Don't Copy that Toffee

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  • 1 cup sugar
  • 1 cup margarine (Earth Balance works well)
  • 2 tsp water
  • 1 tsp vanilla extract
  • NOTE: You will need a candy thermometer and a parchment-lined baking sheet


  • Combine sugar, margarine and water large saucepan - with the candy thermometer.
  • Stir over low heat until margarine and sugar have melted.
  • Increase heat to medium-high, stirring constantly. The mixture will bubble up as the water is cooked off. The volume will increase dramatically at this point. After the water has evaporated, the mixture will collapse.
  • Continue cooking until you thermometer reads 300F
  • Remove from heat and stir in vanilla.
  • Pour toffee onto parchment lined baking sheet and spread into a thin layer (about 1/4 inch) with a spatula.
  • Cover and cool in refrigerator until set.
  • Break into pieces and store in a sealed container.