Homemade Crunchie, Kids will love it
Featured in the May 2012 handbook.
200g caster sugar
350g golden syrup
1 tablespoon vinegar
1 tablespoon bicarbonate of soda
450g plain chocolate
Butter a 20x30cm (9x13 in) baking dish.
In a medium saucepan over medium heat, combine sugar, golden syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, on medium heat without stirring, until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in bicarb. Pour into prepared baking dish; do not spread. Mixture will not fill dish. Allow to cool completely.
Melt the chocolate, stirring frequently until smooth. Break cooled honeycomb into bite sized pieces and dip into melted chocolate. Let set on greaseproof paper. Store tightly covered.