This is my base recipe, you can add and subtract spices and 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 the plate again
7. Let the ingredients melt together, and 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 of 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 won’t get the same rich taste if you use other types of sugar in this recipe.
8 comments
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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
[…] Vegan Saffron Toffee / Caramel Vegan Saffron Toffee / Caramel For full “Vegan Saffron Toffee / Caramel” recipe click here […]
[…] Veronica recently sent me some of her homemade vegan saffron toffee caramels all the way from Gothenburg, I couldn’t stop eating these irresistible delights. I admit that […]
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