Dime to a Dollar
About this build
A slab of homemade hard caramel enclosed in chocolate creates a giant Dime bar. The original project records a finished size of 35 by 22 cm.
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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.
- Estimated cost £3.22 for a bar of 35cmx22cm; double the quantities for a bigger one if a tray can be found. The ingredients were 600g caster sugar, 300ml of water and 350g chocolate. The water and sugar went into a pan, preferably an old one because it is a pain to clean, on a medium temperature until simmering, then heated for a fairly long time until thickening and turning brown, about 350 degrees on a thermometer; the maker insists the specks are sugar, not mould. The caramel was tipped onto a baking tray lined with parchment and left a little while to set, a slightly bigger tray was lined and covered with a sheet of melted chocolate roughly the same size, the caramel laid on top and covered with more melted chocolate, and the whole left to set, with a warning not to break your teeth. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8
Notes from the contributor
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Estimated cost: £3.22 Size: 35cmx22cm you could make it bigger just double the quantities and try and find a baking tray big enough!!!! Ingredients: 600g Caster Sugar 300ml of Water 350g Chocolate
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The original account
Estimated cost: £3.22
Size: 35cmx22cm you could make it bigger just double the quantities and try and find a baking tray big enough!!!!
Ingredients:
600g Caster Sugar
300ml of Water
350g Chocolate
First of all you need to make the caramel to go on the inside. Put the water and sugar in a pan, preferably a really old one as it is a pain in the ass to clean!!! Heat on a medium temperature until it starts simmering.
Keep on heating for a fairly long time in till it starts thickening and stars to turn a brown colour.
If you have a thermometer put that in it and wait in till it reaches about 350 degrees. Its not mould in the caramel just sugar. Honestly!!!
Tip on to a baking tray lined with baking parchment and leave for a little while until set.
When its set (which isn’t that long) line a slightly bigger tray with baking parchment and cover it with roughly the same size of melted chocolate as the caramel.
Place caramel on top of the chocolate and then cover the caramel with more melted chocolate.
Leave to set ……
And that’s how you transform a dime to a DOLLAR. Enjoy!!!!
P.S Don’t break your teeth!!!
