Do you love Crunchies? You’d never guess how easy they are to make at home! Homemade honeycomb isn’t as hard to make as you might think, and once you’ve mastered that all you need to do is cover it with a little chocolate – simple!
You can make your bars as thick or as long as you like. If you want to recreate the thick shape of Crunchies, make sure you pour your honeycomb mix into the thick tray. If you want little bites, smash up the honeycomb to make random shapes – the choice is yours. You could even try covering it with dark, white or flavoured chocolate.
This recipe makes roughly 12 small bars.
- 200g milk chocolate
For the honeycomb centre
- 175g granulated sugar
- 125g golden syrup
- 1½ level tsp bicarbonate of soda
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Place the sugar and golden syrup into a pan and add 2 tbsp of water. Allow the sugar to dissolve on a low heat then bring to the boil until the sugar has reached the crack stage (156°C or 300°F on a sugar thermometer). If you don’t have a thermometer, drop a little into a cup of cold water; it should become hard at once.
When the toffee is hot enough, quickly tip in the bicarbonate of soda and stir throughly. It will instantly foam up but you need to make sure all the soda crystals have dissolved. Pour onto a greased baking tray and allow to harden.
Before it gets too hard, mark the honeycomb with an oiled knife to make it easier to break into your desired shape when hard.
While the honeycomb is hardening, melt the chocolate on the hob or in the microwave and allow to cool. Gently break the honeycomb into bars and dunk into the cooled chocolate until completely covered. Allow to firm on a wire rack (with a plate underneath) before moving onto a sheet of greaseproof paper in the fridge to set.
And your finished Crunchie bars are ready to be enjoyed!