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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (15g) Recipe makes 16 servings |
||
| Calories 51 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 238mg | 9% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 13.6g | 4% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 10.8g | ||
| Protein 0.0g | 0% | |
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Crunchy Part of a Cadbury's Crunchie Bar
By: Mirj
Jan 6, 2003
Cadbury's Crunchie Bars are one of my favorite candy bars. They are also my dentist's favorite candy bar, because if I eat enough of these I keep him in business. This is a Nigella Lawson recipe, from her book How to Be a Domestic Goddess. She calls it cinder toffee, but for me it will always be the crunchy part of the Crunchy Bar.
SERVES 16
Ingredients
- 3/4 cup sugar
- 4 tablespoons light corn syrup
- 1 tablespoon baking soda
Directions
1
Grease an 8 inch square pan with butter.2
Off the heat (that means on the counter), mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you'll thank me later).3
Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan).4
The mixture is ready to come off the heat when it's a thick, bubbling bunch of gook, the color of light sand and no darker -- don't let it get any darker than that, or you'll end up with burnt and smelly sugar goop!5
Take the stuff off the heat and quickly whisk in the baking soda.6
Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot).7
Pour the foamy stuff into the pan and leave it to set.8
This will take several hours.9
Be patient.10
You can try and cut it into squares, but it will be a fruitless task.11
Best bet is to just bash it into a bunch of different shaped pieces.12
This is good frustration therapy.13
You can dip the pieces into melted chocolate to make your own Cadbury's Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.
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Featured Reviews for This Recipe
From: Roise
On Jun 7, 2008
I used to love crunchies when i lived in New Zealand. I made this for my American Friends, they didnt seem to enjoy it as much as I did. A easy clean up is to just boil water in the pan. Also grease the pan a ton, it really sticks well!
From: dizzydi
On Apr 20, 2008
Delicious!!!! No more buying Crunchie bars. Easy to make and as nice as the bought stuff! I coat it in chocolate and you cant tell the difference. One of my favourite recipes.
From: LonghornMama
On Dec 22, 2004
Great recipe, Mirj! I love Crunchie Bars too and this is very close, like honeycomb candy if you're not familiar with the Crunchie. Very good instructions here. Be sure and butter the sides of your pan as well as the bottom and don't spread the mixture when you pour it into the pan, it will take out the lovely air bubbles. I cooked until about 285 degrees on the candy thermometer and dipped what was left after sampling in melted Guittard milk chocloate chips. LIke any other candy, don't make this on a humid day. Yummy! Thanks for posting!
From: Jenn
On Oct 20, 2003
Very cool, my favorite chocolate bar. I tried this recipe and it turned out great. It took a little longer than 3-4 minutes to turn color for me, but it didn't take that long to get hard so I broke it up and drizzled chocolate over the all the pieces. yum Clean up was the hardest part. The kids thought it was really neat. Thanks for the great recipe
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