Giant Crunchie Bar
1x non-stick loaf tin
3 tablespoons of water
1 ½ tea spoons of Bicarbonate of soda
200g of Caster sugar
5 tablespoons of golden syrup
enough chocolate to cover it! (usually 2 x pack of milk chocolate)
1x sugar thermometer
Put the sugar into the pan with the water and syrup.
Bring it to a rolling boil and put the thermometer in. The
mixture needs to get to 150c, then turn the heat off and
remove from the stove
Pour in the bicarbonate of soda and whisk well before pouring into the mould.
Let it set in the fridge until hard.
Melt the chocolate and pour over until covered.
Enjoy….it is yummy!
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