Indulge in the irresistible combination of chewy caramel, rich chocolate, and crispy cereal with these incredible Homemade 100 Grand Candy Bars. This straightforward recipe makes it easy to whip up a batch, ensuring you’ll always have the ingredients on hand to satisfy those sudden cravings. Prepare for a delightful treat that might just surpass the original!
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There’s a unique satisfaction that comes with crafting your favorite treats right in your own kitchen. While many people shy away from making homemade candy, believing it to be a complex culinary endeavor, the truth is often much simpler and more enjoyable than anticipated. From delightful Junior Mints to luxurious Cherry Nut Chocolates, the world of confectionery opens up with just a few basic ingredients and a willingness to experiment. And today, we’re diving into a classic that many thought only existed in store aisles: the iconic 100 Grand Candy Bar.
Why You’ll Love Making Homemade 100 Grand Bars
I must admit, I’m generally not a huge fan of mass-produced candy bars. While I might enjoy one occasionally, they rarely trigger that intense craving or warrant a special trip to the store. There’s one notable exception, however: the venerable 100 Grand candy bar. Its unique blend of flavors and textures has always been hard for me to resist.
But what if I told you there’s an even better version? One that elevates the classic experience, delivering a superior taste and texture? Enter the realm of homemade 100 Grand Candy Bars. Yes, you can recreate these beloved treats in your own kitchen, and I confidently declare them to be even more delicious than their store-bought counterparts. The process requires only a handful of readily available ingredients and surprisingly little hands-on time, making it an accessible project for any home baker or candy enthusiast.
The biggest challenge you’ll face isn’t the preparation itself, but rather trying to keep these delectable bars from disappearing too quickly once they’re made! Their irresistible appeal means they’ll be snatched up by family and friends almost as soon as they’re ready. So, if you’re looking for a fun, rewarding, and incredibly tasty project, this homemade 100 Grand candy bar recipe is absolutely worth your time.
The Allure of the 100 Grand Candy Bar
The original 100 Grand Bar captivated taste buds with its ingenious combination: a rich, chewy caramel core, enveloped in a layer of crispy puffed rice, all generously coated in smooth milk chocolate. It’s a symphony of textures – soft, crunchy, and creamy – making each bite a delightful experience. Recreating this magic at home allows you to fine-tune each element, using higher quality ingredients and ensuring peak freshness, which ultimately results in a more vibrant and satisfying flavor.
Beyond the taste, there’s a certain nostalgia associated with candy bars. For many, the 100 Grand Bar evokes childhood memories and simpler times. Making them from scratch not only satisfies a sweet tooth but also offers a wonderful opportunity to create new memories, perhaps even sharing this fun project with younger family members. The simplicity of this recipe makes it perfect for beginners, proving that homemade candy doesn’t have to be intimidating.
Key Ingredients for Your Homemade 100 Grand Bars
Crafting these sensational candy bars requires just a few core ingredients. The quality of each component will significantly impact the final taste, so choose wisely!
- Caramel: The heart of your 100 Grand bar! While traditional square Kraft caramels work well, I’ve discovered a secret weapon: Werther’s soft caramels. They are incredibly soft, making them much easier to mold and work with, and their flavor profile more closely mimics the delightful chewy center of the commercial candy bar. For the ambitious home chef, venturing into homemade caramel candy from scratch can be a truly rewarding experience, offering an unparalleled depth of flavor and chewiness, though it does add a bit more time to the process.
- Chocolate Chips: This forms the delicious outer shell. Milk chocolate chips are classic for the 100 Grand profile, providing a sweet and creamy coating. However, feel free to experiment with your favorite type of chocolate. Semi-sweet chocolate chips can add a slight bitterness that balances the sweetness of the caramel, while dark chocolate would offer a more intense, sophisticated flavor. High-quality chocolate will always yield a superior result, so invest in a brand you love.
- Shortening: This often-overlooked ingredient is crucial for achieving that perfectly smooth, dippable chocolate consistency. A small amount of shortening helps to thin out the melted chocolate, making it easier to coat the caramel bars evenly and preventing it from becoming too thick or seizing. It also contributes to a slightly glossier finish on your candy bars. If you prefer not to use shortening, a touch of refined coconut oil can work as a substitute, but be mindful of its distinct flavor if not refined.
- Crispy Rice Cereal: The key to the iconic crunch! A classic crispy rice cereal, like Rice Krispies, is essential for creating the signature textural element of a 100 Grand bar. These light, airy puffs get suspended in the chocolate coating, delivering that satisfying crackle with every bite. Ensure your cereal is fresh to maximize its crispiness.
Crafting Your Own 100 Grand Candy Bars: A Step-by-Step Guide
Making these candy bars is a fun and relatively quick process. Follow these simple steps for perfect results every time:
- Prepare the Caramel Centers: Begin by taking two unwrapped caramels. Mold them together firmly with your fingers, shaping them into a compact rectangle approximately 1/2-inch thick. If your caramels are a bit too firm to easily stick together or mold, a quick zap in the microwave for 5 seconds (or less!) will soften them beautifully. Be cautious not to overheat them, as they can become too sticky to handle. Continue this process with the remaining caramels until you have a tray of uniform caramel rectangles. Set these aside while you prepare the chocolate.
