Giant Rolo Candy Bar

Lately when I’ve been going to the store, I haven’t been seeing Rolos on the shelves! It’s one of my favorite candies, and I think it’s absolutely silly, so I’m taking matters into my own hands and making my very own Rolos. This wouldn’t be My Cupcake Addiction if it didn’t have a twist…a giant twist… That’s right, we’re making them giant! Just when you think you’ve seen the most giant candy recipes on this channel (remember the giant chocolate bar, the giant ice cream Snickers, and the giant peanut butter cup?!), but this one is my biggest yet. It’s a whopping SIX POUNDS!

For this recipe, you’ll need to work with melted chocolate. If you want some tips on working with melted chocolate click here. 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!  

giant-rolo-candy-bar

What You’ll Need:  

  • 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
  • 1 large bowl of melted milk chocolate
  • 2.5oz / 70g compound milk chocolate (unmelted)
  • 2.5oz / 70g white chocolate (unmelted)
  • 1 cup of water
  • Wooden Spoon
  • Pastry brush
  • 2 sauce pans
  • 2 large silver bowls
  • 6 plastic bowls (same dimensions)
  • Cake scraper
  • Large piece of metallic gold cardboard (250gsm)
  • Ruler
  • Measuring tape
  • Non toxic craft glue
  • Sticky tape
  • Scissors
  • Pen
  • Craft scissors
  • Rolo logo on sticky paper/plain printer paper
  • Baking sheet
  • Parchment paper

Instructions:

  1. Spoon melted chocolate into one of your plastic bowls. Tap the chocolate on the bench. Use the spoon to spread the chocolate up onto the sides so that it covers the inside of the bowl completely. This should be a fairly thick layer of chocolate. Tip any excess back into the main bowl of melted chocolate. Run your finger around the top of the bowl for a clean line around the edge. Transfer to the fridge, and repeat with the other five bowls.

    rolo bowl
  2. Dollop a tablespoon of melted chocolate onto a baking sheet lined with parchment paper. Use the back of the spoon to make a disc shape. The disc should be slightly smaller that the circumference of your plastic bowl. Make 5 more of these discs, and transfer to the fridge to set.
  3. Heat a pot with cream. Boil the cream, and remove from heat quickly once it boils.
  4. 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.

    caramel boiling
  5. Add your vanilla essence to your cream. Pour your cream into the sugar mixture in small increments. Stir in between.
  6. Once the caramel stops bubbling, add your butter and stir in.
  7. Place ice and water in a large silver bowl. Have another silver bowl (without ice water) at the ready.
  8. 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.
  9. 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.

    white and milk chocolate
  10. Take your bowls and discs out of the fridge. Turn the bowl upside down and press down on the bottom of your bowl with the palm of your hand. Turn your bowl back over, and the mold should come out easily, and neatly. Once released, place the chocolate back in the bowl.
  11. Pour the caramel into that chocolate mold to about a centimeter below the fill line. Place the disk over the caramel. Then, pour melted chocolate over the disk. It should be spread completely to the edges. Use a scraper to make sure it’s completely level. Tap on the bench before transferring to the fridge. Repeat with the five other pieces.

    scraper
  12. Stack your bowls used to make your Rolo molds alternating with one right side up, and the other upside down. There should be three stacks. Place a ruler on top of the stack of bowls, and use a measuring tape to measure how high the stack is.
  13. Then, use that length from the measuring tape to measure out a strip from the gold cardboard. Cut that strip, and set aside.

    tape measure
  14. Use your bowl to draw two rings onto the excess of your gold cardboard (the smaller piece). Add 5-6 tabs to the circles, and cut the circles around the outline and tabs. Then, split each tab in 2, and fold them up.

    drawing
  15. Place a piece of parchment paper on your cardboard. Fold over an inch of the parchment paper on both edges. Glue the parchment paper.  
  16. Attach the two circular tabs, one on both sides. Tape down the tabs to cardboard, begin to roll as you continue to tape.

    tape tabs
  17. Stack your Rolos in the cardboard fixture. Once stacked, place them over on its side. Roll the cardboard tightly over. Put a few pieces of tape on the seam to hold it in place, and then one long piece of tape over that.

    rolling the rolo
  18. Print the Rolo logo on a piece of sticky paper (or plain paper is fine!), and stick it down so that it covers the pieces of tape.

    Rolo Final

I love getting your GIANT suggestions on Instgram! I’m going to roll away with this giant Rolo and think about how they are no longer available in Australia 😦

-For the printable recipe click here: http://bit.ly/2h26J9Y
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