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- Dish type
Make your very own crunchie at home with this delicious honeycomb covered in chocolate.
249 people made this
- 200g caster sugar
- 350g golden syrup
- 1 tablespoon vinegar
- 1 tablespoon bicarbonate of soda
- 450g plain chocolate or cocoa confectionery coating
MethodPrep:20min ›Cook:30min ›Extra time:25min preserving › Ready in:1hr15min
- Butter a 20x30cm (9x13 in) baking dish.
- In a medium saucepan over medium heat, combine sugar, golden syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, between 149 to 154 degrees C, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in bicarb. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
- In the microwave or over a double boiler, melt chocolate, stirring frequently until smooth. Break cooled honeycomb into bite sized pieces and dip into melted chocolate. Let set on greaseproof paper. Store tightly covered.
Cocoa confectionery coating is available online or in some specialty baking shops. You may get a more 'professional' look with a confectionery coating, however plain chocolate will taste just as nice!
Reviews & ratingsAverage global rating:(123)
Reviews in English (106)
How long will these keep? I am planning on making them tomorrow but am not seeing one of the people i am giving them to until the 28th, will they still be ok?-19 Dec 2011
I couldn't believe that my favorite crunchie was so easy to make. Next time though I'll try leaving it to heat to 132 degrees which is actually soft crack. 149-154 is too hard for my liking.-02 Nov 2010
-07 May 2011
Homemade Crunchie Bars!
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Originally published August 31, 2012. Updated on 6/8/2021
Homemade Crunchie Bars! A fun way to have Crunchie Bars - one of my favourites - on hand, wherever in the world you may live.
Wow, it's been a while since I've posted - sorry about that! Things have been utterly wild around here.
We're still working on tornado repairs. We got our walnut back from the mill, and are about to start working on building kitchen cabinet doors, etc. Exciting - I can't wait to see it finished - and to BE done!
In addition to that, yesterday we had the release of my first sewing manual in over a decade: "Spandex Simplified: Synchro Swimwear".
It's been really amazing to see the evolution of this (and my other!) sewing manual.
What started out as scrawled notes in a booklet and a black/white photocopied amateur publishing job over a decade ago is now a full color, photographic, professionally printed book. Love it!
No real time to breathe, though, as my next one - "Spandex Simplified: Sewing for Skaters" is coming up quickly, with a release date in just one month!
Homemade Crunchie recipe - Recipes
Cadbury's Crunchy Bar - surely you've seen it or tasted it at least once in your life. In this video Gemma Stafford shows us how to make a honeycomb, that is, the sticky, crunchy, toffee caramel part of the crunchy bar, then she goes further to coat it in Cadbury chocolate too. You just have to try it.
- ½ cup (100g) sugar
- 4 tablespoons golden syrup or honey
- 1 and a ½ teaspoons baking soda (bicarb of soda not baking powder) crush any lumps in the bicarb with a spoon.
<Read these instructions fully before starting your recipe and especially to make the caramel.>
- First, prepare your tray. Line a baking tray with parchment paper, or grease a marble surface with flavorless oil.
- Place the pot on the heat with the sugar and golden syrup (or honey) and let the mixture first melt, then turn to goo. Turn up the heat to medium and let the it simmer for 3 minutes. Take care not to over cook, set a timer.
- Turn off the heat, and immediately whisk in the bicarbonate of soda really fast, then stand back and watch the syrup change consistency. Quickly stop whisking and use your spatula to pour this immediately onto a piece of baking parchment or greased surface.
- Leave until it sets and then smash it, so that it splinters into many pieces. To wash your pot fill it with hot water and let it sit and it will melt away.
- To make a crunchie bar:
- Melt good quality chocolate (72% cocoa but you can go lower).
- Dip your broken honeycomb in the chocolate using a fork.
- Take out and let excess chocolate drip off. Place on a wire wrack to set.
Tip: If the air is humid the honeycomb may get sticky or melt. In this case, store in the freezer for perfect honeycomb.
Sometimes called a Weight Watcher Cookie, the secret to keeping this healthy snack at only 1 Weight Watcher point each is that they are full of fiber. Each Fiber Crunchie has 3 grams of fiber, which means you’ll fill up faster while satisfying your chocolate craving at the same time.
If your’e feeling confused about why high fiber is a good way to go, let me explain. In a nutshell, high fiber foods digest more slowly, which means the food stays in your stomach longer, making you feel full faster and stay full longer. This is helpful when you are trying to cut calories but not give into the need to munch.
