Daim, pronounced like “dime,” is a beloved Swedish chocolate bar with a signature crunchy almond caramel center wrapped in smooth milk chocolate. Created in Sweden in the early 1950s by Marabou, this distinctive candy has become a cultural icon throughout Scandinavia.

A Sweet History

The story of Daim begins with admiration for another candy. In the early 1950s, the vice president of Marabou, a prominent Swedish chocolate company, approached the American Heath Bar manufacturers hoping to license their popular toffee recipe for the Swedish market. When Heath refused but shared their ingredient list, Marabou took this as inspiration to develop their own unique creation.

After extensive testing in Stockholm in 1952, Marabou finally perfected their recipe. The candy bar was officially launched in 1953 under the name “Dajm” in both Sweden and Norway, quickly becoming a sensation. The candy later expanded to Finland in 1963 and Denmark in 1971, before eventually being renamed “Daim” in most countries in 1990.

Norway’s Love Affair with Daim

Though Swedish in origin, Daim holds a special place in Norwegian hearts. Since its introduction to Norway in 1953, it has become what many describe as “a Norwegian favorite.” Its perfect balance of textures — the shattering crisp of the almond toffee center contrasting with the smooth melt of quality milk chocolate — keeps Norwegians reaching for more.

What makes Daim stand out from other chocolate treats is its “surprisingly crunchy core of almond and caramel wrapped in soft milk chocolate,” giving it “a tasty and firm bite” that creates the perfect harmony between chocolate and candy
In Sweden and Norway, candy is more than a treat—it’s woven into the cultural fabric.

The Scandinavian candy tradition is famous for its Lørdagsgodt, or in Swedish, Lördagsgodis (Saturday candy) ritual, where families enjoy special sweets together on Saturdays. This tradition teaches moderation while still celebrating the joy of treats.

The rich chocolate and sweet-salty toffee pairs beautifully with Norway’s robust coffee culture, and many home bakers crush Daim bars over ice cream, cakes, or cookies for added texture and flavor.

When I went vegan over a decade ago, I had to give up many of the Scandinavian candies, as many (or most) have some type of dairy involved.

So what’s a girl to do? Make her own, of course!

When attempting to make vegan caramel, it’s important to remember that plant-based butters often develop an off flavor if heated over high heat for too long. This has to do with the variations of oils used in the butter, and also its higher water content.

Hence, while traditional caramel calls for higher heat, I suggest practicing patience and cooking your caramel over lower heat for a longer time to avoid any ‘beany’ flavors from developing.

Trust me, the work involved in making this homemade popular Scandinavian candy is well worth it!

Vegan Daim Toffee Candy

Ingredients

2 sticks (225g) vegan butter
3 cups (600g) sugar
1 ¾ cup (300g) dark chocolate, chopped*

Directions

Line two 9×13-inch (23x33cm) baking pans with parchment paper and set aside.

Add the butter and sugar in a big heavy-bottomed pot and place over low-medium heat, letting it melt slowly (about 10 minutes) and controlled while stirring with a whisk.

Once the mixture comes to a simmer or light boil, place a candy thermometer into the pot, keep stirring with a wooden spoon, and let the mixture bubble.

Do not leave unattended, as caramel can burn quickly. As the mixture begins to darken, stir more frequently to prevent burning.

When the thermometer reaches 150°C (302°F), immediately remove from heat (this will take about 15-20 minutes). The toffee should be a deep amber color.

Stir vigorously for about 30 seconds to cool slightly and ensure the mixture is well combined.

Pour the hot caramel into the prepared baking pan, placing it on a heat-resistant surface. Use an offset spatula to spread evenly.

Let it cool for about 10 minutes.

Meanwhile, prepare the chocolate:

Melt the chocolate in a double boiler, pour it over the slightly seized-up caramel, and spread evenly across the surface.

Allow the chocolate-covered toffee to cool completely at room temperature (about 1 hour).

Transfer to the refrigerator until the chocolate has fully hardened (about 30-60 minutes).

Once set, break the toffee into irregular pieces using a knife to score first if needed.

Store in an airtight container in a cool, dry place, with pieces separated by parchment paper to prevent sticking.

Notes

Use a high-fat plant butter (at least 80% fat) for best results

Look for brands like Miyoko’s, Earth Balance, or Flora Plant Butter, which have similar fat structures to dairy butter

Avoid low-fat or whipped varieties, which contain too much water

Cultured vegan butter adds richness that mimics the slight tangy notes in dairy butter

For best results, use high-quality chocolate as it makes a significant difference in flavor.

A candy thermometer is essential for precision, but if you don’t have one, you can test the toffee by dropping a small amount into cold water – it should form hard, brittle threads.

Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.

Avoid storing in the refrigerator for extended periods, as this can make the toffee damp rather than crisp.

More Recipes To Try….

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Vegan Daim Toffee Candy

Recreate the iconic Swedish Daim candy—vegan style! This recipe delivers that nostalgic shattering caramel crunch wrapped in smooth chocolate. Learn the secrets to perfect plant-based toffee and bring back the beloved Scandinavian treat you've been missing since going dairy-free.

5 from 1 vote

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Course: Dessert

Cuisine: Scandinavian

Keyword: toffee candy

Servings: 12 bars

Author: Sunny Gandara | Arctic Grub

Ingredients

• 2 sticks (225 g) vegan butter
• 3 cups (600 g) sugar
• 1 ¾ cup (300 g) dark chocolate, chopped*

Instructions

To make the toffee:

• Line two 9×13 inch (23x33cm) baking pans with parchment paper and set aside.
• Add the butter and sugar in a big heavy-bottomed pot and place over low-medium heat, letting it melt slowly (about 10 minutes) and controlled while you keep stirring with a whisk.
• Once the mixture comes to a simmer or light boil, place a candy thermometer into the pot, keep stirring with a wooden spoon and let the mixture bubble.. Do not leave unattended as caramel can burn quickly. As the mixture begins to darken, stir more frequently to prevent burning.
• When the thermometer reaches 150°C (302°F), immediately remove from heat (this will take about 15-20 minutes). The toffee should be a deep amber color.
• Stir vigorously for about 30 seconds to cool slightly and ensure the mixture is well combined.
• Pour the hot caramel into the prepared baking pan, placing it on a heat-resistant surface. Use an offset spatula to spread evenly. Let it cool for about 10 minutes and meanwhile, prepare the chocolate:

To make the chocolate:

• Melt the chocolate in a double boiler, then pour it over the slightly seized-up caramel and spread evenly across the surface.
• Allow the chocolate-covered toffee to cool completely at room temperature (about 1 hour).
• Transfer to the refrigerator until the chocolate has fully hardened (about 30-60 minutes).
• Once set, break the toffee into irregular pieces using a knife to score first if needed.
• Store in an airtight container in a cool, dry place, with pieces separated by parchment paper to prevent sticking.

Notes

Use a high-fat plant butter (at least 80% fat) for best results
Look for brands like Miyoko’s, Earth Balance, or Flora Plant Butter, which have similar fat structures to dairy butter
Avoid low-fat or whipped varieties which contain too much water
Cultured vegan butter adds richness that mimics the slight tangy notes in dairy butter
For best results, use high-quality chocolate as it makes a significant difference in flavor.
A candy thermometer is essential for precision, but if you don’t have one, you can test the toffee by dropping a small amount into cold water – it should form hard, brittle threads.
Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.
Avoid storing in the refrigerator for extended periods as this can make the toffee damp rather than crisp.