homemade 100 Grand Bars

Guys. Did you know that Thanksgiving is just hours away?! 

I don't know how you feel about Thanksgiving, but I love everything about it.

Food. Family. Traditions. Food.

That's what I am talking about!

This year, Thanksgiving is going to be a very interesting one.

Rather than have a traditional meal of Turkey, mashed potatoes, green bean casserole, and pies--we are going to Las Vegas. (Vegas, baby!)

Bring on the casinos, the strip, and the pool hotties! (Haha, just kidding!)

Actually, we already celebrated Thanksgiving this past Sunday.
It was lovely, of course.
But you know... I am so over Thanksgiving that I think I will start decorating for Christmas tomorrow.
Don't judge.

Oh yeah, speaking of Thanksgiving…this treat is sure to please all your guests.
It's super duper easy.
And who doesn't love that chewy, crispy, perfect 100 Grand Candy Bar?

Homemade [Copycat] 100 Grand Bars

gluten-free

30 unwrapped Kraft caramels, at room temperature
1 bag milk chocolate chips (12 oz)
3/4 cup crisp rice cereal


DIRECTIONS

1. Flatten out all the caramels into small rectangles (about 1/4 inch thick), using your warm hands. Lay out all the caramels onto a cookie sheet covered with wax paper.
2. Start melting the chocolate chips in a double-boiler, on medium-high heat. Stir until smooth, but make sure not to overheat. If chocolate starts to clump, stir in a teaspoon of coconut oil.
3. Remove chocolate from heat. Stir in cereal.
4. Dip each caramel into the chocolate mixture, using a spoon. Make sure to coat well. When done, lay onto cookie sheet covered with wax paper.
5. Cool until firm. For faster cooling, chill in the freezer.

Disneyland and Banana Taffy

Lovebirds in Cartoonland.

Yes. We went to DISNEYLAND! And by we, I mean the boyf and I.
It was so much fun.

Excited for the day ahead of us!

Our married friends: Drew and Teresa.

This street was trippy. Part of it is real and the other part is a painting.

Kissy kiss.

Sully! (And Teresa trying to smooch him...)

We got "Just Married" pins (just for fun, folks). It was awesome because the Disneyland workers treated us so well--giving us free stuff and taking us on rides behind the crazy busy lines. We got all sorts of congratulations from strangers too. Totally worth it.

Screamin' on the California Screamin'

Killer toys.

Riding the new Little Mermaid ride. At least Devin looks cute.

Bahahaaa...seductive. This makes me laugh every time.

Mickey Mouse!

Pluto!

Woof. Rawr.

GIANT turkey leg!!

Briar Bear!

Looks like we've been a little too naughty, and not so nice.

Sneaking food out of Minnie Mouse's fridge. She had quite the collection of cheese.

For the record, we love Mickey Mouse.

 

Finale: the fireworks. Spectacular.

HUNTINGTON BEACH

Beavis and Butthead. I loved this TV series! Does anyone remember these guys? They were hilarious...and crude, I must admit.

Taking a picture from a mirror inside the antique shop.

That is one sexy man.

Looking out to the Pacific.

Timed camera shot. I think it turned out rather nicely :)

My eye. Regards of Devin.

My turn at photography.

LAGUNA BEACH

Running along the beach. favorite. thing. ever.

THANKS for joining me on my adventure :)

And now my inspiration for today's recipe! (finally)...

...CANDY!!

And not just any candy, but BANANA salt water TAFFY!!!

That's right...I said salt water taffy :)

Soft, chewy, sweet, salty, perfect.

Can't forget the salt!

 Boiling down that sugar...

Letting it cool a bit.

When in doubt, call in the help of your family.

Pull it until your arms fall off.

And voila! Taffy!

Taffy Snake. Thanks to my silly mother :)

There's a time to cut...

 There's a time to wrap...

And there's always, always a time to eat :)

Banana Salt Water Taffy

• 2 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 1 1/2 teaspoons salt
• 2 teaspoons butter
• 1/4 teaspoon-1 teaspoon banana flavoring
• 3-7 drops yellow food coloring

1. Butter the sides of a 2-quart saucepan
2. Add sugar, corn syrup, water and salt to the pan
3. Cook over medium heat, stirring constantly until sugar is dissolved
4. Continue cooking to 250-265 degrees (between the firm-ball and hard-ball stage), without stirring (the mixture should boil gently over the entire surface)
5. Remove from heat
6. Stir in butter, flavoring and color
7. Pour into a buttered 15x10x1 inch pan (glass works well)
8. Cool for about 20 minutes or until easily handled
9. Butter hands and pull candy is until difficult to pull (call in the help of friends of family--trust me, you'll need it!)
10. Add in more flavoring and color, if needed
11. Cut into fourths
12. Pull each piece into a long strand about 1/2 inch thick
13. Cut taffy into bite size pieces using buttered scissors
14. Wrap each piece in plastic wrap or wax paper (I prefer wax paper)
15. Store in ziploc baggies or an airtight container

Oh candy, why are you so good?