In addition, the peanut butter in this recipe gives these healthy cookies some protein which is great for a little mid-day snack when you need a pick-me-up. You can make these ahead of time and then snack on them whenever! Put them in a sandwich bag and stick them in your purse or your gym bag or even just in your car (as long as it’s not too hot outside)! They are also great for kids lunches! Make sure they are always stored in an air-tight container. You can store them on the counter, but I like to stick them in the fridge and eat them cold too.
Homemade Crunchie chocolate bars
Grease and line a 20cm-square baking tin with non-stick baking paper.
In a medium pot, over low heat, combine the water, sugars, glucose and honey until completely dissolved. Turn the heat up and simmer until the syrup reaches 144°C (if you don’t have a sugar thermometer, simply drop the syrup into a
small cup of tap water. It is ready when it forms a hard ball almost
Remove from the heat and, working quickly, add the bicarbonate of soda all at once. Whisk until the honeycomb foams up then immediately pour it into the prepared baking tin.
Allow to cool on a wire rack.
Once completely cold, use a sharp serrated knife to cut the honeycomb into bars.
Dip the bars in the chocolate (you can also use a pastry brush to paint the chocolate on) and allow to set on a sheet of baking paper.
It is very important to store honeycomb in an air-tight container to avoid it becoming sticky. If you have silica gel sachets (saved from shoes or handbags,) place one of them in the bottom of the container to help absorb humidity.
Recipe reprinted with permission of Katelyn Williams.
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- cooking spray
- 2 tablespoons all-purpose flour
- 1 pinch dried basil
- 1 pinch chili powder
- salt and ground black pepper to taste
- 1 egg
- 1 tablespoon water
- 3 cups crushed cornflakes
- 6 skinless, boneless chicken tenders
Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.
Honeycomb, also known as cinder toffee, is a classic confection. Sweet with a deep crunch and a slight saltiness, it’s been a British favourite for decades. However, it’s got a reputation for being tricky to make, with a lot of care required to create a caramel and then need for speed once you’ve chucked the bicarb into the pan. But follow these straightforward steps and you’ll end up with perfect honeycomb every time.
How to make honeycomb
What size should your honeycomb be?
A deep 20cm tin is ideal as the high sides prevent the mixture from spreading outwards, helping it stay puffed.
How do you prepare honeycomb?
Have the tin lined, all the ingredients weighed out and a sugar thermometer to hand. Once the sugar starts cooking you’ll need to keep an eye on it and once it reaches the desired temperature you’ll need everything to hand to work quickly to get the best results.
How do you create the caramel?
Water and golden syrup make the caramel much more stable – the sugar can dissolve in these and then caramelise evenly as the water evaporates, which means the mixture can be stirred without it crystallising.
How hot should the honeycomb be?
The reason for taking the sugar to 140C is because at this point the mixture achieves a perfect balance between caramelisation and bitterness.
Why do you use bicarbonate of soda?
Adding bicarbonate of soda causes a chemical reaction in the pan, creating a burst of carbon dioxide gas, which forms bubbles in the mixture. As the sugar reaches ‘crack’ stage, its strong structure will trap these bubbles as it cools.
You need to whisk in the bicarb briskly to distribute it throughout the sugar, but also briefly so you don’t knock out the air bubbles before you tip the mixture into the tin.
How do you cool honeycomb?
Putting the honeycomb into a warm oven means it will cool slowly – this should prevent it from collapsing, allowing it to set and harden before it deflates.
How do you store honeycomb?
Keeping the honeycomb in an airtight container will keep it crunchy for longer – it prevents moisture in the air getting to the honeycomb, which would start to dissolve the sugar, making it softer.
Combine water, sugar, and salt in a 3-quart stainless steel saucier over medium-high heat. Stir occasionally with a fork until sugar dissolves and syrup is bubbling hard, about 2 minutes. Stop stirring and simmer until syrup turns pale gold, like clover honey, roughly 8 minutes. Meanwhile, measure out cream so it will be ready to add at a moment's notice.
When syrup turns pale gold, add cream and reduce heat to medium-low. Cook, stirring constantly with a heat-resistant spatula, until the foam subsides and the boiling caramel seems more molten than foamy, about 6 minutes. Clip-on a digital thermometer and continue cooking, stirring occasionally, until caramel registers 245°F, about 5 minutes more.
Immediately transfer caramel to a heat-resistant bowl and allow to cool until it registers 140°F on a digital thermometer, about 40 minutes. Stir in milk chocolate until fully melted, then fold in rice. Divide into about 15 one-ounce (2-tablespoon) portions and arrange on a parchment-lined half sheet pan or cutting board, then flatten into disks with the palm of your hand. Let stand at room temperature until fully set, about 1 hour, and transfer to an airtight container with a sheet of parchment between each layer. Star Crunch will keep up to a week at room temperature, or a month if refrigerated.
