How to Make Candy Bars

A candy bar, or chocolate bar in all other English speaking countries, is a form of confectionery that is usually shaped in a bar or log form. The candy bar took form in the late 19th century as a way to package chocolate candies and distribute them in a bulk variety. This would cost the consumer more money because they were then charged for the wrapping of the candy bar as well.

Things You'll Need

  • Double broiler
  • 10 oz. semi-sweet chocolate, chopped
  • Candy mold with 1 inch deep by 1 inch wide by 2 inch long cavities
  • Thermometer
  • 2 oz. soft caramel candies
  • 1 tbsp. cream
  • Microwave safe bowl
  • 1 oz. cashews, chopped

Instructions

  1. Place 2/3 of the chocolate into the double broiler. Stirring consistently, gently heat the chocolate to 110 degrees F. Remove from the heat. Add the remaining chocolate to the melted chocolate; stir. Using the thermometer, cool the chocolate to 80 degrees F. Remove the chocolate chunks that did not melt. This is your tempered chocolate.

  2. Pour a small layer of tempered chocolate on the bottom of each cavity within the mold. Turn the mold upside down and swirl it around till the chocolate coats the sides of the cavity. Clean the top of the mold and place it in the refrigerator.

  3. Place caramels, 1 tbsp. water and the cream into a microwave safe bowl. Microwave for 1 minute. Check consistency. Microwave more as needed to melt ingredients.

  4. Spoon caramel into mold filling each cavity about 2/3 full. Sprinkle chopped nuts over the caramel almost to the top of the mold, but not quite.

  5. Spoon remaining chocolate over the candy bar tops. Place the mold into the refrigerator until the candy bars set completely, about 1 hour.

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