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4.5

English Toffee

What you need: 

2 cups sugar
2 cups margarine
2 (12 ounce) bags vegan chocolate chips, divided
2 teaspoons vegan shortening, divided
walnuts, to taste (optional)

What you do: 

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.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I used part Smart Balance and part Nucoa (cause i was running out of margarine) and it worked fine.  I didnt have wax paper so i rubbed margarine on some aluminum foil so the end toffee was a little slippery.  But it all worked great! 

I didn't have a candy thermometer so i just dropped balls of the toffee into cold water and then seeing how hard it was.  I think i would have cooked it a tiny bit longer cause it was a little grainy. But that will be fixed next time when i have proper equipment.

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i'll have to give EB a shot then. i know it isn't my lack of skillz because i used to make toffee all the time in my pre-vegan days and it would always come out. i think the veg butters i was using had too much water in them.

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Baypuppy,  It was almost a year ago that I made this however I KNOW it was
Earth Balance that I used cause it is the only substitute for butter I use at this time.
If I remember correctly, it was patience and constant stirring that made the mixture come together.    Can you believe it dh was asking about toffee again  just a few days ago.....guess I will be getting out the Vegweb recipe! :) :-\
Good Luck! Bunny

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what kind of 'butter' did you use? i really love toffee and i'm tired of buying stuff for this because i can cook and cook and it doesnt' work. i'll give it another shot if ya tell me  ;)

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I was leary about making this cause of the questions of margarine  separation but my dh's  desire for toffee won out. :) At first I was scared it would not work because it didn't seem to be coming together but patience and constant stirring worked pretty well.......there was a small amount of margarine that did not mix in by the time the mixture reached the 300 degree mark.  I just poured it off.
The final result was alittle greasy/oily, but still delicious.  This problem was not bad enough to keep me from making it again.  Thanks

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