Toffee

Why would I bother to make toffee when it can be so easily purchased ready-made? The answer is simple - I can eat mine! I have yet to find toffee that is soy-free and dairy-free. And I really missed toffee - so here it is, drum roll please, Michelle's Toffee!

Toffee

1 cup granulated sugar of choice, such as dark brown sugar (not stevia or "sugar" substitutes)
3-1/2 tablespoons olive oil
2 tablespoons water
1/2 teaspoons pure vanilla extract
dash of fine sea salt (less than 1/8 teaspoon)
Candy thermometer

1. In a small saucepan, stir together choice of sugar, oil and water; place pan over medium heat. Stir until mixture comes to a boil; stop stirring and place Candy thermometer inside the pan, being careful to not touch the bottom of the pan; slow boil until temperature reaches at least 240 degrees F (soft chewy toffee) and up to 320 degrees F (brittle).
2. Remove pan from heat and stir in vanilla and sea salt; pour liquid out onto parchment-covered baking sheet or large plate; quickly smooth to an even thickness (an offset spatula from Wilton is the perfect tool).
3. Set toffee aside to cool until set, about 1 hour.
4. Cut into chucks (oil knife before each cut) or crack toffee into large pieces; store in an airtight container until consumed.

Chocolate-Coated Toffee

Toffee recipe, prepared through step 2.
1/4 cup vegan soy free chocolate chips (Enjoy Life)

1. Set toffee aside to cool 5 minutes.
2. Meanwhile, grind or crush chocolate chips (us a Magic Bullet or blender, or place in plastic freezer bag and crush with a rolling pin).
3. Sprinkle an even layer of prepared chocolate chips over toffee; set aside for 5 minutes; smooth chocolate topping with offset spatula or butter knife; set aside to cool until set, about 1 hour.
4. Cut into chucks (oil knife before each cut) or crack toffee into large pieces; store in an airtight container until consumed.

Variation
Chocolate Almond - sprinkle crushed almonds over top of smoothed chocolate.