Crunchie Drip Cake!
A Chocolate Three Layer Drip Cake with Honey Buttercream Frosting, a Chocolate Drip, Crunchie Spread and even more Crunchie – a Crunchie Drip Cake!
So I’m always fan of producing ‘showstopper’ type recipes, because I just think they look amazing. They’re something you could produce for a birthday, a party, or just any form of celebration… and Drip Cakes are perfect for this. They just always look amazing, and everybody loves them. Something about them makes them a lot more showstopper than a regular cake!
My Honeycomb Crunchie Cake is one of the most popular cakes on my blog because its basically irresistible. Along with my Honeycomb Crunchie Cupcakes, they’re just delicious. Both incorporate the same flavours as this new recipe does, because I think its the best recipe I’ve got for the theme. The sponges in the Honeycomb Crunchie Cupcakes and Honeycomb Crunchie Cake are Chocolate, with a Honey Buttercream Frosting… and you all LOVE it.
The Honey Buttercream frosting is something I randomly made when I was developing the other recipes, and its just wonderful. Oddly, I find it makes the frosting slightly less sweet, but still incredibly delicious. For this particular one, I had to use less Honey for the this buttercream in comparison to the others, as it needs to hold better.
When making a Drip Cake you need the buttercream to be stiffer in comparison to a regular cake, because it needs to withstand being sideways. Therefore, I used 100g of clear honey in this buttercream, but more sugar and butter in comparison to my Honeycomb Crunchie Cake. You can of course leave the honey out completely. If its a really hot summers day like its been recently, this might be an idea.
When its really hot weather, you don’t really want to add any extra liquid to buttercream if you can help it. The room temperature butter, and the icing sugar, is all you want. However, if the taste of the honey is amazing…. so its up to you. When I made this, I did use the honey, and it worked wonderfully. If you seem to struggle with buttercream being stiff in general, you might want to check the ingredients you are using.
I use supermarket own UNSALTED BUTTER. I do NOT use a spread such as stork, or a baking spread, or flora for buttercream. They are far too soft, and will result in a softer buttercream. Actual unsalted butter is the only way to go in my opinion. Making sure the buttercream is at room temperature before you mix it is also important, as that means it will mix into the sugar better. Try not to heat the butter to get it to this either as that can mess with the butter.
You can see from the images that I did do this cake slightly different to my other drip cakes such as my Oreo Drip Cake. In my Oreo Drip Cake I make the drip in the same way, but I add it onto the top of the cake as well. For this one, as I was using the crunchie spread in the middle, I thought I would use it on the top as well. And I am so glad I did because it looks delicious, and it tastes amazing.
Crunchie spread if you haven’t tried it is literally like a chocolate spread, with little bits of honeycomb in, and it tastes insane. If you don’t have access to it, you can either swap it to a different spread, or just leave it out. It’s currently available in the UK, which is where I am from, so if you’re outside the UK you might struggle to find it.
When you slice this cake you get three layers of fudgey chocolate cake, honey buttercream frosting and crunchie spread. In every bit you get the same as well, and its utterly delicious. This sponge is eeeever so slightly different because I basically made the dry ingredients slightly more than a regular ‘Victoria sponge’ type cake, and it made it more fudgey. I just wanted to demonstrate this type of cake as it basically makes it more madeira like, and easier to decorate! If you don’t want to do this however, simple use 330g self raising flour, and 70g cocoa powder to make up the 400g!
The easiest way to do the drips for this, is to use a small disposable piping bag. All you have to do is pour the drip ingredients once made into it, a snip off the end (only a small snip) and then gradually let it drip down the side. It’s rather hard to explain, but if the drip is the correct consistency, it will just fall out of the piping bag, so you simply have to hover it over the edge and it will drip down. The longer you leave it there, the longer the drip will be. It’s a matter of practice, but you’ll get used to it!
How to make vegan Crunchie Bars
200g caster sugar, 5 tbsp golden syrup, 3 tsp bicarbonate of soda, 300g dark or dairy-free chocolate chips
A large, deep pan, a wooden spoon or whisk, a 20cm square tin lined with greaseproof paper, a heatproof bowl, a fork, a wire rack and (optional) a knife or toffee hammer.
Watch the video: Homemade Honeycomb u0026 Cadbury Crunchie Bars Recipe - Gemmas Bigger Bolder Baking Ep. 29 (September 2022).