Teffi chocolate taffy candies

Ingredients:

• 2 tbsp. sugar
• 2/3 cup cocoa powder
• 1/2 tsp salt
• 1 cup light corn syrup
• 1/4 cup plus 1 tbsp water
• 1 teaspoon white vinegar 5%
• 1.5 tbsp (25 g) butter, plus extra for greasing the pan and your hands

Preparation:

1. In a heavy-bottomed saucepan, combine the sugar, cocoa powder, and salt. Stir thoroughly until fully combined. Add the corn syrup, water, and vinegar to the saucepan and place over medium heat. Stir until the sugar and cocoa dissolve, then increase the heat and bring to a boil over high heat. Reduce the heat to low, attach a candy thermometer to the side of the saucepan, and cook until the mixture reaches 250°F (126°C). Remove the saucepan from the heat, add the butter, and stir. Grease the edges of a baking sheet with butter, line it with a silicone baking mat, and pour the mixture onto it. Let cool until handleable.
2. Once you can handle the taffy with your hands, put on vinyl gloves, grease them with butter, and fold the taffy into thirds using a silicone mat. Take the taffy and begin stretching it repeatedly, then folding it again, twisting as you go. The taffy is ready when it becomes lighter in color and glossy, and becomes too difficult to stretch. Roll the taffy into a log, cut it into quarters, roll each quarter into a 2.5 cm-thick log, and cut into 2.5 cm-thick pieces. Make sure the pieces are separated from each other, otherwise they will stick together. Wrap each taffy in waxed paper. Store the taffy in an airtight container for 3-5 days.