CRUNCHIE BAR RECIPE

1: granulated sugar 2 1/2 cups

2: white corn syrup 2/3 cup

3: water 1/3 cup

4: baking soda 4 tsp

5: vanilla 2 tsp

6: greased & lined baking paper

7: 13 by 9 inch dish

8: candy thermometer

9: chocolate 100g

1: in a large saucepan, stir together sugar, corn syrup and water over medium heat just until sugar dissolves.

2: bring to boil and continue to cook without stirring, on medium to high flame.

3: brush down side of pan with pastry brush dipped in water.

4: place candy thermometer & wait till it reaches hard-crack stage of 300∞F.

5: remove from heat.

6: whisk in baking soda & then whisk in vanilla.

7: pour into greased foil-lined 13- x 9-inch pan, let cool without disturbing, about 2 hours.

8: melt chocolate.

9: break into pieces.

10: dip pieces in melted chocolate if desired, leave to cool.

11: Store layered between waxed paper in airtight container.

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