Toffee Bits (Vegan)
These toffee bits are buttery and sweet with a great snap and are dairy/egg free. They come together in 20 minutes and are a great addition to cookies, cakes, ice cream and more.
I baked with store bought toffee a lot before becoming vegan. I wanted to continue baking with toffee but could not find it dairy free. So I learned how to make it myself. I love being able to make it at home. I know exactly what’s in it and I can customize the flavor for the recipe that I will be using it in. The flavor can be elevated by changing the sugar to brown, dark brown or muscovado or adding flavors like espresso powder, chai or gingerbread spices.
What you will need:
This is a recipe that requires only 3 ingredients and 20 minutes of your time.
- plant based butter with salt
- cane sugar
- vanilla extract
How to:
As timing is key with toffee, I strongly suggest that you have all of your ingredients ready before starting. This includes having a parchment lined baking sheet near by to pour the hot toffee on too, this is where it will cool and harden.
Start by melting the butter in a pot on the stovetop over medium/medium low heat. Once melted, add the sugar and stir until the sugar has dissolved. This is where slow consistent stirring starts and does not stop until the toffee reaches the temperature of 300F. If, at anytime during the process, the mixture separates, remove the pot from the heat, add a tablespoon of water and vigorously stir until it comes back together. Return to the heat and continue the process. The toffee will eventually begin to bubble less and take on a more smooth, whipped look. Once the toffee reaches this look, I start checking the temperature, it should be reaching 300F soon. When 300F is reached, remove the pot from the heat, add the vanilla and stir vigorously until well combined. Just a reminder to be very careful while making this recipe, it is extremely hot and there is a lot of hissing and spitting when the vanilla extract is added.
Helpful tools/tips:
Toffee has been a bit of a journey for me, it has taken a little practice and a lot of butter. I was either burning it or not cooking it to a high enough temperature and it would end up being soft. I learned that I have to stand there and stir the entire time-but a slow stir. It doesn’t tend to break (separate) if I keep a slow, consistent stirring motion. I started off making small batches at a time until I was getting consistently good results. I purchased a digital thermometer so that I could monitor the temperature. The thermometer allowed me to make sure I was reaching 300F. Lastly, I purchased a small aluminum pot which has made a big difference in my toffee and caramel making. Maybe sharing my struggles with you and how I resolved them will help you with your toffee journey.
Alright, let’s get started. Please make and enjoy!
Toffee Bits (Vegan)
Ingredients
- 4 tbsp /56 grams plant based butter with salt
- ½ cup/ 100 grams cane sugar
- 1 tsp vanilla extract
Instructions
- Have a parchment lined pan ready and waiting. Melt the butter in a small pot on the stovetop over medium heat, once the butter is melted, add the sugar and stir the two together until the sugar begins to dissolve. This is where your slow, consistent stirring starts and does not stop.
- The toffee will start to bubble, continue your slow, consistent stirring – if the toffee is going to separate, it usually does it at this point with me. If it does separate, remove it from the heat, add a tablespoon of water and stir vigorously until it comes back together. Return the pot to the stovetop continuing with your slow, consistent stirring.
- The toffee will begin to bubble less and take on a more smooth whipped look, some people describe it as looking a little like peanut butter. Just keep stirring slowly and consistently. Once it reaches this look, I start checking the temperature, it should be reaching 300F soon.
- Once the toffee reaches 300F, remove the pot from the heat. Add the vanilla to the toffee and stir it in vigorously then pour onto a parchment lined pan to cool.
- Once it has cooled and hardened, choose the kitchen tool of your choice to break it up into bits. Store in an airtight container at room temperature.
