Homemade Crunchie!

Posted in - Recipes & Sweeties on February 25th 2013 0 Comments

This could not be easier to make – if you google you will find loads of recipes.  It can be made with just golden syrup or with butter and sugar too.  I have gone for the latter option because everything tastes better with butter!

Warning: stir and jiggle the pan as little as possible but enough to mix. If you overdo it there will not be enough air in the honeycombe. It will be quite flat but taste good. Adding more bicarbonate of soda will make it thicker but you risk that metallic taste.


The above photograph illustrates the freeform version without a mould which I prefer, though below I give examples of a moulded version. A friend made it with baking powder and while it did not work for her for a reason I do not understand, I prefer the taste as I find bicarbonate of soda overpowers the flavour.


100g caster sugar
50g golden syrup
50g unsalted butter
1tsp bicarbonate of soda or 1 1/2 tsp baking powder
250-300g milk chocolate – depending on how thick you would like it to be

1.  Put all of the ingredients except the baking powder in a pan and melt them over a low heat without stirring.

2.  Shake the pan a little to disperse the ingredients if you find that they is not melting evenly.
3.  Once melted, turn the heat up and let the mixture bubble for 5 minutes or until golden brown. Not too light and not too dark.

4.  Take the pan off the heat and sieve the bicarbonate of soda or baking powder into it to avoid lumps.  Quickly stir it in and pour it onto a baking sheet lined with baking paper.
5.  Do not tap it or spread it out. Let it do its own thing.  This ensures the airiness does not escape. It will naturally spread. If you put it in a mould (make sure you liberally oil the mould) so that it is thicker, it will not be quite as crisp, but still good.
6.  Allow it to cool and then melt some milk chocolate in a bowl over, not in, a pan of simmering water, and spread it on top or attempt cutting with a sharp knife and dipping in the chocolate, leaving to set on a sheet of baking paper.

7.  When it has cooled completely, break it up – I find a tap with a rolling pin is an easy way.  I’m afraid that if you are looking for your presentations skills to come to the fore, this is not the dish!




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