Chocolate Minirolls

These no-bake chocolate candies are made by kneading melted chocolate, corn syrup, milk powder, and powdered sugar into a smooth, pliable dough that you roll out and cut like a Tootsie Roll. No cooking beyond melting the chocolate and butter together. No candy thermometer. No fuss.

The corn syrup is the binder that makes everything come together into a workable dough instead of a crumbly mess. Mixed with unsweetened chocolate and butter, then thickened with milk powder and powdered sugar, the mixture goes from liquid to stiff enough that it’s hard to stir. That’s when you turn it onto a sugared countertop and start kneading.

Kneading smooths out the texture and makes the dough pliable enough to roll into long ropes. Divide into four pieces, roll each into a 12-inch log, then cut into 2-inch pieces. Wrap each one individually in plastic and keep them in the fridge.

These are a great candy-making project with kids since there’s no hot sugar involved.

Kitchen Tips

• Melt the chocolate and butter over a double boiler (hot water), not direct heat. Chocolate scorches easily
• Sprinkle powdered sugar on the counter instead of flour when kneading. Flour would change the texture
• If the dough is too sticky to work with, knead in a little more powdered sugar
• Store in the refrigerator. They soften quickly at room temperature

Variations

• Peanut butter filling: Flatten the dough, spread a thin layer of peanut butter, and roll up like a pinwheel before slicing
• Mint chocolate: Add a drop or two of peppermint extract to the melted chocolate mixture
• Coconut roll: Roll the finished logs in shredded coconut before cutting for a chocolate-coconut candy