Instructions: Every kid who pours out a candy-filled pillowcase onto the kitchen table this Halloween is sure to spot several of the famous brown, red and white wrappers concealing the beloved chocolate candy. Tootsie Rolls have been a part of every Halloween that I can remember, and it seemed like a pretty good Top Secret Recipe for this weeks holiday.

This recipe makes about 60 of the bite-size pieces of the chewy candy - thats plenty more than you get in the big 12-ounce bags. Just be sure you have a candy thermometer around before you start this one. The right temperature is very important to creating a candy that has just the right chewy texture. Happy Halloween kitchen ghouls!

1. Combine sugar, corn syrup, shortening, and cocoa in a medium saucepan over medium/high heat.

2. Bring mixture to a boil, then reduce heat to medium and simmer candy until temperature reaches 275 degrees on a candy thermometer.

3. Remove the saucepan from the heat. When the bubbling stops, add the evaporated milk and beat candy with an electric mixer in the pan for about 30 seconds.

4. Add vanilla, then continue to beat candy until it begins to firm up, and you can no longer beat it.

5. Pour candy out onto wax paper. When it is cool, divide the candy into several portions and roll the portions into long ropes that are approximately 1/2 inch thick.

6. Use a sharp knife to slice candy into 1 inch long pieces.

7. Arrange the candy on a plate and let it sit out overnight so that it firms up. Makes approximately 60 bite-size candies.

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