Homemade crunchie honeycomb chocolate bar recipe
| Serves | 12-16 |
| Prep time | None |
| Cook time | 30 minutes |
| Total time | 30 minutes |
| Meal type | Snack |
| Allergy list | Milk |
| Misc | Pre-preparable, Serve Cold |
| Description | Here is a quick, easy and fun recipe to make a batch of Homemade crunchie honeycomb chocolate bars. |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 4 tablespoons honey (or Golden Syrup)
- 12 tablespoons white sugar (granulated)
- 4 teaspoons water
- 2 teaspoons bicarbonate of soda
- 1.1oz chocolate
Directions
Step 1
Put the Sugar, Honey or golden syrup, and water into a large saucepan and stir over a gentle heat until all the sugar has dissolved (until there are no granules scratching the bottom of the pan).
Step 2
Bring the mixture to the boil for about 5 minutes until it is at a temperature of approx 135°C / 275°F on a candy thermometer (take care not to burn the mixture)
Step 3
Remove from heat & quickly add the bicarbonate of soda to the mixture (at this point the mixture will start to froth).
Step 4
Stir in the Bicarbonate of soda quickly and pour the mixture into a pre-greased baking tray, (mine measures about 30cm x 20cm (12" x 8") and is about 2.5cm (1") deep).
Step 5
When the mixture starts to cool and harden a little, mark out lines so you can crack the crunchie when its cool.
Step 6
When the homemade crunchie is completely cool break it into chunks using the marks you made earlier as a guide.
Step 7
Melt a bar of the chocolate of your choice, my favorite is Cadbury's dairy milk so that's what I am using. Break the chocolate into chunks and put them into a glass bowl. Place the glass bowl over a larger bowl or saucepan with hot water in, the heat from the water should melt your chocolate.
Step 8
When you have melted the chocolate, dip each of your homemade crunchie chunks into the chocolate and cover entirely.
Step 9
Place the covered bars on a sheet of grease-proof paper and let them cool in the fridge.
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