If you’re a fan of the classic 100 Grand candy bar you’re in for a treat. This homemade 100 Grand Bar recipe lets us recreate that perfect blend of chewy caramel crunchy crisped rice and rich chocolate right in our own kitchen. It’s a simple way to satisfy those sweet cravings without running to the store.
We love how this recipe combines familiar flavors with a homemade touch that feels extra special. Plus it’s great for gifting or sharing at gatherings when you want something both nostalgic and delicious. Let’s dive into making these bars that capture the magic of the original candy with fresh ingredients and easy steps.
Ingredients
To recreate the classic 100 Grand Bar at home, we need to prepare each layer with precise ingredients for that perfect texture and flavor. Below are the detailed components for every essential layer, ensuring our homemade bars capture the iconic taste and delightful crunch.
For the Caramel Layer
The caramel layer is the heart of the 100 Grand Bar, providing that rich, chewy sweetness with just the right balance of softness and stretch.
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Layer
The chocolate shell seals our creation, offering a smooth and glossy coating that complements the caramel and nougat layers beneath with rich cocoa flavor.
- 8 ounces semi-sweet chocolate chips or chopped chocolate
- 1 tablespoon vegetable oil (for shine and smooth melting)
For the Nougat Layer
Our nougat must be fluffy yet firm enough to hold the crisped rice while delivering that sweet, nutty undertone synonymous with the classic candy bar.
- 1/3 cup granulated sugar
- 1/3 cup light corn syrup
- 1/4 cup water
- 1 large egg white, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup crisped rice cereal
Additional Ingredients
We add these to enhance both texture and flavor, making our 100 Grand Bar irresistibly crunchy and luxuriously layered.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Crisped Rice Cereal | 1 cup | Adds signature crunch |
| Butter (unsalted) | 1 tbsp (additional) | For greasing and richness |
| Powdered Sugar | 1 tbsp | To dust and prevent sticking |
Using these ingredients in the exact order and measurements guarantees we get that classic 100 Grand Bar experience in every homemade bite.
Equipment Needed
To craft our homemade 100 Grand Bar perfectly, having the right equipment is essential. Each tool supports the distinct layers—nougat, caramel, and chocolate—ensuring a smooth, professional finish.
Essential Tools List
- Heavy-bottomed saucepan: for even caramel and nougat cooking preventing burning.
- Candy thermometer: to monitor precise temperatures, critical for caramel and nougat textures.
- Mixing bowls: multiple sizes for combining ingredients efficiently.
- Electric mixer or stand mixer: to whip the nougat ingredients to the ideal fluffy, yet firm consistency.
- Rubber spatula: for scraping the sides and folding in ingredients gently.
- 9×9-inch baking pan lined with parchment paper: perfect for setting the bars with straight edges.
- Measuring cups and spoons: for accurate ingredient portions ensuring consistent results.
- Offset spatula or spoon: to spread layers evenly within the pan.
- Sharp knife: to slice the set bars cleanly into squares.
- Double boiler or microwave-safe bowl: for melting chocolate to a smooth, glossy finish.
Equipment Table
| Equipment | Purpose | Importance |
|---|---|---|
| Heavy-bottomed saucepan | Cooking caramel and nougat | Crucial for heat control |
| Candy thermometer | Measuring mixture temperature | Ensures correct texture |
| Electric mixer (stand or hand) | Whipping nougat ingredients | Achieves fluffy texture |
| 9×9-inch baking pan | Setting bars | Defines bar shape |
| Parchment paper | Lining pan to prevent sticking | Simplifies removal |
| Measuring cups & spoons | Precise ingredient measurement | Ensures recipe accuracy |
| Rubber spatula | Mixing and scraping | Prevents ingredient waste |
| Offset spatula | Spreading layers evenly | Improves presentation |
| Sharp knife | Cutting finished bars | Clean slicing |
| Double boiler or microwave-safe bowl | Melting chocolate | Smooth, glossy coating |
Pro Tip
“Using a candy thermometer is a game-changer when making caramel and nougat. It takes the guesswork out of cooking stages and guarantees that our 100 Grand Bars have that perfectly chewy yet firm bite every time.”
With these tools in hand, we set the foundation to bring the classic 100 Grand Bar layers to life with precision and ease.
Instructions
Follow these steps carefully to create homemade 100 Grand Bars with authentic layers of nougat, caramel, and chocolate. Each part requires attention to detail for the perfect texture and flavor.
Preparing the Nougat Layer
- Combine sugar, corn syrup, and water in a heavy-bottomed saucepan over medium heat.
- Insert a candy thermometer and cook without stirring until the mixture reaches 240°F (soft-ball stage).
