- Dish type
Homemade dairy toffee is easier to make than you might think. Learn how to make dairy toffee with this recipe, and you can include these little sweets in your hampers and food gifts.
233 people made this
- 275g dark brown soft sugar
- 325g caster sugar
- 225g butter
- 350g golden syrup
- 300ml double cream
- 175ml full fat milk
- 2 teaspoons vanilla extract
MethodPrep:5min ›Cook:20min ›Extra time:2hr cooling › Ready in:2hr25min
- Combine dark brown soft sugar, caster sugar, butter, golden syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 121 to 129 degrees C, or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into a 20x20cm tin. Let cool before cutting into small squares.
Reviews & ratingsAverage global rating:(79)
Reviews in English (69)
I just love this recipe.-26 Feb 2012
I can only rate this from my experience - a total disaster. First it wouldn't go any higher than 102 degrees using two thermometers in case one wasn't working. Then, when I turned the heat up, it boiled over my cooker from the 'medium' sized saucepan I used. I then put it in two saucepans and, as soon as it got to temp, it burnt. Totally ruined. Sorry but I won't be using this recipe again.-16 Dec 2012
Made today, just perfect, kids love it, i love it does anyone have any idea how I could make it into treacle toffee or how to add fruit and nuts?-14 Oct 2014
Sticky Toffee Pudding
A traditional British classic sticky toffee pudding is the perfect accompaniment to a Sunday roast. Moist, sweet, and served with ice cream, there are few people in the world who could turn down this delight!
So I have to admit that before making this, I had never eaten sticky toffee pudding before. The Fiancé was appalled! However, with my Mum coming from Belgium, we didn’t tend to eat a lot of classic British meals or puds – and I have to admit that it always sounded a little too sweet for my tastes.
Now I have to admit that I’ve done a complete 180. Yes, it is undeniably sweet, but this recipe is not overpoweringly so. With dates and plenty of spices for depth of flavour, it’s really hard to say no to a second piece! I would say that this pudding needs to be served with ice cream or cream (dairy free of course!) to break through the sweetness of the caramel sauce, which of course is a great shame!
This recipe should come with a warning once you’ve tasted the caramel sauce, you will start to find lots of things to eat it with… I’m talking about spooned onto ice cream, or layered between biscuits from the cupboard, or perhaps just spread onto toast (although I still need to try this last one!!)… It’s delicious and so easy that it could even be a recipe in it’s own right!
As the never ending winter continues, I couldn’t think of a dessert I’d rather eat to celebrate the cold weather the perfect cure to feeling the chill after a bitterly chilly walk.
Serves 6 – 8. Takes 30 minutes plus baking and cooling time.
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Sticky toffee pear pudding
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You'd never guess that this spectacular dessert is dairy-free, decorated with a zesty ganache using orange juice instead of cream
Choose your favourite nuts and dried fruits in this versatile dairy-free flapjack recipe, or change it up each time you make them – be adventurous!
Vegan hot cross buns
What says Easter better than hot cross buns? Try this vegan version, using dairy-free spread and almond milk. Cinnamon, mixed spice, sultanas and citrus bring all the traditional flavours
The most common reason the butter will separate when making toffee is due to a sudden change in temperature. This occurs when you bring the mixture to a boil too fast (over high heat), or when you pour the toffee from the hot pan into a cold pan or baking sheet to cool. This needs to naturally cool slowly, not be flash-cooled.
Butter can also separate if you are not whisking enough during the process of cooking. When making toffee, remember this is not a recipe you can put into a pan and walk away from. It should be tended and constantly stirred for the best results.
The number of ways you can make toffee is only limited by your imagination. Here are a few recipes to get you started:
Combine 2 cups vegan butter, 2 cups sugar, 2 Tbs. water, and a pinch of salt into a saucepan. Bring to a boil over medium heat, stirring constantly. Stir until the mixture is a dark amber color and the temperature is 300 degrees. Remove from the heat and add 1 tsp. vanilla extract. Pour the mixture onto the prepared baking sheets and smooth with a spatula. Put in the fridge for a few hours until hardened. Then break into pieces and eat.
Chocolate Almond Toffee
Combine 2 cups vegan butter, 2 cups sugar, 2 Tbs. water, and a pinch of salt into a saucepan. Bring to a boil over medium heat, stirring constantly. Stir until the mixture is a dark amber color and the temperature is 300 degrees. Remove from the heat and add 1 tsp. vanilla extract. Pour the mixture onto the prepared baking sheets and smooth with a spatula. Sprinkle 2 cups vegan chocolate chips over the hot toffee and let melt. Then spread the chocolate over the toffee with a spatula in a thin layer. Sprinkle 1 cup sliced almonds over the melted chocolate layer and press them into the chocolate with a clean piece of parchment paper. Transfer to the fridge for several hours. Once hardened, break and eat.
