellers, artists and vendors.

My uncle opened Herb’s Doughnut Factory & Coffee. It was known for the state-of-the-art conveyor fryer that plopped the raw batter into the hot oil and transported each steamy, yummy doughnut past the counter guests under a curved glass canopy as they enjoyed their 5¢ cup of coffee. Who could resist the temptation of one of these plump morning treats at only 3¢. As afternoon turned to evening, doughnuts and coffee sales declined and my uncle added saltwater taffy chews to his offerings. Here one could get a twenty-piece bag of authentic Venice Beach Pier Saltwater Taffy for only 7¢. This little spot became as famous as the saltwater taffy shops on the Atlantic City’s Boardwalk in New Jersey.

You’ll never sink your teeth into a piece of candy quite like old fashioned salt water taffy. Each bite will leave you wanting more with its unique, soft, non-sticky texture and its irresistible flavor. Here is the original recipe that made Herb’s Doughnut Factory & Coffee (and taffy emporium) a major attraction at The Venice of America.

Prep Time: 30 minutes
Cook Time: 15 minutes
Cool Time: 30 to 45 minutes
Ready In: 2 hours
Yield: Makes 120 pieces

Ingredients:
Cooking spray or oil
1/2 cup evaporated milk
2 tablespoons cold coffee
1 1/2 cups sugar
2 tablespoons cornstarch
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
3 cups light corn syrup
1/2 vanilla bean, split
1 teaspoon coarse sea salt
Wax twisting papers

Directions:

  1. Generously grease a baking sheet.
  2. In a 4-quart saucepan, combine the milk, coffee, sugar, cocoa powder and corn syrup.
  3. Scrape the vanilla seeds into the pan. Add the pod. Begin to bring to a boil over high heat, uncovered, then insert candy thermometer.
  4. Reduce heat to medium; cook, stirring frequently to avoid scorching, until mixture reaches 246º F (this is known as the firm ball stage), 10 to 15 minutes.
  5. Remove pan from heat and pour on baking sheet.
  6. Remove vanilla bean pod with tongs. Sprinkle the salt evenly over the surface of the taffy. Cool until warm to the touch, 30 to 45 minutes.
  7. Turn the cooled taffy onto a large oiled cutting board. Stretch the taffy out with both hands, fold it over on itself and stretch again. Repeat this continuously until the taffy has turned opaque and white, about 15 minutes. This step is called pulling taffy.
  8. Generously grease the blades of a kitchen scissors and your hands. Pull the taffy into 4 equal pieces. Roll the first into an 24-inch robe. Snip off 1-1/2-inch pieces; immediately roll them in wax paper, so they hold their shape. Repeat with remaining taffy.
  9. Store in an airtight container for up to 3 weeks.

ChefSecret: Be very careful when working with hot sugar confections as they can cause terrible burns. Saltwater Taffy and hard candies will not set properly on a humid or moist day.

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