1 cup sugar (200.9 g)
1/3 cup Dutch process cocoa powder (50.6 g)
1/4 tsp. salt (1.5 g)
1/2 cup light corn syrup (168 g)
2 1/2 tbsp. water (36.4 g)
1/2 tsp. white vinegar (2.4 g)
3/4 tbsp. (10.5 g) butter, plus 1 tsp. (5 g) additional for greasing pan and hands

Butter the edges of a sheet pan and line with a silicone baking sheet.

In a heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined.

Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil.

Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches between 245°F and 255°F (118°C and 124°C).

Remove pan from heat, add the butter and stir. Pour taffy onto the prepared sheet pan, and allow it to cool until you are able to handle it.

Once you are able to comfortably handle the taffy, don vinyl gloves, butter them, and begin to fold the taffy in thirds using the silicone mat.

Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go. The taffy is done when it lightens in color, takes on sheen, and becomes too hard to pull.

Roll it into a log, cut into fourths, and roll each fourth into a 1-inch (2 1/2 cm) wide log.

Cut it into 1-inch (2 1/2 cm) pieces, making sure to keep pieces separated or they will stick to each other.

Wrap individual pieces of candy in wax paper or rice paper. Store it in an airtight container in the refrigerator for 10 to 15 days (or freeze it for 2-3 months).

Total Time: 1 hour; Prep: 25 mins; Inactive: 10 mins; Cook: 25 mins; Yields: about 30 pieces.

Submitted by: Damien Hellsing