Magic 4-ingredient caramels or toffees made with paleo-friendly ingredients! Easy to make and great for homemade gifts, especially for those avoiding refined sugars and dairy.
I’m not over exaggerating when I say that these are one of the most delicious candies I’ve ever tasted.
Sweet, comforting toffee caramels with an amazingly chewy but soft texture. Made out of purely coconut products!
This recipe came about when I was trying to create a “butter tablet” using coconut cream, instead of dairy cream, coconut oil, instead of butter and coconut sugar instead of ordinary sugar.
What I ended up with wasn’t a butter tablet but it was the most amazing toffee! I really don’t know what to call it. Is it toffee? Is it caramel?
It’s got a natural treacle-y sweetness so I settled for “treacle toffee” but these could also work as salted caramels.
Whatever they are, they’re amazing.
These candies make the perfect gift, especially when you wrap them up individually. It’s so simple!
You just get some greaseproof paper and cut it into squares (roughly 4 x 4 inch) then place the candies in the centre, wrap either side and twist the two sides to create a classic sweet wrapper.
I got this idea from Zoe at Minor Goods. She made my toffee last year and posted this amazing photo on Twitter of them wrapped up.
I loved the idea so I had to incorporate that into my new photos for this recipe!
Anyway, onto the recipe. These toffee caramels are:
- Vegan
- Dairy-free
- Soy-free
- Nut-free
- Gluten-free
- Grain-free
- Paleo-friendly
- Refined sugar-free
📖 Recipe
4-ingredient Vegan Toffees (Paleo-friendly)
Indulgent, sweet toffee caramels made entirely from coconut products!
Ingredients
- 400 g / 2¼ cups coconut sugar
- 750 ml / 3 cups coconut cream, you can also use coconut milk that has been refrigerated. Simply scoop the "fat" from the top of the tin
- 6 tbsp coconut oil
- (optional) A generous pinch of sea salt
- (optional) 1 tsp vanilla extract
Instructions
- Line an 8×8 baking tray with greaseproof paper and put to one side.
- Tip all ingredients into a large pot on the stove and bring to a boil.
- Stir the ingredients as it reaches boiling point, then turn down to a medium heat. Keep stirring!
- Maintain the medium boil and stir every so often, for about 20 minutes or until it's reduced and thickened. To test if it’s ready, using a spoon, drop a piece of the mixture onto a tray and it should turn solid within a minute. If it remains liquid, then it’s not ready.
- Carefully pour the contents into the baking tray and leave to cool and set.
- If the mixture has separated slightly, don't panic. This happened to me on one occasion but it still turned out perfectly!
- Let it set in the fridge for about an hour before cutting into small caramel pieces.
- (Optional) wrap in small squares of greaseproof paper for easy storage or to give as gifts!
- Keep at room temperature and store for up to 1 month (if you can last that long without eating them all...)
Susan says
I tried the recipe too and it hasn’t hardened at all, I stirred and boiled it down to a semi paste and refrigerated but still not hard like toffee.
Aimee says
Hi Susan, I’m really sorry to hear that. I can’t think what could be the problem. I’ve made this so many times without this happening so it’s hard to know what could be causing it not to harden. I will try and make a video of the recipe soon. Apologies it didn’t work out for you.
Denise Lauer says
I tried this recipe and it never hardened. I boiled it for more than 20 minutes and the oil just kept separating. What does tip all the ingredients in the pan mean. I would love to try it again. Any suggestions are appreciated.
Thanks
Aimee says
Oh I’m sorry to hear that Denise! I’ve made this a few times now and never had it not harden… You just put all the ingredients together in a pan. Did the mixture thicken? Did you do the drop test to see if it hardened at room temperature? It never hardens completely, it just becomes thick and toffee-like. The oil does tend to separate but I find as long as you keep stirring/whisking every so often, it turns out fine. Let me know if you need any further advice and hope it works out next time!
DeniseLauer says
I will be trying it again because it looks delicious. Thank you for your response. It is 6 tablespoons of coconut oil not 6 teaspoons, correct?
Denise
Aimee says
Yes, tablespoons. Hope it works out well!
Oshyan says
I think one possible reason some folks may not be getting the right texture is the difference between weight and volume measurements. The coconut sugar in particular was a good bit short when measured by volume and indeed this is typical of granulated sugar products. I too had it not seeming to firm up for quite a while. When I added the missing amount of sugar by weight it started thickening pretty quickly. So I’d recommend *only* using the weight measurement there. Of course this means you need a scale, not just a measuring cup. But it’s a good thing to have for baking anyway, and only about $20 on Amazon.
Nicole Fraser says
Wow, these look amazing! I really want to try this with ginger.
Aimee says
I LOVE that suggestion. Totally trying that next time <3
Thalia @ butter and brioche says
YUM, these toffees look amazing! and i can’t believe how you managed to make them so good for you too. love it Xx
Aimee says
Well, as good for you as possible ;-) I need to find a way to make a smaller batch though because I end up eating SO MANY of them. x
Millie says
Raaaaa these look amazing!! I’ve been wanting to try and make caramels or toffees for ages now and this recipe look so wonderfully simple! my go to caramel sauce is similar to this recipe, just coconut milk and sugar boiled down :) x
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