Easy Vegan Toffee

Easy Vegan Toffee | thevegancrew.com

Christmas seems to sneak up on us every year, and it’s hard to believe that it’s just one week away!  Have you finished your shopping?  Despite our best intentions, every year we are always scrambling at the last minute to make/purchase and wrap everything, and then we cross our fingers and hope that we make the deadline to ship the packages to out-of-town relatives for the holiday.  We’re cutting it pretty close, but we’re hoping to finish everything up by Friday so that we can simply sit back and savor the season.

As our kitchen would prove, ’tis the season for baking.  Our kitchen has been a perpetual mess lately as I’ve been whipping up batch after batch of cookies, cakes and toffee.

Vegan toffee is really hard to find in stores (although there are a couple that you can order online).  I’ve wanted to try my hand at homemade toffee for several years now, but it wasn’t until I picked up a candy thermometer a few weeks ago that I was finally able to give it a go.  You have to be extra attentive as you cook it, but oh my goodness is it easy!  Throw everything in a pot, stir it around as it boils for about ten or so minutes, then pour it onto a baking sheet and let it cool.

Easy Vegan Toffee | thevegancrew.com

I certainly wouldn’t turn down toffee coated in chocolate and topped with nuts, but I also love it unadorned.  Crunchy pieces of rich buttery toffee that melt in your mouth are always a welcome treat.  One of my favorite ways to eat it lately is to chop it up and mix the pieces into a bowl of vegan ice cream — so dreamy!

Be sure to stop by again tomorrow, because I’ll be sharing a toffee-infused recipe!  :)

Chopped Toffee | thevegancrew.com

Easy Vegan Toffee
Recipe type: Dessert
Makes: Serves ~10-15
Crunchy pieces of rich buttery toffee that melt in your mouth.
  • 1 cup Earth Balance
  • 1 cup sugar
  • 1 tbsp water
  • Pinch of salt
  • ½ tsp vanilla extract
  • Optional: Melted semi-sweet or dark chocolate, chopped nuts (such as almonds or peanuts)
  1. Line a baking sheet with a non-stick baking mat (such as Silpat) or parchment paper. Attach a candy thermometer to the side of a medium/large pot.
  2. Add all ingredients except for the vanilla extract to the pot and bring everything to a boil over medium heat, stirring constantly. Continue stirring until the mixture begins to turn a darker amber color and the temperature reaches 300º (it should reach this temp right after the color darkens and the aroma intensifies). Immediately remove from heat and mix in the vanilla extract.
  3. Pour the mixture onto your prepared baking sheet and smooth with a spatula. Let it sit for at least a couple of hours, until hardened.
  4. Optional: If you want to add chocolate, blot the toffee with a towel to remove any excess oils. Pour the melted chocolate over the hardened toffee, and smooth it with a spatula. Sprinkle nuts on top, if using, and lightly press them into the chocolate. Let it sit again for a couple of hours, until the chocolate has hardened, too.
  5. Break the toffee into small pieces and serve. I recommend storing the toffee in an airtight container in the refrigerator or freezer.


  1. says

    I had no idea that toffee was so easy to make! I’ve never made any candy; although, I did buy a candy thermometer last year for Artisan Vegan Cheese recipes. (It’s still in its packaging, though! Oops!) Perhaps now is the chance to use it for its intended purpose! :)

    • says

      I’ve never made candy before either…something about having to gage the temperature and monitoring it so closely has always scared me away (I’m not always the most attentive or patient cook in the kitchen). I was surprised and pleased with how easy it was to make the toffee. I still need to snag a copy of Vegan Artisan Cheese — it’s been on my list way too long!

  2. Blaze says

    Thanks for the article on vegan toffee. I’m curious to know what product of Earth Balance that you used. My girlfriend and I tried to make vegan toffee with it and it ended up tasting and smelling like fish! Any thoughts on this? We made it no different than we’ve made toffee before: Just swapped the margarine for Earth Balance and yuk! Please help!

    • says

      Ugh. That’s really strange (and unappetizing!). I know some margarines, such as Smart Balance, contain fish oil, but Earth Bance doesn’t, so I’m at a loss on that one. It has been a while since I’ve made it, but I’m pretty sure I used the original Earth Balance (if it wasnt that, it would have been the soy-free version).

  3. Randi says

    Hi there,

    I attempted this today and it did not work. It separated. I used the original tub earth balance. Just an FYI. I’ll try again when I have the bricks again.

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