Nutella Tootsie Rolls
One of my best friends is getting married tomorrow and I am making all the desserts for the wedding. It’s a huge undertaking, but I am happy to do it. Right now however, I’m right in the thick of it and have tons of baking and frosting to do today. At least yesterday I finished these little candy party favors. These guys are actually super easy to make, with no baking or candy thermometers involved! The only hard part was individually wrapping all 400 of them…
Tons of dry ingredients and only a little wet ones.
This mixture is hard to bring together!
I first tried not using the corn syrup since the nutella had a ton more moisture than the original tootsie roll recipe, but I found that I needed the syrup to finally get this thing together.
Finally after they came together I shaped them into little fun sized bites.
I had a few helpers wrapping everything up.
Oh did I mention that these things are amazing! Not all hard and gross like most tootsie rolls that have been on the counter for a few years. Soft, chewey, and delicious. It was a little too easy to pop a few while rolling them in paper, I think I lost about 15 to my helpers.
Stay tuned next week for more about the wedding desserts.
Nutella Tootsie Rolls
Ingredients
- 2 Tablespoons Soft Butter
- 2 Tablespoons Cocoa Powder
- 3 Cups Powdered Sugar
- 1 Teaspoon Vanilla
- 3/4 Cup Nonfat Dried Milk Powder
- 1/2 Cup Corn Syrup
- 1 Cup Nutella
Instructions
- Mix all ingredients well. It will stay as a powder for a while, but finally should start forming a blob. You need to knead this blob for a bit. The oils will all be coming out into your hands. Knead it until the flecks of milk powder finally disappear. Roll out the tootsie blob into a log and cut off bite sized pieces. Allow to dry for an hour or so on a paper towel. Shape well and wrap with a piece of parchment followed by a piece of wax paper. The parchment will help stop the oils from accumulating in the wax wrapper. This recipe makes like 100 of the small sized ones I was making.
These look great! Where’d you get the gingham candy wrappers?
Wow, responsible for an entire wedding’s dessert? What a tast. No doubt you’ve got it under control. These tootsie rolls surely will impress the crowd!
What a neat idea! I almost did something like this for my wedding, but wanted to avoid the labor so I ended up just making homemade vanilla (which most guests mistook as bourbon – funny, but totally didn’t intend for half of them to go down as shots lol)
Ended up making two simultaneous batches of this after seeing it on The Daily What.
I microwaved it for 10 seconds, three times while kneading it, in order to make the nutella extrude it’s oils faster. I also think rolling it through an automated pasta machine would help me avoid getting cramps in my hands and forearms. After refrigerating, they came out to be hazlenut flavored pieces of magic!
Where did you get that blue & white wax paper to rap them in?
I got the wax paper at the craft store michaels.
I’ve got to try these, sound delicious! Maybe I’ll make some for halloween treats for my grand daughters and their friends!
These are great!! How far in advance do you think they can be made? How long do they keep?
These are DELICIOUS!! I found it much easier to work the dough in quarters… So tasty and so easy to make. I’m glad I made them as a gift or I would have eaten them all!!
Also… how did you get yours to look so smooth?! Mine are glossy like that, but they never got to that perfect shape. They honestly look like a dog pinched them out. They are tasty and delicious, but not nearly that beautiful!!
Can heavy cream be substituted for the powdered milk?? I am a ‘Nutella nut’ And have been waiting a long time to find a good N tootsie roll recipe. Thank you
I think using heavy cream will cause the liquid to solid ratio to be messed up! The mixture is very thick when you make it but it is important to get the right texture. If you add cream it might make it too sticky or soft
Normally I would just substitute the nonfat dried milk powder with the whole dried milk powder I have, but being that you specifically called for nonfat, I am curious as to if you think using the whole milk powder will be okay….
Im sure it will be fine! I normally have nonfat on hand because I use it in ice cream and it is easier to find.