2 cups sugar
2 cups margarine
2 (12 ounce) bags vegan chocolate chips, divided
2 teaspoons vegan shortening, divided
walnuts, to taste (optional)
1. Line cookie sheet with wax paper. In a medium sized pan on medium heat, melt margarine and vegan sugar. Stir constantly until you reach 285 degrees F on the candy thermometer. (Usually about 15 minutes when hard crack stage sets in. You can also test in a glass of cold water by dropping in a bit and seeing if it hardens and is crunchy, which means it is ready)
2. Add nuts, if desired. Pour out mixture onto prepared cookie sheet. Let it cool. Set up a double boiler system and melt 1 teaspoon shortening first and then add 1 bag chocolate chips. When melted, pour on one side of the toffee batch, and spread out. Put in fridge and let cool.
3. When chocolate has hardened, flip entire toffee batch over on another piece of wax paper and peel off old wax paper. Repeat double boiler procedure and put in fridge.
After cooled, you can now break up and eat. Please store in the fridge, and should stay fresh about 2 weeks. My friends call this vegan crack because it is so addicting. So please beware!
You can also blend up the nuts to coat the top and bottom of the chocolate before it cools.