Homemade Crunchie Bars
Ingredients:
- 2 1/2 cups granulated sugar
- 2/3 cup light corn syrup
- 6 tablespoon water
- 2 tablespoon baking soda
- 2 teaspoon vanilla
- 1 1/2 cups melting chocolate
Directions:
- Well grease a 9 by 13-inch pan with butter.
- Add sugar, corn syrup and water to a deep, heavy bottomed saucepan. (Make sure the saucepan is big enough as the mixture will bubble up when the baking soda is added.)
- Bring the mixture to a boil, without stirring and cook until hard crack stage: when the temperature on a candy thermometer reads 300 degrees F. This should take about 10 minutes. During the cooking process, if there are any sugar crystals on the sides of the pan, brush the sides of the pan with a clean pastry brush dipped in water.
- Remove from heat and working quickly, add the baking soda, whisking to incorporate. The mixture will bubble up quite a bit when you add the baking soda so be very careful not to touch the hot toffee.
- Immediately pour into the prepared pan. Let cool and set completely before touching.
- Put the chocolate into a bowl set over simmering water. Gently stir the chocolate until completely melted.
- Break the toffee into pieces and dip into choclate to coat.
- Set pieces on a baking sheet lined with parchment paper and place in a cool place until the chocolate hardens. Store in and airtight container at room tempurature.
Written by Ian McKenzie on December 24th, 2007 with
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