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making toffee
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dave@ .com
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making toffee
On 30 Jul 2004 20:22:58 -0700,
(mystraightroad) wrote:
>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.
Have you tied Tomor - it is a Kosher, non dairy (vegan) spread also
available in Sainsbury's. It comes in a block, wrapped in greaseproof
paper. Being more fatty, like butter, it might work better for toffee.
Dave
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making toffee