I’ve said it before, and I’ll say it again: I love making giant candy recipes! Something I also love is taking common kitchen items, and turning them on their head. Today, I’m going to use a “boring,” loaf tin, and turn into something extraordinary. This is my GIANT Caramel Kit Kat. If you LOVE giant recipes, check out my GIANT Twix Bar and my GIANT Samoa Cookie.
Without a doubt, the trickiest part of this recipe making the caramel. It’s a very delicate process. You don’t want it to be over mixed, burnt, gritty, or bitter. When boiling, you have to just keep a close eye on it. It will go from undercooked to perfect in a matter of seconds. It should be the color of tea!
- Lay down a piece of a cake box with the rough side facing up. Place a Kit Kat logo template on top. Use an Xacto knife to cut out the logo.
- In a loaf tin, position a letters so that they appear backwards with the smooth side facing you. They should look like this:
- Once happy with the placement, use a toothpick to spread melted chocolate to the rough side of the letters and secure them to the bottom of the loaf tin.
- Pour the melted milk chocolate (thinned out with Crisco) into the loaf tin about halfway full. Tap on the bench to level off the chocolate. Use a spatula to run some of the chocolate up the sides. Tap on the bench, and transfer to the fridge for 15 minutes.
- Once set, remove from the fridge. Scoop a generous amount of caramel over the chocolate. Use a wooden spoon to spread out the caramel evenly. Pour another layer of chocolate over the caramel. Make sure that it’s completely flat and even.
- Place your wafers directly onto the chocolate. Once there is a full layer of wafers, brush melted chocolate onto those wafers, and stack another row of wafers on top.
- Pour melted chocolate between the wall of the loaf and the edges of the wafer. Tap the bench, and add a generous amount of melted chocolate so that the top is completely covered in chocolate. Use an offset spatula to make it flat and even. Run a napkin around the top most edges of the loaf tin for a clean finish.
- Refrigerate for an hour.
- Take the loaf tin out of the fridge. Pull on the sides of the tin to help the chocolate separate from the walls of the tin. Gently, flip the tin over and lift.
- Use your Xacto knife to outline the Kit Kat letter to help remove it from the giant Kit Kat.
TO MAKE YOUR CARAMEL:
- Heat a pot with cream. Boil the cream, and remove from heat quickly once it boils.
- Simultaneously, heat another pot with water, sugar, and glucose. With a pastry brush, brush the walls of the pot with water. Stir lightly with a wooden spoon. Get it to a boil,and boil for 5-8 minutes (go by color, it’ll be the color of tea). Once brown, take off the heat.
- Add your vanilla essence to your cream. Pour your cream into the sugar mixture in small increments. Stir in between.
- Once the caramel stops bubbling, add your butter and stir in.
- Place ice and water in a large silver bowl. Have another silver bowl (without ice water) at the ready.
- Once the butter is completely stirred in, pour the caramel into the silver bowl without ice water. Then, Place the caramel filled bowl into the bowl with the ice bath for 3 minutes. Stir intermittently.
- Pour in white and milk chocolate. Stir until the chocolate is completely melted. Let the caramel sit in ice until it’s cool to touch.
🎵 Break me off a piece of THIS Kit Kat bar! 🎵
-For the printable recipe click here: http://bit.ly/2jgoaVS
What You’ll Need:
- 1kg compound milk chocolate
- Approx 5 packets of vanilla or chocolate wafer sandwich cookies (buy more than you think you’ll need – these are delicious in ice cream if you find yourself with leftovers)
- The caramel is the complex part – here’s the recipe:
- 600ml whipping cream
- 3.5oz / 100g caster (fine) sugar
- 1 tablespoons Glucose, Corn Syrup or Honey
- 6oz / 175g butter, cubed (salted or unsalted doesn’t matter here)
- 2 tsp vanilla extract or essence
- 2.5oz / 70g compound milk chocolate
- 2.5oz / 70g white chocolate
- Cup of water
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