Cadbury Crunchie isĀ a favorite candy bar in South Africa, and was a personal favorite in my pre-vegan days.
So I was delighted to find out that the honeycomb crunchie center is a cinch to duplicate!
And it’s already vegan!
So all that is needed is to cover the honeycomb crunchie part in vegan dark chocolate and you have a fabulous vegan treat!
For this recipe, a candy thermometer is a good idea, as you need to gauge the exact moment when you can remove the pot from the stove and whisk in the baking soda, which is 300 degrees fahrenheit!
You also have to be a little careful when making this (well, when making anything that involves high heat levels really), because boiling sugar is a bit dangerous.
And then….when you add the baking soda which is the magic ingredient that turns this melted sugar into crunchie, the whole mix foams up and pretty much triples in size.
So doing this in a fairly deep pot is a good idea.
Parchment paper is another must to use here. Have everything ready before you even start with this recipe.
Which may sound daunting, but really, this is just because of the speed with which everything happens when you make honeycomb crunchies!
It’s actually really easy.
Just 5 ingredients and 10 minutes and the honeycomb part is done.
Then it’s just a case of letting it cool down, breaking it into pieces and rolling it in melted chocolate. And really….this is just good fun!
Ten minutes in the fridge after rolling in melted chocolate and you have the glorious chocolate crunchie treats you see before you!
You will love these homemade vegan cadbury crunchie bars! They are:
- Easy
- 5-Ingredients
- Crunchy!
- Chocolate-Covered
- Melt-in-the-mouth-delicious!
Keep them refrigerated or the chocolate can get a bit melty. Enjoy any time you want a snack or treat!
If you try this recipe, please let us know how it goes in the comments! Please leave a rating too as that is so helpful!
For more delicious chocolate recipes, check out these recipes:
- Vegan Chocolate Coconut Bars (aka Bounty Bars)
- Vegan Snickers Bars
- Sea Salt Chocolate Peanut Clusters
- Oreo Truffles
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Honeycomb Crunchies
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 14 Large Crunchies
Description
Chocolate Covered Honeycomb Crunchie bars – based on the Cadbury Crunchie candy bar, these gorgeous chocolate treats contain only 6 ingredients and are gluten-free, vegan and fabulously good!
Ingredients
- 1/4 cup + 2 Tbsp (123g) Golden Syrup (or sub any light colored syrup)
- 1 cup (200g) Sugar
- 2 Tbsp (30ml) Water
- 1 + 3/4 tsp Baking Soda
- 7 oz (200g) Vegan Dark Chocolate
Instructions
- Line a baking tray with parchment paper and set it down next to the stove.
- Place the full amount of baking soda in a bowl next to the stove so it can all be thrown in at once when the time is right.
- Add the Golden Syrup, Sugar and Water to a pot and turn the heat on high.
- Stirring all the while, allow the sugar to thoroughly melt and begin bubbling away.
- Using a sugar thermometer, wait until the bubbling mix reaches 300 degrees fahrenheit and immediately move the pot off the heat.
- Throw all the baking soda in immediately and with a handheld whisk quickly whisk the baking soda in.
- Be wary as the mix will double or triple in size, so make sure you don’t get burnt.
- Pour the mix out onto the parchment paper and leave it be, don’t try to smooth it out or touch it with anything.
- Leave it to set and cool for an hour.
- Break into pieces.
- Melt the chocolate by placing it in a heat proof dish over a pot with boiling water at the bottom. Or microwave it in 30-second intervals bringing it out to stir every 30-seconds until melted.
- Roll the honeycomb crunchie pieces in the chocolate, using a fork to move it around and flip it over, and then place the chocolate covered pieces back onto the parchment paper.
- Place the tray containing the chocolate covered pieces into the refrigerator and allow the chocolate to set.
- And your honeycomb crunchies are ready to eat!
- Store in an airtight container in the refrigerator for the best results.
Notes
*Adapted from Kitchen Tested
- Category: Dessert
- Cuisine: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 Bar (of 14)
- Calories: 153
- Sugar: 21g
- Sodium: 166mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1.4g
Does it stay room temp?
It can if the weather is cool, otherwise the fridge will be better, since the chocolate can get melty.
Hi,
How long will these keep for?
Thanks
At least a week in the fridge.
These kinda worked for me… but not the end result that you had. Mine foamed up so much I had to scoop it out of the saucepan and a lot got stuck in my whisk. Though I think I enjoyed having the random rock shaped pieces over smooth squares. Is it possible I just whisked it too much? Is that possible? Either way this didn’t last the weekend and I may need to visit the dentist soon.
★★★★★
Hi Lauren, it could be possible that you whisked too long, because the whole thing does have to happen pretty fast from the moment the baking soda is added. It could be that it was already setting by the time you were pouring it out which caused odd shapes. But glad it was still tasty! And for your whisk, just soak it in hot water and it will dissolve away. All the best! š
What does it mean if the honeycomb doesnāt harden? Itās been a couple hours but itās still gooey. Thanks!
Hi Carlee, did you use a candy thermometer? If it didn’t harden I would think it didn’t reach the right temperature and likely won’t harden.
These are AMAZING!!!!! So good yumš
Thanks Molly!
I make this every couple of weeks. A big hit with everyone!
★★★★★
Awesome! Thanks for the great review Kat! š
Hi,
I made this a few years ago and it came out amazing!
Now when I tried to make it, it fluked.
My stove is old and when it gets too hot it turns itself off, and won’t let me turn it back on again until it cools down.
It seems to let me get up to 250f.
If I throw the baking soda in then will it work? Or will it just be a wasted effort and waste of ingredients?
Hi Keren, I think that would be risky. If it doesn’t get to the right heat it may not work at all and may waste your ingredients.
I just tried and it was so burnt. š I removed it at 300 exactly but I could already smell it was burnt.
This is delicious, but it was difficult to bite in to…. it was a bit more like cinder toffee than crunchy honeycomb. Is that because i might have left it too long before taking off the heat?
Meera x
★★★★
Hi Meera, yes I think so, the timing is very important on this one. Glad it was still delicious though! š
Im so excited to find this recipe. My son can’t have dairy so most treats aren’t a option for my little guy. We love this candy!! I had no idea how easy this is to make. Thank you so much!!
★★★★★
That’s wonderful news! Thanks for posting Kelli! š
My heart was thumping the entire time! Its terrifying playing with boiling sugar!
But it came out pretty good considering it’s my first time making it! (I left it on a little too long so it didn’t come out perfect) I can’t wait to make it again!
★★★★★
Hahaha, I know the feeling! And it can be tricky for sure. Glad to hear it came out pretty good for a first try! š
Ugh I just tried making this and I waited a bit too long to take it off the heat and it went over 300 now it’s all crumbly:( pretty sure it won’t set properly it looks nothing like your pics lol. Wondering if I can do anything with this crumbly mess I made.
Oh no! Happens to all of us! I was just trying to make caramel and managed to burn my sugar! As to what to do with it? Well, if it still tastes good….. š
Do you think it would work just as well to use pure Maple Syrup instead of Golden syrup? Trying to avoid Golden at all cost and i have plenty pure Maple Syrup.
Thanks in advance!
Sure, maple syrup would work fine.