Description
Homemade Toffee Bits made with just 3 simple ingredients and can be made dairy free. These sweet, salty and crunchy treats are perfect for mixing into cookies, ice cream, brownies, cakes and more!
Ingredients
Units
- 1/2 cup high quality dairy free butter*
- 1 cup unpacked light brown sugar*
- 1 tsp vanilla extract, optional
- 1/2 tsp salt*
Instructions
- Line a sheet pan with parchment paper and set aside close to the stove.
- Over medium heat, melt butter in a tall saucepan. Once butter is melted, add in the sugar and salt (or miso paste / soy sauce) and whisk continuously for about a minute.
- Continue to cook, stirring consistently until candy thermometer reaches 285-290 F (soft-crack stage), or 300-310 (hard crack stage), about 8-10 minutes.
- If at any point the mixture separates, remove from heat and whisk vigorously, but carefully to not splash any hot oil. Then place back over the heat and continue to cook.
- Once it reaches 285-310, remove from heat and immediately whisk in the vanilla. Then pour the toffee onto the prepared pan. Place into refrigerator and let it cool for at least 30 minutes or until fully hardened.
- Once cooled and hardened, chop it up with a knife or place the toffee in a ziplock bag and crack it with a wooden spatula or rolling pin.
- Use immediately or store in an air tight container for up to 1 month.
Notes
- *I use Miyoko’s cultured plant based butter
- substitute the salt for 2 tbsp white miso paste or 1 1/2 tbsp light soy sauce for miso toffee or soy toffee!