I’ve been a long time obsessed with all things English. Even, shockingly enough, English foods.
On that note, a funny story: Before the U.S. became the land of plenty where we could get all of our favorite international goodies at the neighborhood grocery story, I used to have to bring things home from my travels. For example, you know McVittie’s Digestive biscuits and Hob Nobs? Well, I used to be obsessed, and one trip home from London I literally had 7 (SEVEN!) rolls of cookies in my carry-on bag. And of course, they searched me. Under the questioning glare of the Heathrow security guards, all I could muster was a red-faced response of, “I really like these cookies.”
I will seduce you with my awkwardness.
Anyway, flash forward to today where Digestives are aplenty down the street, but one of my favorites has not quite made it over yet. The Cadbury Crunchie.
Have you ever had them? Well, it’s sort of like chocolate covered honeycomb. If you were paying attention when I Ate Buffalo, it’s also like the sponge candy famous in that area. It’s amazing. They do have my favorite Cadbury Crunchies in Canada, so I hoard that when I go north or across the pond in embarrassing quantities. However, I may be hoarding no more, because now I can make it at home, because I’m awesome like that.
Or, I should say New Zealand is awesome. They are even more awesome because they call this gorgeous honey comb candy Hokey Pokey.
I can’t make this stuff up.
Not only have they christened it with a cool moniker, but they add it to ice cream. OFF THE CHARTS COOL POINTS.
It’s actually very easy to make and doesn’t really take more than ten minutes and three ingredients. It really is too easy. No candy thermometer required.
For those of you wondering just how this honeycomb comes to be, I will tell you.
Warning: SCIENCE LESSON FORTHCOMING.
According to this site, this candy is derived from toffee candy of yore. When hot syrup and baking powder are combined, it produces carbon dioxide. Carbon dioxide is trapped in the candy, which produces the comb texture and a crisp candy. Some recipes have an acid (such as vinegar), but I didn’t think this candy was in any way lacking without it.
And because of this I can see myself making it too often and being creative with it in 1000 different ways.
Today, I topped it with chocolate. Because….chocolate.
Make this. Make this now. You’re welcome.
- 2/3 cup sugar
- 4 TB light corn syrup
- 1 tsp baking soda
- ¼ cup chocolate chips, melted
- Line with parchment and grease an 8 x 8 inch pan. Set aside.
- Put the sugar and syrup into a saucepan and stir together to mix. Once the pan's on the heat, stop stirring!
- Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup - this will take 3 minutes or so.
- Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment or greased foil. I found to spread it, tilt the pan rather than spreading with a spatula.
- Once the sugar has solidified, spread with melted chocolate. Let set until cool.
- Leave until set and then bash at it, so that it splinters into many glinting pieces.
- Use a deep saucepot to avoid boiling over and burning yourself!