Hands-On Time: 45 minutes
Total Time: 1 hour and 30 minutes
I first had a 100 Grand Bar when I was just a kid. I haven't had one in about 10-15 years, and I miss them! Ohh so gooey in the middle and that light crispy crunchy on the outside. I don’t know how I've gone so long without mastering my own recipe, but here it is! Perfection!
These do take some time and effort, but not anything that you can’t do. Pinky swear.
It will absolutely help if you have a food thermometer as the temperatures are pretty important.
You can try it without one, using my timings but don’t be mad at me if it doesn’t work. Deal?
Servings: 16 servings
Total Carbs: 13.4g
Net carbs: 5.5g
½ cup of heavy cream
4 Tablespoons of butter
3 Tablespoons of water
1 cup of Sukrin:1
½ cup of Sukrin Gold Brown Sugar
1 teaspoon of vanilla extract
1 teaspoon of Sukrin Gold or Clear
Pinch of salt
80 grams of Sukrin Milk Chocolate
1 cup of Sukrin Sun Crisps
Place butter and cream in one pan and heat until butter melts. Set aside.
In a second pot combine sweeteners, water, salt, syrup, and vanilla.
Hear while stirring until mixture boils.
Boil for approx. 15 minutes until temperature reaches 300° F.
Pour the cream mixture in. The mixture will bubble up, keep stirring.
Cook on med-high for another 15 minutes.
Check for consistency by dripping some mixture into a glass of ice water. The set consistency is how your final product will set.
You want firm but not hard.
Lightly grease and line an approx. 7-inch square cake tin and pour hot mixture in.
Set aside until the mixture cools a bit and then place in the fridge until set.
When set, melt the chocolate in a bowl over a pot of boing water until liquid.
Add the Sun Crisps and keep warm until ready for use.
Take your caramel out of the fridge, remove from the tin using the lining paper and place on a flat surface.
Cut into 16 squares. This caramel is pretty sticky so oil the blade of your knife if required.
Using two forks, roll the squares in the chocolate coating and place on a lined tray.
When all squares are done, chill in the fridge until set.
Store, in an airtight container, in the fridge for up to seven days.
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*while supplies last
Download and print the recipe here
This recipe was created for LeGaia by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.