The Crunchie chocolate bar from Cadbury has been a favourite of mine ever since I was a child. I used to also buy big bags of just the honeycomb toffee which I called tire éponge which is just French for sponge toffee, honeycomb toffee or cinder toffee. I always thought it was complicated and messy to make but this past week I was a pleasantly surprised to find out that it wasn’t complicated after all.
I was browsing Youtube and ended up finding Gemma Stafford’s channel: Gemma’s Bigger Bolder Baking and let me tell you that I have a new favourite YouTube channel! Gemma is a professionally trained chef from Ireland so she knows her stuff. Go check her out, she’s absolutely fantastic and her recipes are so tasty and delightful. I have already tried a few after binge watching her videos – is it okay to admit that?! Her recipes are easy, packed with yumminess and she is so entertaining to watch. I recommend!
With that being said, I chose to make my honeycomb with raw honey as opposed to golden syrup like Gemma used. I haven’t made any with golden syrup therefore I am not in a position to tell you which one is better… I welcome you to try both and see which one you prefer!
Since Gemma went through the efforts of writing all the ingredients and instructions and I followed exactly what she said to do, I’m gonna save myself some typing and quote her. The pictures are from my own adventure but the instructions are all from Gemma’s video description.
½ cup (100g) sugar
4 tablespoons golden syrup or honey
1 ½ teaspoons baking soda (AKA bicarb of soda) NOT BAKING POWDER
(crush any lumps in the bicarb with a spoon)
1. First, prepare your tray. Line a baking tray with parchment paper, or grease a marble surface with flavorless oil (like I did in the video)
2. READ FULLY THESE INSTRUCTIONS BEFORE COOKING YOUR CARAMEL:
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 until the color of maple syrup -THIS TAKES 3 MINUTES, SET A TIMER!!! take care not to over cook.
3. Turn Off the heat, and get prepared with your whisk and spatula because the next step happens really fast. Whisk in the bicarbonate of soda , fast and stand back and watch the syrup turn into a whooshing cloud of aerated pale gold. Quickly stop whisking and use your spatula to pour this immediately onto a piece of baking parchment or greased surface or a silpat .
4. Leave until set cold and then bash at it, so that it splinters into many glinting pieces. To wash your pot fill it with hot water and let it sit and it will melt away.
5. To make a crunchie bar: Melt good qualitybchocolate (i used 72% 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 YOU LIVE IN A HUMID CLIMATE THE HONEYCOMB MIGHT GET STICKY AND MELT SLIGHT. IT LIKES DRY AIR. IF THIS HAPPENS, STORE THEM IN THE FREEZER AND THEY WILL BE PERFECT. 🙂