If you have a sweet tooth and love the delightful crunch of honeycomb paired with smooth chocolate, then making your own Violet Crumble at home is an absolute treat. This iconic Australian confectionery is beloved for its airy, crunchy honeycomb center enveloped in rich, velvety chocolate.
Perfect for satisfying cravings or gifting to friends and family, this homemade recipe captures the magic of the classic bar with fresh, simple ingredients you can find in your kitchen.
While the original Violet Crumble is a factory-made candy, creating this delectable delight at home allows you to experiment with flavors and textures, ensuring a fresh, irresistible snack every time. Whether you’re an experienced chocolatier or a kitchen novice, our step-by-step guide will walk you through the process of crafting the perfect honeycomb crunch covered in a luscious chocolate coating.
Get ready to impress your taste buds and your loved ones with this sweet masterpiece!
Why You’ll Love This Recipe
This homemade Violet Crumble recipe is a wonderful blend of nostalgia and creativity. It combines the classic crunch of honeycomb toffee with the silky finish of tempered chocolate, delivering the perfect balance of textures and flavors.
Not only is it incredibly satisfying to eat, but making it yourself means you can customize the chocolate type or add extra flavorings to suit your preferences.
Another reason to love this recipe is how fun and rewarding the process is. Watching the honeycomb puff up to a golden, crunchy texture is like a mini science experiment in your kitchen.
Plus, this recipe avoids artificial preservatives, giving you a pure, natural candy experience that’s perfect for sharing or indulging.
For those who enjoy exploring sweet treats, you’ll find this recipe pairs wonderfully with other homemade delights. If you’re interested, check out our Best Vegan Chocolate Recipes for Decadent Desserts to complement your Violet Crumble with some rich chocolatey sides.
Ingredients
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) light corn syrup or golden syrup
- 1/4 cup (60ml) water
- 2 teaspoons baking soda, sifted
- 200g high-quality milk chocolate or dark chocolate, for coating
- Optional: 1 teaspoon vanilla extract or 1/2 teaspoon edible violet extract for a floral twist
Equipment
- Heavy-bottomed saucepan (to prevent burning the sugar)
- Candy thermometer (essential for precise temperature control)
- Wooden spoon or heatproof spatula
- Baking sheet lined with parchment paper or a silicone mat
- Large bowl (preferably metal or heatproof glass)
- Microwave-safe bowl or double boiler for melting chocolate
- Sharp knife (for cutting the honeycomb)
- Cooling rack
Instructions
- Prepare your workspace: Line a baking sheet with parchment paper or a silicone mat. Have your baking soda sifted and ready, as you’ll need to add it quickly later.
- Combine sugar, corn syrup, and water: In your heavy-bottomed saucepan, mix the granulated sugar, corn syrup, and water. Stir gently over medium heat until the sugar dissolves completely.
- Boil the mixture: Attach your candy thermometer to the saucepan, ensuring it doesn’t touch the bottom. Bring the sugar mixture to a boil without stirring until it reaches 150°C (300°F), the hard crack stage. This usually takes 10-15 minutes. The syrup should be a deep amber color.
- Remove from heat and add baking soda: Quickly remove the saucepan from heat. Immediately sift in the baking soda and stir vigorously but gently. The mixture will foam up and turn a golden honeycomb color. Be careful—it’s hot and foamy!
- Pour and cool: Pour the foamy honeycomb mixture onto your prepared baking sheet. Do not spread it out; let it naturally form a rough shape. Allow it to cool completely and harden, about 1 hour.
- Break into pieces: Once cooled, carefully break the honeycomb into bite-sized chunks using a sharp knife or your hands.
- Melt the chocolate: In a microwave-safe bowl or double boiler, melt the chocolate until smooth. If desired, stir in vanilla or violet extract for a subtle floral note.
- Coat the honeycomb: Using a fork or dipping tool, dip each piece of honeycomb into the melted chocolate, ensuring it’s fully coated. Place coated pieces on a parchment-lined tray to set.
- Chill and set: Refrigerate the chocolate-coated honeycomb for 20-30 minutes until the chocolate is firm.
- Store or serve: Store your homemade Violet Crumble in an airtight container at room temperature for up to 2 weeks. Enjoy immediately or gift to friends!
Tips & Variations
“For the best honeycomb, make sure your sugar syrup reaches exactly 150°C (300°F). Too low and it won’t set properly; too high and it will taste burnt.”
- Chocolate choice: Experiment with dark, milk, or even white chocolate coatings depending on your preference.
- Flavor twists: Add a teaspoon of edible violet extract or orange zest to the honeycomb for a unique twist.
- Nutty crunch: Sprinkle crushed nuts like almonds or hazelnuts on the chocolate before it sets for added texture.
- Vegan option: Use dairy-free chocolate to make your Violet Crumble vegan-friendly.
- Storage: Keep the honeycomb dry and avoid humidity to maintain its crispness.
Nutrition Facts
| Nutrition | Per Serving (1 piece) |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 25 g |
| Sugars | 22 g |
| Fat | 6 g |
| Saturated Fat | 4 g |
| Protein | 1 g |
| Fiber | 1 g |
Serving Suggestions
Homemade Violet Crumble is a versatile treat perfect for many occasions. Serve it alongside a hot cup of coffee or tea to balance the sweetness with a warm beverage.
You can also chop the bars and sprinkle them over ice cream or use them as crunchy toppings for cakes and cupcakes.
For a fun dessert platter, combine Violet Crumble chunks with other sweet treats like chocolate brownies or fruit tarts. If you’re interested in other chocolate-enhanced recipes, be sure to explore our Chocolate Chip Cookie Dough Vegan Ice Cream Recipes To Try for more inspiration.
Conclusion
Making your own Violet Crumble at home is a delightful and rewarding experience that brings the joy of classic candy-making into your kitchen. This recipe balances the perfect honeycomb crunch with a smooth chocolate coating, creating a treat that’s both nostalgic and satisfyingly delicious.
Whether you’re crafting these for a special occasion, gifting to loved ones, or simply indulging yourself, the homemade version adds a personal touch that store-bought candies can’t match.
With just a few ingredients and tools, you can create a charming sweet snack that’s sure to impress. Remember to experiment with flavors and chocolate types to make it uniquely yours.
For more delicious recipes and culinary inspiration, don’t miss our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and Vegan Recipes No Tofu: Delicious Plant-Based Meals. Happy cooking and enjoy every crunchy, chocolaty bite!
📖 Recipe Card: Violet Crumble
Description: A classic Australian honeycomb toffee coated in smooth milk chocolate. This homemade version captures the crunchy, sweet texture perfectly.
Prep Time: PT15M
Cook Time: PT10M
Total Time: PT25M
Servings: 12 bars
Ingredients
- 1 cup granulated sugar
- 1/4 cup golden syrup
- 2 tablespoons honey
- 2 teaspoons baking soda
- 200g milk chocolate, chopped
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Line a baking tray with parchment paper.
- Combine sugar, golden syrup, honey, and salt in a saucepan over medium heat.
- Stir until sugar dissolves and mixture boils to 150°C (hard crack stage).
- Remove from heat and quickly stir in baking soda and vanilla extract; mixture will foam.
- Pour the foamy honeycomb onto the tray and let it cool completely.
- Break the honeycomb into bars once hardened.
- Melt milk chocolate and butter together until smooth.
- Dip each honeycomb bar into melted chocolate and place on parchment to set.
- Allow chocolate to harden before serving.
Nutrition: Calories: 220 | Protein: 2g | Fat: 12g | Carbs: 25g
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