Description
These Vegan Crunchie Bars are a delightful treat featuring homemade honeycomb coated in smooth vegan-friendly chocolate. Perfect for satisfying your sweet tooth with a crunchy, caramelized center and rich chocolate exterior, these bars are entirely plant-based and perfect for sharing.
Ingredients
Scale
Honeycomb
- 170 g Caster sugar
- 100 g Golden syrup
- 50 ml Water
- 1.5 teaspoon Bicarbonate of soda
Chocolate Coating
- 160 g Vegan-friendly chocolate
- Sunflower or coconut oil (for greasing molds)
Instructions
- Preparation: Begin by gathering all your equipment and measuring out the ingredients, as you’ll need to act quickly once the honeycomb mixture is ready.
- Greasing your molds: Lightly grease silicone molds with sunflower or coconut oil, or line a baking dish with greaseproof paper to prevent sticking.
- Making the syrup: Combine water, caster sugar, and golden syrup in a pot over medium heat. Stir gently with a wooden spoon until the sugar dissolves completely.
- Boiling to hard crack stage: Stop stirring once sugar has dissolved to avoid crystallization. Increase heat to medium-high and insert a candy thermometer. Boil the mixture until it reaches 149°C (hard crack stage), which should take about 15 minutes. Watch carefully to avoid burning.
- Adding bicarbonate of soda: Remove pot from heat and immediately add bicarbonate of soda. Whisk quickly and gently in one direction only (either clockwise or anticlockwise) to incorporate while keeping the honeycomb aerated. Be cautious as the mixture is extremely hot.
- Setting the honeycomb: Pour the honeycomb mixture into the prepared molds or baking dish. Do not move or touch it while it sets completely at room temperature for 1-2 hours.
- Chocolate coating: Once set and cooled, remove the honeycomb from molds or cut into bars if using a baking dish. Melt the vegan chocolate over a double boiler and dip each bar into it. Place coated bars on a cooling rack to allow chocolate to set.
- Storage: Store the finished crunchie bars in an airtight container at room temperature. Avoid refrigerating to maintain texture.
Notes
- Use a candy thermometer for precise temperature to achieve perfect honeycomb texture.
- Be very careful handling hot sugar syrup to avoid burns.
- Whisking bicarbonate of soda gently and in one direction preserves honeycomb’s airy texture.
- If using a baking dish, cut the honeycomb into bars before chocolate coating.
- Store bars in an airtight container at room temperature to keep them crunchy and delicious.
