Recreating A Beloved Childhood Treat | The Jewish Week | Food & Wine

Recreating A Beloved Childhood Treat

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Recreating A Beloved Childhood Treat

Yes, you need a candy thermometer, but you can do it!

Everybody has memories of foods from their childhoods. While I certainly have plenty of homemade favorites, one thing I think of fondly is a certain candy bar: the Crunchie. Growing up partly in the United Kingdom, Cadbury's Crunchie bar was something that I missed a lot when I moved to the US, since there's no alternative there. So I set out to create my own homemade version - and was remarkably successful! Plus, this version can be made pareve or dairy, giving it more versatility. 

It's a bit of an intricate recipe - you need a candy thermometer - but the results are well worth it, and there aren't too many ingredients or fancy techniques. So get candy-ing! 

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU.

Servings & Times
  • Feed a crowd or a favored few, it's up to you!
Active Time:
  • 15 min
Total Time:
  • 15 min
Special Equipment Needed:

Candy thermometer

1/4 cup honey

1/4 cup corn syrup

2 cups sugar

3 tablespoons water

1 tablespoon baking soda

1.5 pounds milk or semi-sweet chocolate

1 tablespoon vegetable oil

  1. Cover a baking sheet in parchment paper and spray with non-stick cooking spray. Set aside.
  2. Place the honey, corn syrup, sugar and water in a very large saucepan (I used 5.5 quarts - you need to leave room for it to bubble up). Whisk to combine.
  3. Heat the mixture over medium heat, until golden brown and bubbling, and at 300 F on a candy thermometer. Do NOT stir while the mixture is cooking. Keep a careful eye on it - the timing will vary, but it should take in the 10-minute range. Remove from the pot from the heat and dump in the baking soda. Begin to whisk, and watch the mixture quadruple in size as it foams up. Quickly pour the mixture out onto the parchment paper-lined baking sheet and tilt the sheet until it basically spreads to cover it - though don't worry if it doesn't totally fill it; you just want it to be about equal thickness all over. The mixture will start to harden within a minute or two, so don't forget it in the pot.
  4. Let sit at room temperature for 20 to 30 minutes until rock hard. Break up into chunks. You won't quite be able to break them very evenly because of the texture, but chop into chunks whatever size your heart desires - and the tiny shards are perfect for snacking.
  5. Melt the chocolate and oil together in a large bowl. Stir to combine. Dip the honeycomb pieces in the chocolate, scraping off any extra (but making sure all sides are covered). Let dry on parchment paper. You don't have to cover the candy in chocolate, but if you don't they won't last long before starting to go soft. The chocolate acts as an airtight covering, keeping it crispy for over a week.