Crunchie 2
by for £4.50

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We coated our tin in chocolate, most importantly the sides, as we learned in our time out pimp. We put it in the freezer.

We Then Started on our Non-Vinegar Honeycomb.
We Put 8 Tablespoons of Sugar,
4 Tablespoons of Golden Syrup
4 Teaspoons of Water
Into a pan and heated Gently until the sugar had dissolved, and then brought it to the boil for seven minutes.

Then we poured the honeycomb onto the chocolate but realised it was melting, this turned us into a fit of panic and we quickly put the remaining chocolate over it and put it back into the freezer on the highest setting and hoped for the best.

The next day it had actually worked! It tasted great and non-vinegary! Pimp our cheaper and non-vinegary Crunchie!!

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