Homemade 100 Grand Candy

This homemade version of the classic 100 Grand candy bar combines chewy caramel, crispy rice cereal, and smooth milk chocolate for a nostalgic treat that tastes even better than the original. Perfect for holiday gift-giving or satisfying your sweet tooth without a trip to the store.

I first made these on a rainy weekend when my kids were complaining of boredom, and the activity turned into our favorite Saturday tradition. Now they request these treats for every school bake sale and neighborhood gathering.

Ingredients

• Unwrapped caramels: The foundation of this recipe providing that signature chewy texture. Werthers soft caramels work perfectly but any quality soft caramel will do. Look for caramels that are pliable at room temperature.
• Milk chocolate chips: Creates the classic candy bar coating. Use a quality brand like Ghirardelli for the smoothest melting experience and rich flavor. Dark chocolate can be substituted for a more sophisticated flavor.
• Vegetable shortening: Helps thin the chocolate for easier dipping while ensuring a perfect set. This tiny amount makes a big difference in achieving that professional looking finish.
• Crispy rice cereal: Provides the essential crunch that makes 100 Grand bars unique. Regular Rice Krispies work perfectly, but any crispy rice cereal will do. Always check freshness as stale cereal will affect the final texture.

Step-by-Step Instructions

Prepare the caramel base:

Take two caramels and flatten them together between your fingertips, working to create a rectangular shape about half an inch thick. If the caramels are firm, microwave them for just 5 seconds to make them more pliable. The goal is to create small candy bar shapes that resemble miniature 100 Grand bars. Continue this process with all remaining caramels, placing the shaped pieces on waxed paper as you work.

Melt the chocolate mixture:

Place your chocolate chips and vegetable shortening in a microwave safe bowl. Heat at 50% power in 30second intervals, stirring thoroughly between each interval until completely smooth. Alternatively, use a double boiler method by placing the chocolate and shortening in a heat safe bowl over simmering water, stirring constantly until melted. The shortening creates the perfect consistency for coating.

Create the crispy chocolate coating:

Add the crispy rice cereal to your melted chocolate mixture, folding gently but thoroughly to ensure every piece of cereal is coated without crushing the delicate puffs. This creates the signature crackly texture that makes 100 Grand bars so distinctive. The mixture should be thick but still fluid enough to coat the caramel.

Coat the caramel pieces:

Working with one caramel rectangle at a time, drop it into the chocolate rice mixture. Use a fork to fully submerge and coat the caramel. Lift the piece out with the fork, allowing excess chocolate to drip back into the bowl by gently tapping the fork on the edge of the bowl. The key is a thorough but not excessive coating.

Allow to set:

Place each coated candy bar onto a sheet of waxed paper, maintaining some space between pieces to prevent sticking. Let them sit undisturbed at room temperature for 1 to 2 hours until completely firm. For faster setting, place in the refrigerator for about 30 minutes, but return to room temperature before serving for the best texture.

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The vegetable shortening is my secret weapon in this recipe. I discovered its importance the hard way after my first batch seized up during dipping. My grandmother actually taught me this trick when we made chocolate dipped strawberries together every Valentine's Day. That tiny teaspoon makes all the difference between amateur results and professional looking candy.

Storage Solutions

These homemade candy bars will keep beautifully at room temperature for up to two weeks when stored in an airtight container with parchment paper between layers to prevent sticking. For longer storage, refrigeration works well but may slightly alter the texture of the caramel. When refrigerated, allow the candies to come to room temperature before enjoying for the perfect chewy experience. In warmer climates, storing in the refrigerator is recommended to prevent chocolate from becoming too soft or developing bloom.

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Creative Variations

The basic recipe provides a fantastic foundation that can be customized in numerous ways. Try replacing milk chocolate with dark chocolate or white chocolate for different flavor profiles. Add a pinch of sea salt to the caramel for a modern salted caramel twist. Mix in a tablespoon of peanut butter to the chocolate mixture for a Reeses meets 100 Grand hybrid. During holiday seasons, sprinkle crushed candy canes or colored sprinkles on top while the chocolate is still wet for festive versions. My family particularly loves the addition of toasted coconut mixed into the crispy chocolate coating.

Serving Suggestions

These homemade 100 Grand bars make a stunning addition to dessert platters when cut into bite sized pieces. Serve alongside coffee or hot chocolate for an indulgent after dinner treat. Pack them in lunch boxes for a special homemade surprise. Arrange on a decorative plate with other homemade candies for holiday entertaining. For an elevated dessert, chop these candies and use as a topping for vanilla ice cream with caramel sauce. They also make wonderful additions to cookie plates during gift giving season.

Recipe FAQs

→ Can I use different types of caramels for this candy?

Yes, you can substitute other soft caramels, but Werther's soft caramels are recommended for their flavor and texture. Kraft caramels also work well. Avoid hard caramels as they won't flatten properly. If your caramels are too firm, microwave them for 5-10 seconds to soften before flattening.

→ How long do these homemade candies stay fresh?

When stored in an airtight container at room temperature, these homemade candies will stay fresh for 1-2 weeks. For longer storage, you can refrigerate them for up to 3 weeks or freeze for up to 3 months. Just bring them to room temperature before serving for the best texture.

→ Can I use dark chocolate instead of milk chocolate?

Absolutely! While milk chocolate more closely resembles the traditional 100 Grand candy bar flavor, dark chocolate works wonderfully for a more sophisticated taste. Semi-sweet chocolate chips are a good middle ground option. Just maintain the same ratio with the vegetable shortening.

→ Why is vegetable shortening added to the chocolate?

Vegetable shortening helps thin the chocolate for easier dipping while creating a smoother coating that sets with a nice shine. It also helps prevent the chocolate from becoming too brittle when set. In a pinch, coconut oil can be substituted (though it may add a slight coconut flavor).

→ What's the best way to dip the caramels in chocolate?

Use a fork to dip each caramel rectangle into the chocolate-cereal mixture, then tap the fork gently on the side of the bowl to remove excess coating. Slide the coated caramel off the fork onto waxed paper using another fork or knife. For best results, work with just a few pieces at a time to prevent the chocolate from setting too quickly.

→ Can I add any flavor variations to this candy?

Yes! Consider adding 1/4 teaspoon of vanilla extract to the chocolate mixture for enhanced flavor. For seasonal varieties, try adding a pinch of sea salt, a dash of cinnamon, or even a drop of peppermint oil to the chocolate. You can also drizzle with white chocolate after setting for decorative contrast.