Contributed by: Pastry Chef Elyssa Robbins Fournier
Caramel Mou by Elyssa Fournier of Mixed Bakery
An award-winning recipe for homemade Tootsie Rolls.
4 C heavy cream
3 ½ C sugar
2 ½ C corn syrup
4 C chocolate
2 ½ T butter
- Line a half sheet pan(13”x18”) with parchment paper, letting the paper hang over the edges.
- Mix cream, sugar and corn syrup in heavy bottomed pot and cook on medium/medium high heat untll the mixture reaches 245 degrees Fahrenheit.Watch carefully that the mixture does not boil over. This will take at least 45 minutes.
- When the caramel hits 245 degrees, remove from heat and quickly stir in butter, then chocolate and immediately pour into parchment lined pan. Be extremely careful, caramel burns hurt!
- Allow to cool completely then cut into desired size pieces. Running a knife under hot water and drying off between cuts creates a cleaner slice. Wrap pieces individually with parchment paper or cellophane.