Homemade Chocolate Tootsie Rolls

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   ["Line a 13 by 17-inch cookie sheet with sides with plastic wrap.", "Melt the chocolate.", "Add the remaining ingredients, stir well, and scrape into the prepared pan.", "The mixture should be about 1 inch thick in the pan; it will not fill the pan entirely.", "Cover and let set overnight at room temperature; the mixture will be stiff but still flexible.", "Turn the candy out onto a work surface and peel off the plastic wrap.", "Cut into 3/4-inch wide strips, then use your hands to ""scrunch"" each strip into a log.", "Roll the logs thin between your hands (or on the work surface) until they are about 1/2-inch in diameter.", "Cut into 1-inch long sections.", "Set aside to firm up a bit before wrapping or serving (the mixture warms up and softens as you handle it).", "Roll each candy up in a square of colored foil or cellophane, twisting the ends to secure.", "You can also form the modeling chocolate into leaves, roses, ropes for initials or animals."]

* Per serving · 4 servings · Values may vary.

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