Honey Vanilla Toffee -- Gluten and Refined Sugar Free

Last week I shared my recipe for homemade vanilla ice cream topped with honey vanilla toffee.  This week, I'm sharing my recipe for the toffee. 

This is the perfect recipe for parties and special events when you need something that sugar eaters will enjoy as much as you do! 

 This simple, refined sugar free toffee has just three ingredients: honey, butter and vanilla.  And, it tastes just like the real thing! 

Start by measuring 200 grams of butter into a saucepan.  Add 1 cup honey and stir together over medium heat until combined.  Add one teaspoon vanilla and continue cooking until the mixture boils.

Clip a candy thermometer onto the pot, reduce heat to low and continue to boil at a moderate, steady rate.  The mixture will start as a golden, honey colour.

 Continue cooking the mixture until it reaches 143 degrees Celsius (290 degrees Fahrenheit) (this takes about 15 minutes), watching closely after 137 degrees Celsius (280 degrees Fahrenheit) as the mixture will scorch easily.  The mixture will become a rich caramel colour. 

Once the mixture has reached 143 degrees Celsius, quickly pour it onto a baking sheet lined with greased baking paper.  Spread mixture quickly and evenly.  Place in the refrigerator and let chill for at least 30 minutes, or until set.

Break into pieces and store in an airtight container in the refrigerator for up to 3 weeks.

It's that easy!

This toffee has numerous uses from ice cream topping to filling for toffee bars.  It's a delicious, refined sugar free alternative to the lollies and sweets, but still satisfying to the biggest sweet tooth.

Enjoy!

Honey Vanilla Toffee

Gluten and Refined Sugar Free

printable recipe

Ingredients:

200 grams butter (approx. 3/4 cup)

1 cup honey

1 teaspoon vanilla

Method:

Line a baking sheet with greased baking paper.  Set aside.

In a medium saucepan, melt butter and honey together, stirring occasionally.  When combined, add vanilla.  Cook and stir until the mixture boils.  Clip on a candy thermometer and reduce heat to low.  Continue boiling at a moderate, steady rate, until mixture reaches 143 degrees Celsius (290 degrees Fahrenheit).  Watch closely after the mixture reaches 137 degrees Celsius (280 degrees Fahrenheit), as it can scorch easily. 

Remove from heat, remove thermometer and quickly pour mixture onto prepared baking sheet.  Spread quickly and evenly.  Place in the refrigerator for 30 minutes or until cool.

Break into pieces and store in the refrigerator in an airtight container for up 3 weeks.