Now that Easter is nearly upon us, I thought I should share a nice chocolatey recipe with you all. I often get a craving for crunchies on Fridays, (I guess advertising really does work). I recently noticed that Cadbury’s have a new product on the market called Crunchie Nuggets. I knew it was possible to make honeycomb at home so I decided to try and re-create these crunchie nuggget bits for myself. I used Nigella Lawson’s recipe for honeycomb, she calls it hokey pokey! I dipped my honeycomb pieces in dairy milk to give it that Cadbury crunchie taste. I was really pleased with how these turned out, and they are a great little treat to have in your fridge for a quick chocolate fix.
Here’s how:
– 100g of castor sugar
– 4 x 15ml tablespoons of golden syrup
– 1 1/2 teaspoons of bicarbonate of soda
– 200g of milk chocolate
Place the sugar and golden syrup in a heavy bottomed non stick saucepan. Mix together, and then place over a medium heat. Once the mixture is on the heat, don’t stir at all. You may swirl gently! Once the sugar has melted the mixture will start to turn a golden brown. As soon as it has reached a rich golden brown, add the bicarbonate and whisk quickly in. The mixture will start to bubble up and become aerated and golden. Place the mixture immediately into baking tray lined with greaseproof paper. Leave to cool and harden.
Then break up the hardened crunchie into shards with your hands or the back of a wooden spoon. You should end up with something like this.
Mmmmmm. Tasty….
Next melt the milk chocolate in a bowl over a saucepan of boiling water on the heat. (I used 4 bars of dairymilk). Once the chocolate has melted dip the honeycomb shards into the melted chocolate, then take out the pieces with a spoon and leave to set on some greaseproof paper. I let mine set a further few minutes in the freezer and they tasted extra cripsy, cold and delicious.
Happy Easter everyone!
