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Like most North Americans, I love Halloween. The history, the nostalgia and the excitement all jump-start us into Do-It-Yourself action to where we can’t help ourselves but to dress-up and party. It’s a very special annual event and I try to pay my respects by putting effort into costumes, candies and parties.

Step 1: Ingredients and Directions

Ingredients

½ cup cocoa powder

¼ cup honey

½ cup molasses

1 cup icing or confectioners sugar

2 cups nonfat milk powder

3 tbsp melted butter

2 tsp vanilla extract

4 tbsp spiced rum

A pinch of sea salt (coarse is preferable)

Directions

In a bowl, mix the cocoa, honey, molasses and vanilla together. Once smooth, add the butter, powdered sugar, salt and rum.

Using a spatula or wooden spoon, mix the milk powder into the mixture. Knead the tootsie mix with your hands, if you prefer. It should form a smooth looking lump when finished.

Let it rest and further merge into tootsie-ness for 20 minutes.

Step 2: Wrap Your Tootsies

Using a knife or pizza-cutter cut the giant tootsie into strips. Then into one inch chunks. The chunks should be malleable and not sticky.

Cut some wax paper into pieces large enough to wrap your tootsie chunks in. Wrap them.

Bring them to a party and watch your friends devour them.

Makes 40-45 pieces.

<p>I'm sorry you didn't enjoy them. Some people have a hard time with molasses. I chose molasses to go along with the spiced rum vibe. Do you have any suggestions on replacements? </p>
<p>OK Made these and they are terrible tasting. Don't know if the powdered milk or the molasses is the culprit but I'm guessing both. </p>
<p>To author, Please always list the ingredients in the order they are included/used in the recipe. It makes for fewer mistakes by future readers. </p>
<p>I'll have to try these! My dad is a big rum and run came fan, so I'm always looking for new rummy things to send him.</p>
<p>Send me a photo if you do!</p>

About This Instructable

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Bio: I am an experienced cook, avid adventurer and diligent student of the culinary arts. I have dedicated much of my time and creative energy honing ... More »
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