Copycat CrunchieTM-Style Chocolate Coated Sponge Toffee

Copycat CrunchieTM-Style Chocolate Coated Sponge Toffee

  • Preparation 30 min
  • Cooking 22 min
  • Waiting 3 h
  • Chilling 2 h
  • Servings 1
  • Makes About 3 dozen pieces
  • Végétarien
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

Ingredients

  • Sponge Toffee

    • 1 ½ tsp baking soda
    • 2 cups (500 ml) clear corn syrup
    • ½ cup (105 g) sugar
  • Coating

    • 8 oz (225 g) milk chocolate, melted and cooled slightly

Preparation

  • Sponge Toffee

  • Coating

Note from Ricardo

The sponge toffee will keep for up to 2 weeks in an airtight container. Use the smaller pieces to garnish ice cream or to decorate cakes and cupcakes.

Personal Note

To help you with this recipe

RICARDO Non-Stick Square Pan

RICARDO Non-Stick Square Pan

17.99 $

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

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