Hey thanks for the recipe and this idea. Actually last night when I was preparing gajar ka halva, by mistake I put more sugar. So I removed the syrup and preserved it. Was wondering what to do with that. My sugar syrup is having carrot Color.

I prepare the mix in my Thermomix, but you can also do it in a pot on the stove, be careful not to burn itIn the meantime melt your dark vegan chocolate. Use a small spoon to place a small dollop on top of each toffee. No matter the name, it’s a crazy delicious treat that basically accompanied me throughout my whole childhood! So having a vegan version of this gem is like a dream come true! You can add the same amount of cardamom powder instead of vanilla extract. Add it in step 6, along with the ghee.If you are adding rose extract/essence, add it at the same time in place of vanilla extract. Coconut extract - Use vanilla extract instead, or leave it out. It’s not integral to the success of this recipe.

As most of the moisture dries off (There should be little liquid, and not completely dry), add ghee, cook till it leaves the sides of the pot, another few seconds. Remove and transfer to a greased plate. Add butter and sugar to a heavy-bottomed pot, at least 2 quarts in size. Attach a candy thermometer to the pot. Mix all the ingredients well, simmer for 1-2 minutes, stirring constantly with a whisk so that nothing burnsSå længe vi kan huske tilbage - det vil sige 1973 - har Toffifee fremstillet deres unikke lækkerier med samme klassiske smagskombination. Men nu kommer der en nyhed! Glæd dig til en limited edition med et vidunderligt indslag af kokosnød, som du bare må prøve! I used to love coconut toffee as a kid, in fact, I still do! Now, these can be pretty addictive, especially if you have a big sweet tooth like me! I learnt these from my Mum in law, and was surprised to know how simple a sweet this was to prepare! Unsweetened coconut flakes - I prefer unsweetened here, but you could use sweetened if that’s what you have on hand. I would recommend pairing it with a dark chocolate topping if going this route to help balance out the sweetness. Place a hazelnut into each caramel-filled mould and place the whole tray into the freezer for about 30 minutes. If you follow my blog and recipes for a while you know that I’m all about using less processed and wholesome ingredients about 80-90% of the time. I usually try and stay away from refined sugars and oils as much as possible, but do use them for special recipes where I feel like the texture or taste wouldn’t be as good without. If I do so, almost always I’m trying to give you guys alternatives though, just in case you want to stay away completely from oils and refined sugars (I’m not sure if coconut sugar even counts as a refined sugar, because that’s the only one I ever use in these recipes).