making toffee
 

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.

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

making toffee
 

"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.

making toffee
 

"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.