King-sized Candy Bars Recipe

Temper or melt chocolate

Chop chocolate finely. Set up a double boiler (simmering water, bowl above not touching). Place 450 g chocolate and cocoa butter (if using) in the bowl and melt, stirring often, until smooth and 48–50°C (118–122°F) for tempered method. If you prefer easier method, melt to 45°C (113°F) and do not fully temper—bars will still be delicious but less glossy. Remove from heat.

Cool & finish temper

If tempering: stir in remaining 150 g chopped chocolate off-heat to bring temperature down to 30–31°C (86–88°F) for semisweet. Keep warm over the double boiler briefly if it cools too much (do not exceed 31–32°C). If not tempering, keep melted chocolate warm and fluid; add 1–2 tbs neutral oil if needed to thin for coating.

Coat molds

Pour or spoon a thin layer of chocolate into each mold cavity or into the lined loaf pan, tilting to coat bottom and sides. Tap gently to remove air bubbles. Refrigerate 5–10 minutes until set. Apply a second thin layer to ensure a sturdy shell; chill again 5–10 minutes. Reserve remaining melted chocolate for final enrobing.

Prepare equipment

Line a small baking sheet or plate with parchment and set nearby. Have a candy thermometer ready for the sugar syrup.

Make sugar syrup

In a medium saucepan combine granulated sugar, corn syrup, and water. Stir gently to combine over medium heat until sugar dissolves. Attach candy thermometer and bring syrup to a boil without stirring; swirl pan occasionally. Cook syrup to 118°C (244°F) for nougat.

Whip egg whites

While syrup cooks, whip egg whites and cream of tartar in a clean mixing bowl to medium-soft peaks. When syrup reaches 118°C, remove from heat.

Combine syrup and egg whites

With mixer on medium speed, slowly pour hot syrup in a thin stream into whipped egg whites. Continue beating until mixture becomes thick, glossy, and cools to about 40°C (104°F). Beat in vanilla and almond extract. Fold in confectioners' sugar to stabilize and achieve a spreadable, taffy-like nougat.

Form nougat

Spoon or pipe the nougat into the set chocolate shells (or onto the parchment if using loaf pan), leaving room for caramel and chocolate top. Smooth the surface and chill briefly (10–15 minutes) until firm enough to accept the caramel.

Make caramel

In a heavy-bottomed saucepan, melt butter over medium heat. Add brown sugar, sweetened condensed milk and corn syrup, stirring to combine. Bring mixture to a gentle boil, then reduce heat to maintain a steady simmer. Cook, stirring frequently to prevent scorching, until caramel reaches 115–118°C (239–244°F) (firm ball to slightly firm-ball stage). This will produce a chewy caramel.

Finish caramel

Remove from heat and stir in salt and vanilla. If adding nuts or cereal, fold them into the caramel now so they distribute evenly.

Assemble caramel layer

Spoon warm caramel over the nougat layer in each mold or over the nougat in the loaf pan, spreading evenly and leaving a small gap at the top for chocolate sealing. Allow the caramel to set at room temperature 20–30 minutes or refrigerate 10–15 minutes until firm but slightly yielding.

If using nuts and cereal, fold them into the warm caramel as noted above. Alternatively, sprinkle chopped peanuts over the caramel before it sets to create a layered crunchy texture. Ensure distribution is even so each bar gets similar nut content.

Seal bars with chocolate

Reheat reserved melted chocolate gently if it has thickened (double boiler briefly or microwave in 10-second bursts). Pour or spoon chocolate over each caramel-topped bar to fully seal the top and edges. Tap molds gently to remove air pockets and smooth the chocolate. While still wet, sprinkle a small pinch of sea salt on each bar if desired.

Set & demold

Chill molded bars until chocolate is fully set, about 20–30 minutes in the refrigerator. If using a loaf pan, chill until firm then lift bars using the parchment and cut into king-sized portions with a warm, dry knife (wipe between cuts). For individual molds, invert to demold. Store bars in an airtight container at cool room temperature or refrigerated for up to 2 weeks (refrigeration may dull chocolate shine).

Serving

Let refrigerated bars sit 10 minutes at room temperature before eating for best texture. Serve whole or cut into large king-sized pieces.