English Toffee
"Pure decadence!"
photo by lilsweetie
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
10
ingredients
- 2 cups sugar
- 2 cups margarine
- 2 (12 ounce) bags semisweet vegan chocolate chips
- 2 teaspoons vegetable shortening
- walnuts (optional)
directions
- Get a cookie sheet ready with wax paper on it.
- In a medium size pan on medium heat, melt margarine and sugar.
- Stir constantly until you reach 285 degrees 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).
- Pour mixture onto wax paper cookie sheet and let cool.
- This is the time to add nuts as well.
- In a double boiler (or in a pot that is atop a pot of steaming water) melt 1 teaspoon of shortening, and then add a 12-ounce bag of chocolate chips.
- When melted, pour on one side of the toffee batch, and spread out.
- Put in fridge and let cool.
- 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.
- Store candy in the fridge for up to 2 weeks.
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RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
