Crunchie Honeycomb Chocolate Bar

Crunchie Honeycomb Chocolate Bar

Crunchie Honeycomb Chocolate Bar

Cadbury Crunchie is a favorite candy in South Africa, and is my personal favorite in pre-vegan times.

Crunchie Honeycomb Chocolate Bar


  • 1 + 3/4 teaspoon Baking Soda
  • 2 Tbsp (30ml) of water
  • 7 ounces (200g) Vegan Dark Chocolate
  • 1/4 cup + 2 Tbsp (123g) Golden Syrup (or light colored sub syrup)
  • 1 cup (200g) Sugar


  1. Line the baking sheet with baking paper and place it next to the stove.
  2. Put baking soda in a bowl next to the stove so that everything can be thrown at once when the time is right.
  3. Add Syrup Gold, Sugar, and Water to the pan and light a large fire.
  4. Keep stirring, let the sugar melt and start bubbling.
  5. Using a sugar thermometer, wait until the mixture is bubbling to 300 degrees Fahrenheit and immediately remove the pan from heat.
  6. Throw all the baking soda immediately and with a hand-held shaker, quickly add the baking soda.
  7. Be careful because the mixture will double or triple, so make sure you don’t get burned.
  8. Pour the mixture onto parchment paper and leave it, don’t try to smooth it or touch it with anything.
  9. Let it cool and cool for one hour.
  10. Cracked.
  11. Melt the chocolate by placing it on a heat-resistant plate on the pan with boiling water at the bottom. Or microwave it in 30-second intervals taking it out to stir every 30 seconds until it melts.
  12. Roll the honeycomb crunchie slice into the chocolate, use a fork to move it and turn it over, then place the covered piece of chocolate back on parchment paper.
  13. Place a tray of chocolate covered chunks into the refrigerator and allow the chocolate to set.
  14. And your honeycomb crunchies are ready to eat!
  15. Store in an airtight container in the refrigerator for best results.

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