Caramacaholic
About this build
Large slabs of melted Caramac are joined into a giant bar, with the logo added by hand. The original photographs show the moulding and assembly.
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What the original account establishes
These notes distinguish the recorded result from quantities or settings the contributor did not specify. Follow each source link to the original passage.
- 20 Caramac bars were bought. Each giant slab was 2½ bars melted over a pan of water, poured into a lined tin and hardened for 10 minutes in the freezer, and 6 slabs were made; 3 more bars were melted and piped through an icing kit to write the logo freehand, with extra bars needed because the piping was messy. The slabs were then joined and coated using hot Caramac. The contributors put the result at around 4 times the width of a bar. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7
Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
20x Bars of Caramac (at 40p per bar) 1x Baking tin (Caramac shaped) (£3.96) 1x Set of icing writing kit (£1.99) Total Pimping Cost = £13.95
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The original account
Being big fans of the site, my girlfriend and I were keen to Pimp our first snack, and one of our personal favourite is the Caramac bar. Whilst making the bar was easy to do by melting down many, many bars, the tricky bit was the writing on the bars themselves!!
Ingredients
20x Bars of Caramac (at 40p per bar)
1x Baking tin (Caramac shaped) (£3.96)
1x Set of icing writing kit (£1.99)
Total Pimping Cost = £13.95
Woohoo! Caramacs 🙂
Directions
1. The first step was to melt the bars of Caramac down into liquid form, as we needed to make 6 individual bars (Giant) we used 2 ½ normal bars. Using saucepan of water with Caramac on top, melted down to liquid (smelt amazing!).
2. Next the liquid Caramac was poured into the rectangle baking tin with baking paper inside (key to getting out!) and put in the freezer for 10 mins to harden up. After 10 minutes the mixture should be set, take out of freezer and remove from tin, is very fragile and can break easily!
3. Repeat the process 6 times (as there are 6 bars in normal sweet!) to end up with 6 giant blank bars, next is the tricky bit…
4. Next we melted down 3 more bars or Caramac to liquid and poured into the icing kit we had bought (which is very messy to do so needed extra bars at this point!). Then we had to write the Caramac logo and outline on each bar freehand without covering everywhere with hot Caramac!
5. Once each individual Caramac bar was complete, the bars were placed together and the outside of each bar covered, and melted together using the hot Caramac to create one giant bar!
6. For size comparison the remaining Caramac bar was placed next to the Giant Caramac bar, in terms of sizing, it was around 4 times as wide, and 3 times in length squared so pretty big!
7. After allowing to cool the majority of the bar was consumed and left makers feeling sick. Whilst the making of bars was fairly modest the magnifying in size and writing tricky, so the next Pimp is already being planned.
