Cadbury's Crunchie Bars are one of my favorite candy bars. They are also my dentist's favorite candy bar, because if I eat enough of these I keep him in business. This is a Nigella Lawson recipe, from her book How to Be a Domestic Goddess. She calls it cinder toffee, but for me it will always be the crunchy part of the Crunchy Bar.
I have made this a couple of times. Quite successful. Everyone loves to eat it. It is so moorish you will find that you can't stop eating it and lunch or dinner will go by the wayside. I also think you can make it with Maple Syrup but I haven't tried that yet .. and maybe it will only be possible with honey? !
- Grease an 8 inch square pan with butter.
- Off the heat (that means on the counter), mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you'll thank me later).
- Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan). DO NOT MIX IT BUT JUST ROLL IT AROUND.
- The mixture is ready to come off the heat when it's a thick, bubbling bunch of gook, the color of light sand and no darker -- don't let it get any darker than that, or you'll end up with burnt and smelly sugar goop!
- Take the stuff off the heat and quickly whisk in the baking soda. Try and get all the baking soda mixed in. No white bits !
- Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot).
- Pour the foamy stuff onto non stick baking paper. Don't mess with it !!! Do not touch until it has set hard. Some people just pour over melted chocolate.
- You can try and cut it into squares, but it will be a fruitless task.
- Best bet is to just bash it into a bunch of different shaped pieces.
- You can dip the pieces into melted chocolate to make your own Cadbury's Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.