Vegan and Nut Free Buttercrunch Toffee

• Vegan
• Gluten free

• Condiments

  • 1 tbsp Corn syrup, organic
  • 1 cup Earth balance soy free vegan buttery spread

• Baking & Spices

  • 1 cup Cane sugar, organic
  • 10 oz Chocolate chips, dairy-free
  • 1/4 tsp Salt

• Liquids

  • 3 tbsp Water

Found on theprettybee.com

Description

Ingredients

• 1 cup Earth Balance soy free vegan buttery spread
• 1 cup organic cane sugar
• 3 Tablespoons water*
• 1 Tablespoon organic corn syrup
• ¼ teaspoon salt
• 10 ounces dairy free chocolate chips

Directions

• Line a 13x9 inch cookie sheet with foil.
• In a heavy bottomed saucepan, melt the vegan buttery spread, sugar, corn syrup, water, and salt.
• Cook over medium high heat, stirring constantly.
• Once the mixture comes to a boil, clip a candy thermometer to the side of the pan, and boil, stirring constantly until the mixture reaches 290 degrees. (When the mixture gets to 280 degrees, watch it very carefully so it doesnt burn).
• Take the saucepan off the heat, and remove the thermometer, then pour the toffee mixture into the foil lined cookie sheet.
• Wait for five minutes, then sprinkle the dairy free chocolate chips over the toffee. Once the chocolate chips are melted, use a spatula to spread the chocolate over the toffee.
• Place the pan in the refrigerator until the toffee is cool and firm.
• Use the foil to lift the toffee from the pan, and break into pieces. I broke it into three big pieces, then put those into a ziploc bag and whacked it on the table to get lots of smaller pieces.
• Store in an airtight container in the refrigerator. Toffee will last up to two weeks.