- Meanwhile, whip the egg white in a mixing bowl until stiff peaks form.
- Slowly pour the hot sugar syrup into the whipped egg white while continuing to beat.
- Add vanilla extract and fold in the crisped rice cereal gently to maintain texture.
- Spread the nougat evenly into the prepared, parchment-lined 9×9-inch baking pan.
- Refrigerate for 20 minutes to set slightly but remain pliable.
Making the Caramel Layer
- In a clean saucepan, mix granulated sugar, corn syrup, butter, and heavy cream.
- Heat over medium heat, stirring until butter melts and the mixture is smooth.
- Attach the candy thermometer and cook until the caramel reaches 245°F (firm-ball stage).
- Remove from heat; stir in vanilla extract and a pinch of salt to enhance flavor.
- Carefully pour the warm caramel over the nougat layer, spreading it evenly.
- Allow the caramel to cool for 30 minutes at room temperature before proceeding.
Assembling the Layers
| Layer | Ingredients | Temperature to Set | Notes |
|---|---|---|---|
| Nougat Layer | Whipped egg whites, sugar syrup, crisped rice | Chill until set (20 min) | Maintain airy texture |
| Caramel Layer | Sugar, corn syrup, butter, heavy cream, vanilla, salt | Cool at room temp (30 min) | Thick and firm but pliable |
Once both layers are set, use the parchment paper edges to lift the nougat and caramel slab from the pan.
Adding the Chocolate Coating
- In a microwave-safe bowl, melt semi-sweet chocolate and vegetable oil in 30-second intervals, stirring between, until smooth and glossy.
- Place the nougat-caramel slab onto a wire rack set over parchment paper.
- Pour the melted chocolate over the slab, ensuring full coverage on all sides.
- Use a spatula to smooth the chocolate and seal the edges neatly.
- Transfer to the refrigerator for at least 1 hour or until the chocolate coating is fully set.
- Once hardened, use a sharp knife to slice into individual 100 Grand Bar-sized pieces.
Directions
Follow these clear steps to bring our homemade 100 Grand Bar to life, ensuring each layer sets perfectly for that iconic texture and taste.
Cooling and Setting the Bars
- After pouring the caramel over the nougat layer, immediately spread it evenly using a spatula. Work quickly before it starts to harden.
- Place the assembled nougat and caramel layers in the refrigerator. Let them chill for at least 1 hour to allow a firm set.
- Remove from the fridge and prepare the chocolate coating.
- Melt the semi-sweet chocolate and vegetable oil mixture until smooth using a double boiler or microwave in 30-second intervals, stirring well between each.
- Pour the melted chocolate over the chilled nougat-caramel slab. Spread evenly to fully encase the bars.
- Return the entire pan to the fridge. Allow the chocolate to harden completely, which takes about 30 to 45 minutes.
| Step | Action | Time | Temperature |
|---|---|---|---|
| Spread caramel | Evenly over nougat | Within 5 minutes | Warm but not hot |
| Chill nougat and caramel | Refrigerate for firm setting | Minimum 1 hour | 35-40°F (1.5-4°C) |
| Melt chocolate | Smooth consistency | N/A | 110-115°F (43-46°C) |
| Set chocolate coating | Refrigerate until hard | 30-45 minutes | 35-40°F (1.5-4°C) |
Cutting and Serving
- Once the chocolate is fully set, gently lift the entire slab out of the pan using the parchment paper edges.
- Place the slab on a clean cutting board.
- Using a sharp chef’s knife, cut the slab into bars approximately 2 inches wide by 4 inches long to replicate classic 100 Grand Bar sizing.
- To achieve clean, precise cuts, warm the knife by running it under hot water, then dry thoroughly before slicing each time.
- Arrange your homemade 100 Grand Bars on a platter or wrap individually for gifting.
- Store any leftovers in an airtight container in the refrigerator to maintain freshness and texture.
Pro Tip: For the perfect bite every time, let the bars sit at room temperature for 5 minutes before serving to soften the chocolate slightly without melting.
Make-Ahead Tips
When planning to prepare our 100 Grand Bar Recipe ahead of time, following these make-ahead tips ensures optimal flavor and texture for every bite.
Prepare Layers in Advance
We can make the nougat and caramel layers up to 24 hours before assembly. Store each layer separately in airtight containers at room temperature. This prevents moisture absorption and maintains their distinct textures.
Chill Properly Between Steps
Allow each layer to cool completely before moving on to the next. After spreading the caramel over the nougat, refrigerate the layered slab for at least 1 hour to let it firm up. This is essential for easy handling and clean cutting later.
