Vegan Saffron Toffee / Vegan Saffron Caramel
2013-12-02 11:39:57
This is my base recipe, you can add and subtract spices and the cacao powder to suit the flavours you prefer and want to create for your toffee/caramel.
Ingredients
- 50 gram / 1,8 oz vegan margarine
- 3 dl/ 300 ml/ 1 1/4 cups of oat-cream or any other vegan cream
- 2,5 dl / 250 ml / 1 cup of dark muscovado sugar
- 1,5 dl/150 ml/ 8 tbsp light syrup
- 0,5 g / 0,018 oz saffron (1 bag of saffron powder = 0,5 gram)
- juice from 1 satsuma
Instructions
- 1. Melt vegan margarine in a pot with a thick base on the stove.
- 2. Remove the pan from the heat.
- 3. Add saffron and the juice from the satsuma to the melted margarine and whisk together, ensure that there are no lumps and the spice is evenly mixed with the liquid.
- 4. Add oat-cream and whisk together.
- 5. Add the syrup and whisk together.
- 6. Add sugar and whisk together with the other ingredients and place the pot on to the 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 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 - or let cook until the liquid reaches 120 C / 248 F.
- 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.
Notes
- You can also use white/brown or other types of sugar, however you wont get the same rich taste if you use other types of sugars in this recipe.
Elegantly Vegan https://elegantlyvegan.com/wpui/
8 comments
[…] […]
Thanks for this recipe – these turned out wonderful using coconut cream from chilled, canned milk, maple syrup, and coconut oil subbed for margarine. I especially appreciated the tip for checking it’s ready by dropping it in cold water. I ended up getting the perfect consistency for a delicious batch of vegan turtles.
As a side note – I really enjoy your approach to exhibiting your recipes on this blog, and I look forward to following your future success!
Hi Rebecca,
That’s a nice twist to it. I got to try that! Thanks for sharing.
And thank you so much for sharing that you enjoy my recipes. It makes me really happy. I hope you find them useful and that you come back soon :)
Have a great day!
Hi Rebecca,
That’s a nice twist to it. I got to try that! Thanks for sharing.
And thank you so much for sharing that you enjoy my recipes. It makes
me really happy. I hope you find them useful and that you come back
soon
Have a great day!
I just finished all of these vegan saffron candies! They are so good! I need to make them!
Hi Rika,
I’m so happy you like them <3 `I hope you enjoy the recipe :)
/Veronica
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