Homemade Crunchie Bar Recipe
Ingredients
2-1/2 cups Granulated Sugar
2/3 cup Golden Syrup
1/3 cup Water
4 tsp Baking Soda
2 tsp Vanilla
Chocolate for melting
Directions:
In medium saucepan mix together your sugar, corn syrup and water over medium heat just until the sugar dissolves.
Then bring the mixture to a boil and cook for about 10 minutes. Do not stir the mixture during cooking but do brush down the sides of the pan occasionally with a pastry brush dipped in cold water. You will know your mixture is ready when your candy thermometer reaches the hard-crack stage of 300°F or when 1 tsp of hot syrup dropped into cold water forms hard brittle threads.
After cooking is done remove your mixture from the heat. Standing back to ensure you do not get splashed whisk in the baking soda. Your mixture will bubble and sputter and increase in volume. Then whisk in the vanilla.
Now pour your golden lava into a greased foil-lined 13- x 9-inch metal cake pan and let it cool in the pan on rack without disturbing for about 2 hours.
Once it is cooled break or cut your sponge toffee into bite size pieces.
Chop your chocolate into tiny pieces and melt either in your microwave at 15 second intervals stirring each time to ensure it does not burn or on your stove top at a low heat until fully melted.
Taking two forks place a piece of your toffee in the melted chocolate ensuring it is coated well then lift out with forks and hold over chocolate until dripping stops/slows. Place your mini bite sized Crunchie Bars onto a rack covered in waxed paper to allow the chocolate to harden.
You can make this ahead as when stored in layers between waxed paper in airtight container it will keep for up to 1 month.
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