Vegan Toffee
This Vegan Toffee is a delightful treat that combines indulgence with a plant-based twist!
Servings: 4 servings
Ingredients
For the Toffee:
- 1/2 cup sugar or erythritol for a low-calorie option
- 1/2 cup plant-based butter for a rich, buttery flavor
- 1 tbsp water to help dissolve the sugar
- 1/4 tsp salt to enhance sweetness
- 1/4 tsp pure vanilla extract optional, for flavor
- 3 oz chocolate chips optional, for topping
- Chopped walnuts or pretzels for topping
Instructions
Instructions
- Step 1: Prep Your Baking Sheet - Line a baking sheet with parchment paper to prevent sticking.
- Step 2: Combine Ingredients - In a heavy-bottomed saucepan, combine the sugar or erythritol, plant-based butter, water, and salt. Add vanilla extract if using. Stir gently.
- Step 3: Heat the Mixture - Place the saucepan over medium heat, stirring continuously until the butter melts and sugar dissolves. Stop stirring and let it come to a boil.
- Step 4: Cook to the Right Temperature - Cook until the mixture reaches 300°F (hard crack stage). Test by dropping a small amount into cold water.
- Step 5: Pour and Spread - Once at the desired temperature, pour onto the prepared baking sheet and spread evenly with a spatula.
- Step 6: Add Toppings - Sprinkle chocolate chips on top of the hot toffee. Let sit to melt, then spread. Top with walnuts or pretzels.
- Step 7: Cool and Break - Allow to cool completely at room temperature, then break into pieces and enjoy!
Equipment
- Heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- Candy Thermometer (optional)
- Baking sheet lined with parchment paper
- Measuring cups and spoons
Notes
- Use erythritol for a low-calorie version.
- Swap chocolate chips for dark chocolate for less sweetness.
- Store in an airtight container at room temperature for up to 2 weeks.