My success with making vegan salt caramels inspired me to venture further into candy making. My next adventure: toffee. It turns out toffee is much simpler than soft caramels. Essentially it is equal parts of sugar and butter caramelized to the proper stage. I started with this recipe and simply substituted Earth Balance and omitted the salt (because of the salt content of the Earth Balance). It turned out well, although I may have taken this first batch a little too dark. I elected to make a naked toffee as I had plans to use it as a garnish or in other dishes (stay tuned!). If you want to serve it as a candy on it’s own, you could top the toffee with nuts or chocolate (or both).

Vegan Toffee

1 cup sugar
1 cup Earth Balance
2 tsp water
1 tsp vanilla extract

Combine all ingredients in a large sauce pan (larger than you think you need) with a candy thermometer. Stir over low heat until Earth Balance and sugar have melted.

Increase heat to medium-high, stirring constantly. The mixture will bubble up as the water is cooked off. The Volume will increase dramatically at this point. After the water has evaporated, the mixture will collapse. Cook until you reach 300° on your thermometer.

Remove from heat and stir in vanilla. Poor toffee onto a Silpat
or parchment lined baking sheet and spread into a thin layer (about 1/4 inch) with a silicone spatula. Cool in refrigerator until set. Break into pieces and store in a sealed container.