Nutella Tootsie Rolls
September 6, 2012
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
- 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.
