During manufacturing of the Crunchie bar, the honeycomb toffee
is produced in large slabs, and is cut up using a highly focused
jet of oil. The use of a blade would lead to fragmentation, while
the use of water would result in the honeycomb toffee dissolving.
Oil prevents both of these scenarios and results in uniform sharp-edged
portions. The honeycomb toffee is then covered with chocolate, cooled, and packaged.
The Crunchie bar is widely available in the United Kingdom, Ireland,
Canada, Australia, New Zealand, South Africa and India.
It is imported in other countries, including Cyprus, Hong Kong, Malta,
Nigeria, Panama, Lebanon, Saudi Arabia, Malaysia, the Philippines, Portugal,
Singapore, Sri Lanka, Nepal, Tahiti and less widely so in the United States
(more widely in NYC than anywhere else across continental U.S.)
Milk chocolate with a golden honeycomb centre
As is common with other chocolate brands, Crunchie brand ice cream bars and cheesecake are also sold in some countries.
Such products contain nuggets of the bar within the ice cream or cheesecake.
In 2006, a "Crunchie Blast" variety of the product was launched, which featured
"popping candy" inside the bar. However, it was discontinued shortly afterwards.
However, an ice cream of the same name, which is Magnum (ice cream) shaped honey
comb ice cream with popping candy covered in milk chocolate is sold in the UK and Ireland.
In 2010, Cadbury's launched Crunchie Rocks, a mixture of chocolate, cornflakes and Crunchie.
190g Natura Golden Caster Sugar
50g Natura Light Demerara Sugar
140g glucose (available from pharmacies or baking shops)
10g bicarbonate of soda
500g dark chocolate, melted (for coating)
Grease and line a 20cm-square baking tin with non-stick baking paper.
In a medium pot, over low heat, combine the water, sugars, glucose and honey until completely dissolved. Turn the heat up and simmer until the syrup reaches 144°C – if you don’t have a sugar thermometer, simply drop the syrup into a small cup of tap water. It is ready when it forms a hard ball almost immediately.
Remove from the heat and, working quickly, add the bicarbonate of soda all at once. Whisk until the honeycomb foams up then immediately pour it into the prepared baking tin.
Allow to cool on a wire rack.
Once completely cold, use a sharp serrated knife to cut the honeycomb into bars.
Dip the bars in the chocolate (you can also use a pastry brush to paint the chocolate on) and allow to set on a sheet of baking paper.
It is very important to store honeycomb in an air-tight container to avoid it becoming sticky.
If you have silica gel sachets saved from shoes or handbags, place one of them in the bottom of the container to help absorb humidity.