Has anyone managed to make toffee which is 50% sugar and 50% "butter"?
I have to confess I'm not a vegan - I don't use butter because of a
dairy allergy. My usual replacement is Sainsbury's dairy free spread
in their "free-from" range but when it comes to making toffee.... a
disaster.

I have no problems making brittle (calling for just a tablespoon of
"butter") - using Sainsbury's free-from spread that turns out just
fine but I'd like to make a nice, creamy toffee/brittle and all the
recipes I can find for that require a higher % of butter.

Many thanks.