Giant Candy Bar<br />Bookmark Recipe: https://www.scrumdiddlyumptious.com/giant-candy-bar<br /><br />Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.<br /><br />******************************************************<br /><br />Who doesn't like candy? Well, lots of people, but in that case, it means even more for those of us who do. Particularly when you make something like this: the Giant Candy Bar. Let's take a look at how it's done.<br /><br />You'll Need:<br /><br />For the filling:<br /><br />- 33 fl oz cream<br />- 14 oz solid + 1 oz melted white chocolate<br />- 10 sheets gelatin<br />- 1 tsp vanilla flavoring<br /><br />For the chocolate glaze:<br /><br />- 10.5 fl oz milk chocolate<br />- 10 fl oz cream<br /><br />For the bottom of the candy bar, to glaze the underside:<br /><br />- 5 oz melted milk chocolate<br /><br />Here's How:<br /><br />1. First make three molds out of cardboard that'll create the hollows in the candy bar. Make sure they fit the width of a loaf pan, but without leaving any space. Then wrap them in clear plastic food wrap.<br /><br />2. Grease the loaf pan and cover the bottom of the molds with melted white chocolate before setting them in the pan.<br /><br />3. Next, heat the cream in a pan but don't let it boil, and add the white chocolate and vanilla flavoring.<br /><br />4. Grab the gelatin and add it to the pan. Stir continuously until it is completely dissolved.<br /><br />5. Pour the mixture into the loaf pan over the molds and leave it in the refrigerator for three hours to set.<br /><br />6. Warm the milk chocolate for the bottom layer of the glaze in a bain marie, then pour it carefully over the cream mixture in the loaf pan. Refrigerate it for another 30 minutes.<br /><br />7. For the rest of the glaze, gently heat the rest of the cream and add the rest of the chocolate and stir until smooth. <br /><br />8. Remove the candy bar from the loaf pan and stand it on a cooling rack over a tray. Take out the cardboard molds and pour the chocolate glaze over the whole thing.<br /><br />9.The finished bar now needs another 30 minutes in the fridge.
