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.
Homemade Honeycomb & Crunchie Bars, adapted from Nigella Lawson