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English Toffee
English Toffee
Ingredients
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Get a cookie sheet ready with wax paper on it.
Medium size pan on medium heat, melt margin and vegan 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 out mixture onto wax
paper cookie sheet. Let it cool.
Set up a double boiler system and melt 1 teaspoon of
shortening first 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. Please store in the fridge, and
should stay fresh about 2 weeks. My friends call this vegan
crack because it is so addicting. So please Beware!
With nut option you can add them to the batch just before
the hot toffee is being poured out. You can also blend up
the nuts to coat the top and bottom of the chocolate before
it cools.
Preparation time: 1 hour
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