Ingredients
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3/4
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4
-
1
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Crunchy Part of a Cadbury’s Crunchie Bar,Cadbury’s Crunchie Bars are one of my favorite candy bars. They are also my dentist’s favorite candy bar, because if I eat enough of these I keep him in business. This is a Nigella Lawson recipe, from her book How to Be a Domestic Goddess. She calls it cinder toffee, but for me it will always be the crunchy part of the Crunchy Bar.,Oh no. I do not have corn syrup. can I substitute it with the use of Golden syrup or maple syrup? Thank you.,I’m a Canadian living in the US and miss all my Canadian chocolate bars, with Crunchie being one of my favorites (along with Aero bars). Have not made this yet, but it sounds amazing and will be trying very soon. Thank you so much for posting this recipe!
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Steps
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1
Done
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Grease an 8 Inch Square Pan With Butter. |
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2
Done
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Off the Heat (that Means on the Counter), Mix the Sugar and the Syrup in a Heavy-Bottomed Saucepan (use a Pretty Big Saucepan, You'll Thank Me Later). |
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3
Done
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Now Put the Pan Over a Medium to Low Heat and Simmer For 3-4 Minutes (nigella Bases This on Using an 8-Inch Diameter Saucepan). |
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4
Done
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the Mixture Is Ready to Come Off the Heat When It's a Thick, Bubbling Bunch of Gook, the Color of Light Sand and No Darker -- Don't Let It Get Any Darker Than That, or You'll End Up With Burnt and Smelly Sugar Goop! |
|
5
Done
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Take the Stuff Off the Heat and Quickly Whisk in the Baking Soda. |
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6
Done
|
Watch the Caramel Foam Up Like Something Out of a Sci-Fi Film (this Is the Part Where You Thank Me For Telling You to Use a Large Pot). |
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7
Done
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Pour the Foamy Stuff Into the Pan and Leave It to Set. |
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8
Done
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This Will Take Several Hours. |
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9
Done
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Be Patient. |
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10
Done
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You Can Try and Cut It Into Squares, but It Will Be a Fruitless Task. |
