Thank Crunchie it’s friday, the sun came out today AND it’s the start of the holidays – hooray! (I’m sure I won’t be saying that mid-way through August when i’ve run out of activity ideas, but hey)
To celebrate i’ve made home-made crunchie – aka honeycomb. I’ve been meaning to make it for AGES and finally got round to it when thinking what ice cream to make.
You would not believe how simple this is to create. I mean properly EASY. I’m going to bash mine up into smithereens with a rolling pin and throw it in the ice cream maker with a tub of fresh vanilla custard. But you could scatter it over desserts or perhaps just straight into your mouth!
160g caster sugar
80g golden syrup
2 tsp bicarb soda
baking sheet 20cm x 20cm or similar
1. Grease the baking sheet thoroughly with vegetable oil. Put the butter, sugar and syrup into a medium sized pan and melt over a gentle heat. Turn up the heat to medium and allow the mixture to bubble for a few minutes without stirring until it turns golden brown.
2. Add the bicarb of soda stirring until the mixture froths up then immediately pour into your greased baking sheet. Leave to cool and harden up.
3. Use a sharp knife to cut it into chunks – once you’ve got the first bit out it’s much easier to prise from the tin!