This is my base recipe (sans the spices) for toffee – or as it’s know in the US; classic caramel. You can add and subtract spices and the cacao powder to suit the flavours you prefer and want to create on your own.
- 100 gram/3.5 oz vegetable/vegan margarine
- 4 tbsp of cacao powder
- 2 dl / 200 ml / 3/4 cup of oat-cream or any other vegan cream
- 3 dl / 300 ml / 1.5 cups dark muscovado sugar
- 1 dl / 100 ml / 7tbsp light syrup
- 1 tsp cinnamon powder
- 0.5 tsp cardamom powder
- 0.5 tsp ginger powder
1. Melt vegan margarine in a pot with a thick base on the stove.
2. Remove the pan from the heat.
3. Add cacao powder and spices to the melted margarine and whisk together, ensure that there are no lumps and the spices are evenly mixed with the liquid.
4. Add oat-cream and whisk together.
5. Add the syrup and whisk together.
6. Add sugar, whisk together with the other ingredients and place the pot on to the hot plate again.
7. Let the ingredients melt together, bring the mixture up to a boil.
8. Lower the heat and let the mixture cook gently, it should start to bubble, reduce the heat further if necessary.
9. Stir regularly and pay attention. Once the bubbles become bigger and form much slower, test the mixture as instructed in step 10.
10. Every now and then test the mixture with the help of a glass with cold water. Add a dollop of the mixture to the glass and if you can shape the mixture and the mixture holds to the shape you created, the toffee is ready.
11. Repeat the test until you get a result you can shape or a consistency you are happy with.
12. Once ready, remove the pot from the heat and immediately pour the mixture into a tray covered with a baking-paper and let cool down.
13. Once the toffee has hardened and cooled down, cut equally big pieces and wrap them in pieces of baking paper.
14. Store in a cool, dry and dark place.