Sugar Savvy

It’s always interesting to do searches on the production of various sweets, and learn a little history. I did a search on Cadbury’s Crunchie bar, just to get a few ideas, not expecting much information about the bar. This bar was first launched by J.S. Fry in 1929, and the center (or centre, if you please), was known as sponge toffee, rather than honeycomb as it is now known. From the close up, you can see the resemblance to sponge.

The honeycombed center is quite delicate and is created in large slabs. Cutting requires a strong, focused plume of oil to cut through. A blade would shatter the intricate lattice, while water would melt through it.

The outside is coated with a typical Cadbury’s milk chocolate, while the inside has a nice caramelized center. The texture reminds me of a malted milk ball, however there is more air and caramelization with this candy bar. It almost goes without saying that I enjoy this bar, with its dark caramel tones and bubbles. With the small quantities of it that I have eaten, I already have a preferred method of eating it. Rather than simply crashing my teeth through all the bubbles, I prefer to allow it to melt in my mouth, and run my tongue over the jagged edges. It gives me the chance to suck out all the flavor and fun possible. I highly recommend this method.

One recipezaar poster has posted a recipe for the honeycomb if you aren’t able to get ahold of one of these bars. I doubt you have a strong jet of oil to cut it with, but you can certainly smash it up and dip it in chocolate, use it to top ice cream or in cookies or cheesecake.