- Melt the Chocolate Coating: In a large, microwave-safe bowl, combine your chocolate chips and vegetable shortening. To melt the chocolate evenly and prevent scorching, microwave the mixture in short intervals of 15-30 seconds at half power. After each interval, remove the bowl and stir the mixture thoroughly. This gentle, gradual melting technique ensures a smooth, luscious consistency. Alternatively, for those who prefer a more traditional method, you can melt the chocolate and shortening together in a double boiler over simmering water, stirring constantly until fully melted.
- Achieve Smooth Chocolate: Once the chocolate chips have completely melted, continue stirring the mixture until it is perfectly smooth and free of any lumps. This is essential for a beautiful, even coating on your candy bars.
- Add the Crispy Cereal: Carefully pour the crispy rice cereal into the melted chocolate mixture.
- Coat the Caramels: Gently mix the cereal into the chocolate until every piece of cereal is fully coated. Now, take one of your prepared caramel rectangles and carefully dip it into the chocolate and cereal mixture. This step can be a little messy, so don’t be afraid to get your hands a little dirty, or use a fork for easier handling. Ensure that the chocolate mixture completely covers the caramel, creating a generous crunchy coating. Using a fork allows you to lift the bar easily and drain excess chocolate.
- Remove Excess and Set: After dipping, lightly drag the bottom of the dipped caramel bar across the lip of the bowl. This helps to remove any excess chocolate and cereal, creating a flatter, more professional-looking base for your candy bar. Place each coated caramel onto a sheet of waxed paper. The waxed paper will prevent sticking as the chocolate sets. Repeat this dipping and setting process for all the remaining caramel bars.
- Allow to Set: Let the homemade candy bars sit undisturbed at room temperature until the chocolate coating is completely firm and set. This typically takes 1-2 hours, depending on the ambient temperature and humidity. Resist the urge to move or touch them too much before they are fully firm to avoid smudges or dents.
Tips and Tricks for Perfect Homemade 100 Grand Bars
Achieving candy perfection is all about the details. Here are some pro tips to make your homemade 100 Grand bars truly spectacular:
- Temperature Control is Key: Ensure your caramels are at room temperature for easy molding. If they are too cold, they’ll be brittle; too warm, and they’ll be overly sticky. Similarly, when melting chocolate, low and slow is the way to go to prevent seizing or burning.
- Don’t Rush the Setting: While it’s tempting to pop them in the fridge to speed things up, allowing the chocolate to set at a cool room temperature will give you a smoother, less prone-to-bloom finish. If your kitchen is very warm, a brief stint in the refrigerator (no more than 15-20 minutes) can help, but avoid the freezer unless you’re storing them long-term, as extreme temperature changes can affect chocolate’s appearance.
- Uniformity Matters: Try to make your caramel rectangles as uniform in size and thickness as possible. This ensures even cooking (if any is needed for softening) and a consistent bite for all your candy bars.
- Clean Dipping: To minimize mess and ensure a clean candy bar, work over a sheet of parchment paper or a silicone mat. A deeper bowl for the chocolate mixture can also make dipping easier, allowing you to fully submerge the caramel without hitting the bottom.
Storage and Enjoyment
Proper storage will help maintain the freshness and texture of your homemade 100 Grand candy bars:
- Store in a Cool Place: Once fully set, store the candy bars in an airtight container with a lid. A cool, dry pantry is ideal. Avoid direct sunlight or warm areas, as this can cause the chocolate to melt or become sticky. They will keep well at room temperature for up to a week.
- Long-Term Storage (Freezing): For extended enjoyment, these candy bars freeze beautifully! Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag. They can be frozen for up to a year. When you’re ready to indulge, simply let them thaw completely at room temperature before serving to restore their original texture and flavor.
Discover More Caramel Delights
If the rich, buttery flavor of caramel has captured your heart, you’ll love these other fantastic recipes that celebrate this versatile ingredient:
- Irresistible Caramel Brownies: Fudgy brownies swirled with decadent caramel.
- Perfectly Baked Caramel Popcorn: A crunchy, sweet snack ideal for movie nights.
- Creamy Caramel Apple Dip: The ultimate accompaniment for crisp apple slices.
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Homemade 100 Grand Candy Bar
Deborah Harroun
20 minutes
5 minutes
25 minutes
20 bars
Dessert
American
Pin
Ingredients
- 40 unwrapped caramels at room temperature (I like the Werther’s soft caramel)
- 12 oz milk chocolate chips
- 1 teaspoon vegetable shortening
- 3/4 cup crispy rice cereal (like Rice Krispies)
Instructions
- Take 2 caramels and flatten them together into a rectangle about 1/2-inch thick. This is easiest to do if they are a little warm, so if needed, microwave them for 5 seconds to soften them up. Continue with the rest of the caramels. Set aside.
- In a bowl, combine the chocolate chips and the shortening. Cook in a double boiler or in the microwave on half power until melted. Make sure to stir often.
- When the chocolate is melted and smooth, add the cereal and stir to combine.
- Cover each of the caramels with the chocolate mixture. (I thought this was easiest using a fork. You want the bottom covered with chocolate, but not necessarily the cereal, so I would run each caramel across the lip of the bowl to get rid of any excess.)
- Transfer to a sheet of waxed paper. Allow the candies to firm up for 1-2 hours before serving.
Recipe Notes:
Nutrition Information
Serving: 1 bar, Calories: 143kcal (7%), Carbohydrates: 22g (7%), Protein: 2g (4%), Fat: 6g (9%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 2mg (1%), Sodium: 51mg (2%), Fiber: 0g, Sugar: 17g (19%)
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