Homemade Crunchie

    1 hour 15 min

    Make your very own crunchie at home with this delicious honeycomb covered in chocolate.

    265 people made this

    Serves: 30 

    • 200g caster sugar
    • 350g golden syrup
    • 1 tablespoon vinegar
    • 1 tablespoon bicarbonate of soda
    • 450g plain chocolate or cocoa confectionery coating

    Prep:20min  ›  Cook:30min  ›  Extra time:25min preserving  ›  Ready in:1hr15min 

    1. Butter a 20x30cm (9x13 in) baking dish.
    2. In a medium saucepan over medium heat, combine sugar, golden syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, between 149 to 154 degrees C, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in bicarb. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
    3. In the microwave or over a double boiler, melt 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.


    Cocoa confectionery coating is available online or in some specialty baking shops. You may get a more 'professional' look with a confectionery coating, however plain chocolate will taste just as nice!

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    Reviews in English (106)


    How long will these keep? I am planning on making them tomorrow but am not seeing one of the people i am giving them to until the 28th, will they still be ok?  -  19 Dec 2011


    I couldn't believe that my favorite crunchie was so easy to make. Next time though I'll try leaving it to heat to 132 degrees which is actually soft crack. 149-154 is too hard for my liking.  -  02 Nov 2010


     -  07 May 2011