Ton of Caramel Wafer
About this build
Layers of ice-cream wafers and melted caramel are covered in chocolate and presented in an enlarged homemade Tunnock's wrapper.
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What the original account establishes
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- The ingredients were 3 bags of toffees with no weight given, 400 g of chocolate and 2 packs of 48 ice-cream wafers. The toffees were melted in a glass bowl over boiling water, with a tablespoon of water added to speed the melting, then sandwiched between wafer layers laid alternately lengthways and widthways. The stack set in the fridge before the chocolate went on, and the finished bar set again overnight. It weighed 666 g against 27 g for a normal wafer. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6
Notes from the contributor
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Now onto the ingredients…
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I then melted the chocolate using the same method as the toffee, and poured it on the top, making sure it covered the sides – and into the fridge once more, this time overnight…
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The original account
As an impoverished student (honest!) I stumbled across this website with the aim of spreading the word of this wonderful “Pimpage”, in the hope that all students out there will begin to do something productive with their free mornings/ afternoons/ days (!), instead of watching mind-numbing daytime TV!
So I thought and hard about what snack I could pimp that would be both delicious and not ridiculously impossible to make… then it hit me like a giant custard cream across the face! What is the perfect, no, the ONLY snack that effectively breaks the barrier between the biscuit and the chocolate bar? And can be eaten at any time of day without being stared at by the little-uns in the biscuit tin? That’s right – a Tunnock’s Caramel Wafer!
Now onto the ingredients…
You’ll need: 3 bags of toffee = 90p
400g of chocolate = 96p
2 packs of 48 ice cream wafers = 76p
Greaseproof paper (already had some)
Some Tunnock’s Caramel wafers (for reference)
Wrapper design + Adobe photoshop + time/ patience = priceless!
I laid out the first layer of wafers onto the greaseproof paper, and measured it – just to be sad! (and get the all important statistics for comparison at the end of the pimp!)
The, I unwrapped 3 bags of toffees and melted them down in a glass bowl, over a pan of boiling water (tip: add a tablespoon of water to the toffees to help them melt quicker). My mum even suggested chewing them first to get them going, but luckily adding the water worked…
Then it was a race against time, to construct the monster, by sandwiching the toffee in between the layers of wafer, ensuring that every other layer is laid lengthways rather than widthways.
After many many layers later, I put the beast onto a tray and into the fridge it went (at an angle!)
While I waited for the toffee to harden, I set to work on the wrapper…
I then melted the chocolate using the same method as the toffee, and poured it on the top, making sure it covered the sides – and into the fridge once more, this time overnight…
Here is the finished pimp with the wrapper on…
…and a cross-section:
I think we can safely say that they would struggle to make 4 million of these bad boys every week!!
You may be interested to know that while the normal caramel wafer weighed 27g, the pimped up beast weighs in at a colossal 666g! maybe I should rename it “Demon Caramel Wafer”?