Almond Butter “Honey” Toffee
This recipe is a bit of a cheat since we aren’t actually mixing butter and sugar but it is a healthier fake-out. Pour 1 ½ cups vegan honey or agave nectar into a saucepan and cook over low heat until it reaches a simmer. Stir constantly for at least 10 minutes. Add in 2 cups almond butter and a pinch of salt (if there is none in the almond butter) and continue to stir until the mixture gets thick, about 4 minutes. Remove from the heat and add in 1 tsp. vanilla extract. Pour the mixture onto the prepared baking sheets and smooth with a spatula into an even layer. Sprinkle with shredded coconut and/or chopped almonds. Press them into the toffee with a clean piece of parchment paper. Transfer to the fridge and let harden for a few hours. Once hardened, break and eat.
- 2 cups butter
- 2 cups white sugar
- ¼ teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup finely chopped almonds
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
No Bake Salted Caramel Cookies
Smooth salted caramel, crunchy toffee chips, and chocolate wrapped up in super easy No Bake Caramel Cookies! I can&rsquot think of a thing not to love about these cookies!
I love no-bake cookies, and I love caramel! Who doesn&rsquot right? Today is the first day I&rsquove been home since my boys started school. That&rsquos right a whole day to do whatever I wanted, ya right! I started with laundry, dishes, sprayed weeds in the yard, paid a few bills, and picked up my boy&rsquos rooms. Normally I have them clean up their own rooms, but today I was proud of them for getting up and practicing the piano without even being asked so I decided I would be a little nice. Even though it was my intention of making cookies for the boys to come home to, the same thing happened to me that always happens and I got busy doing other things and could see I was running out of time. That&rsquos when I resorted to No Bake Caramel Cookies! Ten minutes later I crossed cookie making off my to-do list and moved on to filing! (Making cookies is more fun!)
All you have to do is boil some sugar, butter, and milk. Add a little salt, butterscotch pudding (ya that&rsquos right), oats, and give it a stir. Let it cool while you line a cookie sheet with wax paper, you could sweep the floor while the cookies cool a little too&hellipif you hurry you can sweep the floor. Add chocolate chips, toffee chips, and give it a quick stir. You don&rsquot want to over stir or the chocolate chips will melt everywhere, which probably wouldn&rsquot be an entirely bad thing. I like my chocolate a little separated from the caramel so you get a little of everything in each bite.
Drop them on a cookie sheet and let em sit for at least 15 minutes if you can wait 30 minutes is better.
Grab a glass of milk and enjoy! Don&rsquot get me wrong&hellipI love classic No Bake Cookies! But CARAMEL NO BAKE COOKIES, you have to admit that is a fun twist on a good ol&rsquo classic! I love em! Really, I do!
How to make vegan toffee
As you can see I tried really hard to photograph the process in detail!
Jaye set up the camera above the stove and just snapped pics the whole way through because I could not stop stirring, not even for a second.
Some people say you can just stir it every minute or so, but I don’t trust that method!
I am very wary of candy making and don’t feel safe to take my eyes off it for a second. I am a believer in the keep stirring all the way through method. This is how I make my vegan fudge and now it’s how I make toffee too.
I did try different things with this toffee but this version was the absolute best.
I tried a version that was just vegan butter and sugar and that flopped completely. The butter and sugar separated and would not come back together!
And then I tried a version with water rather than soy milk and that worked well, but the color was much lighter and the end result was less creamy. So I definitely prefer this version with soy milk.
If you have an issue with using soy milk though, then I would recommend trying it with water.
Once your toffee has reached the soft crack stage you immediately remove it from the heat and pour it out onto a parchment lined baking sheet and smooth it down quickly with a spoon. I used a half sheet baking sheet because it’s a large piece of toffee.
Then you throw on the nuts and press them down on top.
Quickly melt the chocolate and smooth it down over the top of the toffee and nuts. And then throw some crushed mixed nuts on top of the melted chocolate.
Place it all into the fridge to set. Once set, break it into pieces.
I found that the longer it stays in the fridge, the better it gets. So when it’s ‘just’ set it’s not quite as tasty as when it’s been in the fridge for a good few hours.
Almond Toffee Chocolate Chunk Cookies
There is nothing quite as pleasant as a warm cookie with a cold glass of milk… or hot cocoa for the winter months.
This year, add these Almond Toffee Chocolate Chunk Cookies to your Christmas Cookie list! These cookies are filled with chopped almonds, toffee bits and lots and lots of chocolate chunks. Because chocolate.
What makes these cookies extra special is what’s inside.
Challenge Butter is 100% real cream butter with absolutely no artificial flavors or additives. You taste only the rich and sweet cream, which really makes these cookies melt in your mouth!
You start these cookies by creaming the butter and sugars together. I use both brown sugar and white sugar in this delicious cookie recipe. I love the two together, it creates a rich and nutty flavor!
It’s important to start with a softened butter. Let it sit on your counter for about 1 to 2 hours (depending on the temperature in your kitchen), to achieve that perfect ice cream texture softness.
Once the cookie dough is mixed up add in all the goodies! Lots of chocolate chunks (chocolate morsels would work too), a good dose of toffee bits and some roughly chopped almonds.
Bake the cookies on a parchment lined baking sheet for easy clean up.
These cookies make a fantastic addition to the Christmas cookie plate (if they make it that far…you’ll want to stuff these in your face pretty fast).