Best Tootsie Roll Recipes

TOOTSIE ROLL FUDGE

Steps:

• Line a 9-in. square pan with foil. Grease the foil with 1 teaspoon butter; set aside. In a heavy saucepan, melt the Tootsie Rolls, peanut butter and remaining butter over low heat, stirring constantly. Gradually stir in the confectioners' sugar, milk and vanilla (mixture will be very thick). Fold in pecans., Spread into prepared pan. Using a sharp knife, score the surface into 1-in. squares. Press a M&M's candy into the center of each square. Cool. Using foil, remove fudge from pan; cut into squares. Store in an airtight container.

TOOTSIE ROLL -- THE DRINK

Steps:

• Fill an on the rocks (Old Fashioned) glass with ice and pour in coffee liqueur.
• Pour orange juice in next.
• Stir.
• Drink the Tootsie Roll goodness.
• Please do not be swayed by the color of the drink (it's quite ummm not quite right)~ but instead enjoy the refreshing flavor!

TOOTSIE ROLL JELLO SHOTS

Steps:

• Mix boiling water and jello. I like to put in a pitcher.
• After well disolved add cold water and Creme deCocoa.
• Pour into shot containers and chill for 4 hours.
• Enjoy.

TOOTSIE ROLL FUDGE

Steps:

• Line a 9-in. square pan with nonstick foil. In a heavy saucepan, melt the Tootsie Rolls, peanut butter and butter over low heat, stirring constantly until Tootsie Rolls are melted and mixture is smooth. Stir in the vanilla. Alternately stir in the confectioners' sugar (1/4 cup at a time) and milk. The mixture will be VERY thick. Fold in pecans if desired. Spread into prepared pan. Using a sharp knife, score the surface into 1-in. squares. Press a M&M's candy into the center of each square while warm (not hot). Allow to cool. Using foil, remove fudge from pan; cut into squares. Store in an airtight container for up to 1 week.

TOOTSIE ROLL SHOOTER

Steps:

• 1. Put both of the ingredients in a blender and shake well.
• 2. Pour it in a shot glass and serve.

CREME DROP FUDGE / TASTES LIKE TOOTSIE ROLL

Steps:

• A picture of the cream drops in case you don't remember them.
• Place ingredients in a 1 1/2 - 2 quart crock pot.
• Secure a couple of layers of paper towels with lid to absorb any condensation during the cooking process. Turn to low and cook for 45 minutes - an hour.
• Remove lid and stir. Replace lid and cook additional 15 - 45 minutes until all ingredients have been completely melted and can be stirred until smooth and glossy looking, making sure there are no lumps left.
• This is what it looked like after first stir. ( 45 min )
• Pour mixture into an 8"x8" foil lined pan that has been lightly greased. Let sit for at least 3 - 4 hours on counter top until completely cooled before cutting.

POOR BOY TOOTSIE ROLL® MARTINI

Steps:

• Pour ice into a glass. Add milk, vodka, and chocolate syrup; stir with chewy chocolate candy stick.

TOOTSIE ROLL CARAMEL CORN

Steps:

• Pop all three bags of pop corn and pour into a large bowl. Sift out seed as you pour and discard them as no one wants to break a tooth! In a medium non-stick pot add corn syrup, brown sugar, butter, salt and tootsie rolls. Heat over medium-high heat, stirring constantly until mixture begins to bubble. Turn heat down so that it simmers but does not splatter you with hot syrup from boiling. Continue to stir and cook until the tootsie rolls have melted. This should not take more than a minute once the mixture is simmering (at most). Remove the mixture from the heat. Add the vanilla, stir, then pour over the popcorn. Stir to coat the popcorn. Allow the caramel to cool to warm and eat. If you prefer a crunchy caramel corn, then on an edged cookie sheet {jelly roll sheet} place a layer of non-stick foil down. Place 1/3 of caramel corn onto foil and spread out. Bake at 200*F for 10 minutes. Remove it from oven and stir. Return to oven and do this 2 more times for a total of 3 baking cycles. After it's done baking, stir one final time and continue to coat and stir your caramel corn ever 3 - 5 minutes as it cools to ensure that your entire pan does not settle into one giant crunchy clump of caramel corn. Continue this method two more times until all the caramel corn has been baked.

TOOTSIE ROLL BITES

Steps:

• 1. Melt the chocolate in a large microwave-safe bowl or in a double boiler over simmering water. Once the chocolate is melted and smooth, stir in the corn syrup and the butter, stirring until the butter is melted. Stir in the powdered MILK and the vanilla.
• 2. Add one cup of the powdered sugar and stir until it is incorporated. Once that sugar is mixed in, add a second cup of powdered sugar and stir to mix. At this point the dough will start getting stiff and it might be difficult to stir more powdered sugar into the candy.
• 3. Dust a flat surface with powdered sugar, and knead the candy until it is smooth. If it is still very soft, knead in more powdered sugar until it is firm but not dry and crumbly. Your might need up to 3 cups of powdered sugar total.
• 4. Once the tootsie roll candy is smooth and has a firm but supple texture, break off a palm-sized piece and roll it into a long, thin rope. Using a sharp knife, cut it into small pieces and place them on a baking sheet. Repeat until all dough is used up.
• 5. Refrigerate on tray until they firm up about 1 hour. Store in airtight container in the refrigerator for 2 weeks-best to wrap each piece in plastic wrap so they don't stick together from condensation from the refrigerator. Bring to room temp before serving.

TOOTSIE ROLL FUDGE

Steps:

• 1. Line a 9-in. square pan with foil. Grease the foil with 1 teaspoon butter; set aside. In a heavy saucepan, melt the Tootsie Rolls, peanut butter and remaining butter over low heat, stirring constantly. Gradually stir in the confectioners' sugar, milk and vanilla (mixture will be very thick). Fold in pecans. It may be so thick and hard to work with you think you did somehting wrong but don't worry. It is supposed to be that way. I do not use foil when I use aluminun pans.
• 2. Spread into prepared pan. Using a sharp knife, score the surface into 1-in. squares. Press a M&M's candy into the center of each square. Cool. Using foil, remove fudge from pan; cut into squares. Store in an airtight container. Yield: about 2 pounds.

TOOTSIE ROLL FUDGE

Steps:

• 1. Line a 9-inch square pan with foil. Grease the foil with 1 tsp. of butter, set aside.
• 2. In a medium sauce pan, melt the tootsie rolls, peanut butter and remaining butter over low heat, stirring constantly.
• 3. Gradually stir in the confectioner's sugar, milk and vanilla. Mixture will be very thick. Fold in pecans.
• 4. Spread into prepared pan. Using a sharp knife, score the surface into 1-inch squares. Press an M&M candy, gently into the center of each square.
• 5. Let cool completely.
• 6. Using the foil, remove the fudge from the pan and cut into squares.
• 7. Store in an airtight container.

TOOTSIE ROLL FLOAT COCKTAIL

Steps:

• Pour all over ice, mix and strain off ice.

TOOTSIE ROLL

Steps:

• Pour into shot glass.

KRISTAL'S TOOTSIE ROLL COOKIES

Steps:

• cream butter & sugar, add vanilla and eggs, add peanut butter add baking powder, flour, oats and cocoa add chips & bits they spread a lot so space them out bake ~18 mins at 325F It's a variation of Johanna's monster cookies.