Giant Crunchie Bar

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

 

Method

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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