Chewy & Creamy Vegan Toffee Recipe – A Guilt-Free Sweet Delight

Looking for a treat that’s indulgent, dairy-free, and downright irresistible? Say hello to Vegan Toffee—a soft, chewy candy that’s completely plant-based and packed with rich, nutty flavor. Whether you’re fully vegan, lactose-intolerant, or just exploring more plant-based options, this recipe has your sweet cravings covered—no animal products, no compromise on taste.

🌱 Why Vegan Toffee?

Unlike traditional English toffee made with butter and cream, vegan toffee skips all animal-based ingredients like dairy milk and honey. Instead, it uses soy milk, vegan butter, golden syrup, and sugar to create that luscious caramelized texture we all love.

Not only is it kinder to animals and the planet, but it also suits many dietary preferences—and it’s surprisingly easy to make at home.

🥄 Ingredients

For the Toffee:

Vegan Butter: 2 cups (approx. 450 g)
Golden Syrup: 1 tbsp
White Granulated Sugar: 2½ cups (approx. 500 g)
Salt: 1 tsp
Soy Milk: 1 cup (max 240 ml)

For the Topping:

Mixed Roasted Salted Nuts: 1½ cups (approx. 195 g)
Vegan Chocolate: 10.5 oz

👩‍🍳 Step-by-Step Instructions

Melt the Chocolate:
Place vegan chocolate in a bowl and microwave for 2–3 minutes until fully melted. Set aside.
Prepare the Tray:
Spray a baking tray with cooking spray, then line it with parchment paper.
Cook the Toffee Mixture:
- Add vegan butter, sugar, soy milk, salt, and golden syrup to a nonstick pot.
- Heat over medium-high flame. Stir constantly until the mixture dissolves.
- Attach a candy thermometer and cook until the temperature reaches 137°C (285°F)—this can take 7 to 18 minutes.
Pour & Assemble:
- Immediately remove from heat and pour the mixture into your prepped tray.
- Spread it evenly with a spatula.
- Sprinkle roasted nuts on top, drizzle with melted chocolate, and top with more crushed nuts.
Chill & Set:
- Refrigerate for 3–4 hours or until completely solid.
- Transfer to a cutting board and slice into bite-sized pieces.

🍽️ Serving Suggestions

Pair with fresh sliced fruits.
Serve alongside vegan-friendly tea or coffee.
Crumble over vegan cheesecake, ice cream, or brownies for extra texture.

🧊 Storage Tips

In the Fridge:

Store in an airtight jar for up to 9 days.

In the Freezer:

Cut into small pieces, freeze on a tray, then store in containers for up to 5 months.

♻️ Creative Ways to Use Leftover Toffee

Cookies: Chop and mix into vegan cookie dough.
Candy Bars: Layer into homemade vegan chocolate bars or Skor bars.
Desserts: Add chunks to vegan ice cream, brownies, or truffles.

💡 Helpful Tips

A candy thermometer ensures the perfect texture.
Use silicone sheets or butter paper to prevent sticking.
Stir the mixture continuously to avoid burning.
Adjust sweetness with a pinch of salt.
Shape with cookie cutters for a fun twist.

🧠 FAQs

Q: What kind of milk is best for vegan toffee?
A: Soy, almond, or coconut milk all work well.

Q: Can I substitute maple syrup for sugar?
A: Yes! Maple syrup is a natural sweetener, though it may alter the texture slightly.

Q: How do I make the toffee chewier?
A: Use a bit more golden syrup or sugar for extra chew.

🔍 Nutritional Information (Per Toffee)

Calories: 189 kcal
Carbs: 16.2 g
Sugar: 14.2 g
Fat: 13.1 g
Protein: 1.8 g
Fiber: 0.9 g
Sodium: 118 mg
Iron: 1 mg

Chewy & Creamy Vegan Toffee Recipe