Coconut sugar, also known as palm sugar, can be found in most health food stores, Asian supermarkets or online. Coconut butter can also be found in health food stores,
Creamy Treacle Toffee
Makes 80-90 toffees
- 400g / 2¼ cups Coconut sugar
- 750ml / 3 cups Coconut milk
- 8tbsp Coconut butter
- Pinch of salt
- 1 tsp vanilla extract (optional)
Edit: I tried this recipe again recently using coconut oil instead and it didn't turn out right so it has to be coconut butter I'm afraid!
- Oil an 8x8 baking tray and put to one side.
- Tip all ingredients into a large pot on the stove and put on medium heat.
- Stir the ingredients as it reaches boiling point, then turn down to a medium boil. Keep stirring!
- Maintain the medium boil and stir every so often, for about 20 minutes.
- By this time, the mixture will have thickened. Now take it off the heat. To test if it's ready, using a spoon, drop a piece of the mixture onto a tray and it should harden within a minute. If it remains liquid, then it's not ready.
- Carefully pour the contents into the baking tray and leave to cool and set.
- Once cooled, put in the fridge for a while to firm up a little more.
- Later on (at least 3 hours) it will have formed a firm toffee-like texture and will be ready to chop into toffee pieces!
A note for the health conscious: The ingredients in these toffees are all natural, vegan and low GI but are still very sweet (seeing as they are mostly sugar!) and work out at about 25 calories each. Not as bad as most shop bought toffees but still something to be enjoyed in moderation. Or not. Up to you! In any case, these are a nice, healthier and vegan alternative to a popular sweet :-)
I've been keeping mine in the fridge because it seems to make them less sticky, but are also fine stored at room temperature. Hope you enjoy!