Vegan Toffee

This recipe makes a soft and gooey caramel/toffee which makes a good topping to shortbread or flapjack or can be used in cake decorating. I use Stork baking block, but it also works well with butter if you don't need it to be dairy free.

In: Sweet Snacks


Makes/Serves: batch (about 100ml)

Ingredients

  • 60 g Soft Brown Sugar
  • 60 g Margarine
  • 1 teaspoon Golden Syrup

Method

  1. Put the ingredients into a saucepan and heat steadily to dissolve the sugar.
  2. Keep heating until it boils, then turn down the heat so it continues to simmer.
  3. Simmer for about 5-7 mins.
  4. Keep stirring the whole time, so it doesn't burn. I use a spatula so you can scrape the bottom of the pan and get in all the corners.
  5. When it's gone a lovely caramel colour, tip onto your traybake or into a heatproof dish and leave to cool.

A 100ml batch is just right to make toffee butter cream. If you are making this to top a 30cm traybake then make 300ml.