"mystraightroad" > wrote in message
om...
> 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.

maybe you'd have some success with earth balance. it's all good n'
non-hydrogenated, but it's still really hard when refrigerated, like butter,
so i find it bakes really really well, unlike most margerine (the soft
crap). i find it tastes exactly what i remember salted butter to taste
like. makes damned good cookies.