Melt and Store Chocolate Coating
Melt the chocolate with vegetable oil just before assembly for a smooth, glossy finish. However, if needed, we can prepare the chocolate coating up to 12 hours early. Keep it covered at room temperature and rewarm gently in a double boiler before applying.
Final Bars Storage Guidelines
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | 3-4 days | Keep in an airtight container away from heat |
| Refrigerator | Up to 2 weeks | Protect from moisture by wrapping well |
| Freezer | Up to 3 months | Wrap tightly with plastic and foil for best results |
Pro Tip
“For best flavor and texture, let the bars stand at room temperature for 10 minutes before serving.” This allows the chocolate to soften slightly and the caramel to become pleasantly chewy.
By organizing our process with these make-ahead tips, we balance convenience with the homemade quality that defines our 100 Grand Bar Recipe.
Storage Instructions
To keep our 100 Grand Bars fresh and delicious, proper storage is essential. Follow these clear guidelines for the best results:
- At Room Temperature:
Store the bars in an airtight container. Keep them in a cool, dry place away from direct sunlight. They will stay fresh for up to 3 weeks. This method preserves the chewy caramel and crisp texture perfectly.
- In the Refrigerator:
For longer shelf life, place the bars in an airtight container or wrap them tightly in plastic wrap to avoid moisture absorption. Refrigerated bars last up to 6 weeks. Allow them to come to room temperature for about 10 minutes before serving for optimal flavor and texture.
- Freezing the Bars:
To extend storage up to 3 months, wrap each bar individually in plastic wrap, then place them in a freezer-safe airtight container or heavy-duty freezer bag. Thaw bars at room temperature for 30-60 minutes before serving.
| Storage Method | Container Type | Storage Duration | Notes |
|---|---|---|---|
| Room Temperature | Airtight container | Up to 3 weeks | Keep in a cool dry place, avoid heat |
| Refrigerator | Airtight container or wrapped tightly | Up to 6 weeks | Let sit 10 minutes before serving |
| Freezer | Individually wrapped, airtight container | Up to 3 months | Thaw 30-60 minutes at room temp |
Pro Tip: Always use airtight packaging to prevent moisture and odors from affecting the 100 Grand Bars. This keeps their flavor rich and texture just right.
By following these Storage Instructions, we safeguard the integrity of our homemade 100 Grand Bars, ensuring they remain as satisfying as the moment we first made them.
Conclusion
Making 100 Grand Bars at home lets us enjoy a classic treat with fresh ingredients and full control over every layer. It’s a fun way to bring nostalgia into our kitchens while impressing friends and family with something truly homemade.
With the right tools and a little patience, we can master the perfect balance of nougat, caramel, and chocolate. These bars are not only delicious but also versatile for gifting or sharing at any occasion.
By following the steps and tips, we ensure every bite delivers that iconic crunch and sweetness. Homemade 100 Grand Bars prove that some of the best sweets come from our own efforts and creativity.
Frequently Asked Questions
What ingredients do I need to make homemade 100 Grand bars?
You need granulated sugar, light corn syrup, unsalted butter, heavy cream, vanilla extract, salt, semi-sweet chocolate, vegetable oil, egg white, water, crisped rice cereal, and powdered sugar. These ingredients create the nougat, caramel, and chocolate layers.
What kitchen tools are essential for making these candy bars?
You’ll need a heavy-bottomed saucepan, candy thermometer, mixing bowls, electric mixer, and a 9×9-inch baking pan lined with parchment paper for best results.
How do I make the nougat layer?
Cook a sugar syrup, whip egg whites, then combine with syrup and crisped rice cereal. This layer should be fluffy but firm.
How do I achieve the perfect caramel layer?
Cook sugar, corn syrup, butter, and cream to the firm-ball stage using a candy thermometer. Add vanilla and salt for flavor.
Can I prepare the layers in advance?
Yes, nougat and caramel layers can be made up to 24 hours ahead and stored in airtight containers at room temperature.
How long should I chill the bars before adding chocolate?
Chill the caramel and nougat layers for at least one hour before pouring melted chocolate on top.
What is the best way to store homemade 100 Grand bars?
Store them in airtight containers at room temperature for up to a week, refrigerate for two weeks, or freeze for longer storage.
How do I cut the bars neatly?
Use a sharp knife and let the chocolate set completely. A quick tip is to let bars sit at room temperature a few minutes before cutting.
Are homemade 100 Grand bars good for gifting?
Yes, they make nostalgic, delicious gifts perfect for sharing at gatherings or special occasions.
Why use a candy thermometer in this recipe?
It ensures precise temperature control for caramel and nougat layers, crucial for achieving the correct texture and consistency.