4 tablespoons golden syrup
200g caster sugar
3 teaspoons bicarbonate of soda
Grease a 20cm square cake tin or slice tray.
In a large saucepan, heat the golden syrup and sugar together, bring to the boil then simmer on low heat for 5-10 minutes. Cooking time will vary but test it by dropping a little syrup into water – it should become brittle when ready. Watch it doesn’t burn.
Remove pot from heat and add the bicarb. Quickly mix it in because the mixture will foam up instantly. Pour immediately into the cake tin. Leave to set, then break into bite size chunks.
Make your very own crunchie by dipping the pieces of honeycomb in melted chocolate, then letting them set on a piece of grease proof paper!
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