It’s almost Christmas and I miss home :( I miss my grandmothers baking and the sweet smell of bubbling sugar on her stove. My grandmother is far from vegan and I’m sure she would give me a disapproving smile that I turned her toffee recipe vegan. Oh well, I did it anyway.
Since most white sugar is processed through bone char, us vegans can’t use it. Due to the fact that I use Organic Whole Cane Sugar with this toffee (as well as in most of my recipes), the toffee turns out a bit darker than the kind made with granulated sugar. I think it tastes great and has the same texture. So YAY for using sugar that doesn’t first go through bone char (yuck!).
If you are going to make one last type of cookie before Christmas, I can only recommend these ones.
- 1 cup Vegan Butter
- 1 cup Whole Cane Sugar
- 8 tablespoons Pure Maple Syrup
- 8 ounces Dark Chocolate (vegan)
- 1/4 cup Ground Hazelnuts
- 1/4 cup unsweetened shredded Coconut
- 1 teaspoon Salt
- Line a 10 inch square baking pan with aluminum foil.
- Combine butter, sugar and maple syrup in a medium saucepan. Bring to a boil over medium-high heat then lower temperature and simmer. Continue to simmer until the sugar mixture reaches a temperature of 305F(150C). This is the hard-crack stage. This will take about 30 minutes. It is best to use a candy thermometer. If you don’t have one see my notes on the bottom.
- Once sugar has reached the correct temperature stir in salt and quickly pour it into the lined baking pan and let cool.
- Melt chocolate using a double boiler or carefully in the microwave. Pour Chocolate over slightly cooled toffee. Top with coconut and hazelnuts.
- Let cool completely until chocolate sets and becomes hard. This is will take several hours.
- Remove from pan and cut into squares using a large sharp knife. Enjoy!
Coconut Hazelnut Toffee
Ingredients
- 1 cup Vegan Butter
- 1 cup Whole Cane Sugar
- 8 tablespoons Pure Maple Syrup
- 8 ounces Dark Chocolate vegan
- 1/4 cup Ground Hazelnuts
- 1/4 cup unsweetened shredded Coconut
- 1 teaspoon Salt
Instructions
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Line a 10 inch square baking pan with aluminum foil.
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Combine butter, sugar and maple syrup in a medium saucepan. Bring to a boil over medium-high heat then lower temperature and simmer. Continue to simmer until the sugar mixture reaches a temperature of 305F(150C). This is the hard-crack stage. This will take about 30 minutes. It is best to use a candy thermometer. If you don't have one see my notes on the bottom.
-
Once sugar has reached the correct temperature stir in salt and quickly pour it into the lined baking pan and let cool.
-
Melt chocolate using a double boiler or carefully in the microwave. Pour Chocolate over slightly cooled toffee. Top with coconut and hazelnuts.
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Let cool completely until chocolate sets and becomes hard. This is will take several hours.
-
Remove from pan and cut into squares using a large sharp knife. Enjoy!
Recipe Notes
1)It is possible to make this without a candy thermometer. In order to do this you will constantly through the simmer process have to do a cold water test. To do this, Fill a glass with cold water. Take a teaspoon of the sugar mixture and pour it into the water. Dump the water and observe the sugar left behind. The closer it gets to the hard-crack stage the harder the sugar will be. In the beginning the sugar will be very soft or you will be able to roll it into a ball. At the hard-crack stage you won't be able to roll the sugar or form it into any different shape than it is already in. Make sure you test throughout those 30 minutes. If it goes beyond the hard-crack stage your toffee will just taste burned.
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