If you have fallen in love with Cadbury Crunchie Bars but aren’t able to find them in a store near you, don’t fret. Using just five ingredients, you can make this copycat chocolate-coated honeycomb (sponge) candy recipe at home.
- ⅔ cup Dixie Crystals Extra Fine Granulated Sugar
- ⅓ cup light (or dark corn) syrup
- 1 teaspoon pure vanilla extract
- 1 ¾ teaspoon baking soda
- 12 ounces melted and tempered pure milk chocolate or melted light cocoa candy melts
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Line a non-stick loaf pan with a strip of parchment paper for easy removal.
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Combine the granulated sugar and corn syrup in a medium (2 or 3 quart) saucepan.
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Set the pan over medium heat and stir until the sugar dissolves and bubbles start to form.
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Stop stirring and allow the sugar to come to a boil.
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Allow the mixture to boil until it reaches 300 degrees Fahrenheit. This should take 4-6 minutes.
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Once the sugar reaches 300 degrees, remove it from the heat and immediately pour in the vanilla and baking soda.
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Stir until well incorporated. The mixture will bubble up and become foamy.
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Pour the hot candy into the prepared pan. Do not scrape the saucepan nor spread the candy into the loaf pan. You don’t want to deflate the air bubbles in the candy.
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Let the candy rest at room temperature for 40 minutes.
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Then, lift up on the parchment paper and remove the candy from the pan.
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Use a serrated knife to score the block of candy into eight 1-inch wide strips.
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Break the honeycomb (sponge) candy along the score lines. You might not get 8 perfect candy bars but even the smaller pieces will look and taste good dipped in chocolate.
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Dip the honeycomb bars into chocolate.
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Dip the entire candy bar in chocolate, then lift it out using a dipping fork and allow the excess chocolate to drip off. It’s important that you make sure there are no holes in the chocolate as sponge candy will soften and even melt over time when exposed to air.
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Set the chocolate-dipped candy bar on a parchment paper (or silicone mat) lined baking sheet.
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Chill the candy bars in refrigerator for 10-20 minutes until the chocolate hardens.
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Remove from refrigerator and allow the Crunchie Bars to come to room temperature before serving.
Store your candy bars at room temperature in an airtight container (preferably a metal cookie tin) for up to a month.
To clean your pan, fill it with a few cups of hot water, then bring the water to a boil. Use a wooden spoon or silicone spatula to scrape any hardened candy off the sides of the pan.
You will have some extra melted milk chocolate. You can spread it into an even layer on a parchment-lined baking sheet, harden it, then break it into pieces, and save it for another use.