honeycomb toffee?
OK, so recently I have become addicted to cadbury's "Crunchie" candy bar. Sadly, the only shop that sells them in my city is a good fifteen minute drive, and they're like $2 apiece, making this a rather expensive addiction.
So, metaphorically speaking, I want to try to freebase this candybar crack.
the chocolate should be easy enough to approximate, but what in hell's bells is honeycomb toffee? how is this amazing candy made?
any help given would be appreciated.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
9 Comments:
I believe that all you'd have to do is cook sugar until it was a medium caramel (or however dark you prefer) and add something to make it bubble up, then allow it to set in a buttered pan, or bar mold if you want to make candy bars. My educated guess would be that you'd add baking powder right before allowing it to set, but I think I've seen some recipes that say to use baking soda.
Nicholas H at 11:45PM on 07/06/08
Found a recipe: http://www.recipezaar.com/22092
Nicholas H at 11:48PM on 07/06/08
Is it much like a Violet Crumble? Milk chocolate encasing crunchy, honey innards. Man it's good.
unarata at 3:05AM on 07/07/08
Unarata--I believe it's the same thing marketed to different parts of the world; Crunchie is to Britain and Europe, whereas Violet Crumble is mostly Australia.
rasellers0 at 6:26AM on 07/07/08
You can also use the Kandy Exchange (http://www.kandyxchange.info/) for 'free' international candy trades or for 1.00 on the web (http://www.englishteastore.com/cnd002.html?productid=cnd002&channelid=FROOG)
HeartofGlass at 7:47AM on 07/07/08
I'm going to try that "Cinder Toffee" recipe (see recipezaar link). If it works it would be great to take to parties - or the office.
CanadianFoodieGirl at 10:46AM on 07/07/08
I think I saw what you're looking for -- Gordon Ramsay made what he just called "honeycomb" on an episode of the F-word. (recipe http://www.channel4.com/food/recipes/chefs/gordon-ramsay/greek-yoghurt-with-honeycomb-recipe_p_1.html ). You might try that. . .
Skythe at 1:30PM on 07/08/08
The new zealenders call this hokey pokey. The bubbles are from bicarb. I made some at christmas and it was really fun to make!
http://forayintofood.blogspot.com/2007/12/hokey-pokey-ha-ha-ha.html
jennywenny at 6:36PM on 07/08/08
Here in Milwaukee we call in Fairy Food. I think the trick to the foam in the Crunchie bar (and Fairy Food) is molasses and baking soda. Here's a recipe:
http://wiscandy.blogspot.com/2006/11/from-mailbag-fairy-food-recipe.html
You can also get it from Quality Candy/Buddy Squirrel company, though I think the Fairy Food is seasonal (and really expensive). But it is so delicious - like a Crunchie bar to the nth degree.
BangieB at 6:59PM on 07/08/08