A Crunchie Bar is the stuff of childhood in Britain–sweet, airy golden honeycomb dipped in milk chocolate. They are delicious but also very easy to make at home. The resulting bar differs to the store bought candy, as it will not come out as even or clean cut, but the taste is so much better. Make them with a mixture of honey and Golden Syrup (corn syrup in the U.S.) for a lovely, toffee-like flavor.
Making honeycomb involves heating sugars and honey to a very high temperature, so please take care when handling the hot pans and syrup.
- 1/3 cup (80ml) water
- 1/3 cup (80ml) honey
- 1/3 cup (80ml) Golden syrup (corn syrup)
- 1 1/2 cups (375g) caster sugar
- 2 level teaspoons bicarbonate soda
- 1 cup chocolate, melted
Important: Before You Begin
Making honeycomb can be a messy business, so before you start, make sure you have all your ingredients and equipment on hand, as once you start it is not a good idea to be dashing off to get a missing spoon.
When the sugar, honey and syrup have melted together and been brought up to a 300 F (150 C) it is dangerously hot, so please take extreme care and use a thick cloth for holding the pan and moving the hot syrup.
I recommend you do not make this dish with children present.
- Lightly grease a square cake tin roughly 8”x 8” (20cm x 20cm) and at least 2” (5 cm) or higher if possible, and line the sides and bottom with plastic wrap as smoothly as possible.
- Fill the kitchen sink 1/3 full with cold water.
- Put the water, honey, Golden syrup and caster sugar into a large, deep-sided saucepan. The pan must be roomy, for when you add the baking soda, the mixture swells to at least double–if not more–in size.
- Over medium heat, cook the sugars gently until they have melted together–avoid over-stirring, but the occasional gentle mix is okay. Keep a pastry brush and cup of cold water beside the stove–if you see sugar crystals forming on the side of the pan, gently dab with the wet brush; the syrup will hiss, so do this carefully.
- Once melted, raise the heat, and using a jam or candy thermometer, boil until you reach 300 F (150 C) Do not stir! Once you hit this magic number, carefully lift the pan and place into the sink of cold water; this will stop the caramel from continuing to cook.
- Keep the pan in the sink, let the mixture settle for a minute, then add the baking soda and stir quickly and thoroughly with a spatula; this is when the mixture swells, so again, be careful.
- Once mixed in, tip the honeycomb into the prepared tin, cover with a light cloth and leave to cool for 10 to 15 minutes. Once the cooling mixture starts to set (this happens quite quickly) and it has cooled down sufficiently, pop the tin into the refrigerator for a further 10 minutes.
- Using a sharp knife, score through the honeycomb to the size of the bar you wish to make. Honeycomb is very, very sweet, so keep them small–bite-sized is even better. Once scored, lift the honeycomb from the tin by gently easing out with the help of the plastic wrap.
- Return the bars or chunks to the fridge to finish setting completely.
- To melt chocolate, break into pieces, add to a heatproof bowl and place the bowl over a pan of simmering water. Use chocolate to your taste, from dark and bitter to milk or white–all taste good with this recipe.
- Warm the melted chocolate, and once the bars are completely cold, dip into the chocolate using two forks. Quickly put the bars on a cooling rack and leave for the chocolate to set. Once the bars are cooled down, put into an airtight box and store in the refrigerator.
- Eat the bars as a treat, and you can even crumble them over desserts or ice cream. They will keep for up to a week in a box in the fridge.