CHIPPED BOWL

A Vegan Food Blog
A’s favorite candy is toffee.  A few weeks ago, I made sticky toffee pudding for us, and it was amazing, but not really stick-to-you-teeth traditional toffee.  So, I borrowed this recipe from a friend who makes the best toffee, easily veganized it, and whipped up my own batch of the crunchy candy. 
It lasted 14 hours in my house.  I hope you can find a way to make it last longer.  This a great easy candy to make, and the vegan version tastes just like the original.
Salted Toffee, adapted from my friend LB via Martha Stewart

Ingredients

  • Vegetable oil, cooking spray
  • 1 pound (4 sticks) vegan butter (I like Earth Balance)
  • 2 2/3 cups sugar
  • 1/3 cup water
  • 1/4 cup light corn syrup
  • Fleur de sel or sea salt, for sprinkling

Directions

  1. Coat a rimmed baking sheet with cooking spray. Bring butter substitute, sugar, water, and corn syrup to a boil in a large saucepan, whisking frequently until sugar dissolves and butter melts. Cook, undisturbed, until mixture registers 300 degrees on a candy thermometer, about 12 minutes.
  2. Whisk toffee mixture, then immediately pour onto prepared sheet, tilting pan to spread over entire surface. Let stand for 30 seconds, then sprinkle with salt. Let cool. (Do not move the pan for first 30 minutes.) Break toffee into pieces. Toffee will keep, covered, for up to 1 week (yeah right).
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