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.
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Servings: 12 bars
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 9x13 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.
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.