Vegan Honeycomb Toffee Recipe By Tasty Recipes

VEGAN HONEYCOMB TOFFEE RECIPE BY TASTY

Steps:

• Line a 9-inch (22 cm) baking tray with parchment paper and grease thoroughly.
• Set aside a metal whisk and one tablespoon of baking soda.
• In a large saucepan (the bigger, the better, as this will more than triple in size) over medium-high heat, combine sugar, corn syrup, and water.
• Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat without stirring until the mixture reaches 300˚F (150˚C).
• Remove from heat, and working quickly, add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds to prevent deflating the toffee). The mixture will begin to expand. Quickly pour it into the prepared pan and leave to set. Do not move it for 1-2 hours.
• Once the toffee has cooled and set, remove from pan. Using a blunt object, shatter the toffee into bite-size pieces.
• Melt chocolate in a microwave-safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
• Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
• Enjoy!

HONEYCOMB TOFFEE RECIPE BY TASTY

Steps:

• Line a 9"x9" (23cmx23cm) baking dish with parchment paper and grease thoroughly.
• Set aside a metal whisk and one Tablespoon of baking soda.
• In a large saucepan (bigger the better - as this will more than triple in size) over medium/high heat-combine sugar, corn syrup, and water.
• Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat-without stirring-until the mixture reaches 300˚F (150˚C).
• Remove from heat and ~working quickly~...add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds-to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.
• Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.
• Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
• Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
• Enjoy!

VEGAN CHOCOLATE & PEANUT BUTTER FUDGE RECIPE BY TASTY

Steps:

• Add coconut butter and maple syrup to a saucepan over medium heat.
• Cook for 2-3 minutes while stirring constantly. The mixture should start out smooth then thicken into a dense paste.
• Add peanut butter and vanilla extract to the saucepan and stir to incorporate. Continue to cook for an additional 2-4 minutes until the mixture achieves a smooth and pourable texture.
• Remove the peanut butter mixture from the heat and allow it to cool slightly.
• While the mixture cools, break up the baking bar of chocolate into a microwave-safe bowl and microwave it for 1 minute (stirring every 15 seconds) or until it is completely melted and smooth.
• Prepare a 9x9-inch (23x23 cm) baking tray by spraying it with nonstick cooking spray and layering it with a piece of parchment paper.
• Pour half of the peanut butter mixture into the baking tray and spread it out evenly.
• Add the melted chocolate to the remaining peanut butter mixture and mix thoroughly.
• Once incorporated, layer the chocolate mixture into the baking tray, over top of the peanut butter layer, and spread it evenly.
• Give the tray a few shakes and taps to remove any possible air bubbles and place the tray in the freezer for 1.5-2 hours to set.
• Turnover the baking tray to remove the fudge. Cut into small rectangular pieces before serving.
• NOTE: Fudge should be stored in the refrigerator until ready to serve.
• Enjoy!

HOMEMADE HONEYCOMB RECIPE BY TASTY

Steps:

• Cover a baking tray with greaseproof paper. Set aside.
• Mix the sugar, syrup, and honey together in a saucepan.
• Turn up the heat and slide a thermometer into the mixture. Heat till the sugar mixture reaches 275°F (140°C) and is brown and bubbling.
• Take the thermometer out and quickly whisk in the bicarbonate of soda.
• Pour the honeycomb into the prepared tray and leave to set. Do not touch the honeycomb at all throughout.
• Once set, smash up the honeycomb into bite-size pieces.
• Dip into the melted chocolate and chill.
• Enjoy!

HONEYCOMB TOFFEE

Steps:

• Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
• Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
• Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
• Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.