Tonight is Halloween! It could also be called Candy Day! So what better time to show you this homemade honeycomb chocolate bar! When my sister lived in New Zealand for a while she found these delicious little treats, they are called Crunchie Bars made by Cadbury, not to be confused with the Crunch bar from Nestle. It seems to run in my family that we get addicted to things we can’t have where we live. So for our last visit I wanted to surprise her with the homemade version of her favorite candy bar. The real thing is made with golden syrup that I also used for my peach sherbet, but I wanted to try a more honey based version – because it is honeycomb after all, though they call it hokey pokey in the UK and New Zealand. I followed a recipe by a Kiwi Chef named Steve. I highly recommend using a candy thermometer, that will ensure your honey comb is crisp and crunchy and not sticky hard.
Easy honeycomb candy bars made at home
Ingredients
- 1/4 cup sugar in the raw
- 2 tbsp. honey
- 1 tbsp. water
- 1 tsp. baking soda
- 100g chocolate
Method
- In a heavy bottomed, small sauce pan combine the sugar, honey and water.
- Over low heat dissolve the sugar and turn to medium heat and bring the mixture to boil until it reaches a caramel color or it has reached the hard crack temperature of 150C/300F.
- Remove from heat and gently stir to help the bubbles settle down.
- Now add the baking soda, keep stirring as this little experiment unfolds and then pour the contents onto wax paper or parchment paper.
- Let cool and then crack into pieces.
- Melt the chocolate in a water bath, then drop honeycomb pieces into it to coat, remove with 2 forks and let the access drip of. Place onto parchment paper until dry.
For my continental European friends, make sure you use sodium bicarbonate (Natron) and not baking powder as it contains all sorts of other ingredients. Also make sure that your baking soda is fresh, this way you will have the best effect!
So, what’s it going to be, trick or treat?
Hugs
Dani!
Trudy knight says
1/4 sugar in the raw. Is that 1/4 cup??
Dani says
Yes that is what it is 🙂
Sam says
They also have these in Canada! Thank you for the recipe, I am so excited to try it
Vi says
Can I still make the recipe without a thermometer?
Dani says
Yes, but you might have to have a few tries to see when the temp is just right 🙂
repeka says
really good
Suzanne says
Wow. I too live in countries where I can’t get my fave choc fixes. Now I can. Thanks so much.
Rose says
how many does this make?
Marye says
How long will this last ? Can I make it two weeks before Christmas ?
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Briana says
Tried this today, and the candy burned before it came to temp. I’m not experienced AT ALL with making candy, so I was probably doing something wrong. Are you not supposed to stir it before it comes up to temp? Maybe I had the heat up too high. I will have to do some troubleshooting to find out what went wrong for me.