Honey Toffee (Refined Sugar-free)

A crunchy, buttery hard candy that is easy to make at home. This toffee is sweetened only with honey, so make sure to use a quality brand. And don’t forget the flaky sea salt for that delicious sweet and salty combo.

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Recipe

Honey Toffee

(Serves 4)

Ingredients

1/2 cup honey
6 tbsp heavy cream (can be substituted with full fat coconut cream)
2 tsp apple cider vinegar 
1 tbsp salted butter, more for greasing
1 teaspoon pure vanilla extract
1/2 tsp cream of tartar
1/4 tsp fleur de sel or flaky sea salt 

Method

Lightly grease a 5x5 metal sweet dish or small metal baking tray with melted butter and line it with parchment. Grease the parchment paper with some melted butter.

In a heavy based saucepan, combine the honey, cream and apple cider vinegar and bring to a boil over medium heat. Once the mixture boils, turn the heat down to low and use a silicone spatula to stir it occasionally as it cooks (you will need to stir it more frequently as it thickens). Continue cooking the toffee for about 20 minutes or until the mixture reaches softball stage (a little bit of the mixture dropped into a bowl of cold water should set enough to be rolled into a soft ball). Continue to cook for 5 more minutes.

Turn off the heat and carefully add in the vanilla, cream of tartar and the butter. Mix well to incorporate them into the toffee mixture. Place the pan back over low heat and continue stirring for 5-6 minutes.

Working quickly, transfer the mixture onto the parchment lined pan and smooth the top. Sprinkle the sea salt on top and allow the toffee to cool to room temperature. You can cut it into pieces while it is soft or break it into shards after it hardens (the toffee will be a bit sticky).

Store refrigerated in an airtight container for 4-5 days. Leave out at room temperature for 15 minutes before eating.