Chewy Cranberry toffee is an addictive, easy homemade toffee, soft chewy toffee with the natural vibrant color of cranberry. While holidays are nearing, fresh cranberries are available to use. These vegan cranberries toffee with chewy texture have a natural tart taste.
Cranberry toffee can be prepared ahead and stored. If you love to cook with seasonal fruits and use them as much as you can then this is exactly for you. It makes delicious gifts for your family and friends to share in this holiday season or anytime!!
This Vegan cranberry toffee is so simple and easy to prepare like combining all the together in a pan to reach the right consistency with four ingredients
- Cranberry
- Sugar
- Salt
- coconut oil
Benefits of the Ingredients (source)
Cranberry is a superfood due to their high nutrient and antioxidant content. Cranberries are a rich source of several vitamins and minerals, especially vitamin C.
Possible variations
You can use brown sugar in place of white sugar, I do not want to lose the color so I chose white sugar
Any neutral oil can be used, if you are not vegan, you can use butter too.
Can I add nuts to the toffee?
Yes, any type of chopped nuts can be added at the bottom of the pan, before you pour the toffee on it. So that when it cools down the layer will be coated well with the nuts.
You can simply coat some sugar on the toffee.
Do I need candy thermometer?
If you do candy frequently then a candy thermometer would be a wise choice. The consistency can be checked with ice or water.
Consistency for the toffee
While the general toffee calls for the hard crack stage, the cranberry toffee is cooked to the soft crack stage which tends to be chewy and pliable. The temperature of the soft crack stage is from 235 F to 245 F. If you have slipped this temperature and it falls anywhere between 235 F to 250 F should be fine and you get from chewy to firm toffee.
How to test candy temperature with water?
Have a bowl of ice water or chilled water near you while preparing the candy. Periodically drop in some drops of candy in water. If it forms a softball then you have reached consistency. Switch off immediately and transfer to a baking pan to cool.
Note This method requires little practice and be cautious while working with candy since the melted sugar can cause burns to the skin if accidentally spills or you touch it.
Why is my toffee sticky?
If there is too much moisture in your candy it will be soft and sticky. But don’t worry just put it back in the pan and keep stirring until it reaches the consistency
Why is my toffee not setting?
If your sugar mixture did not have the hard crack stage it will not be set properly. Keep an eye on the toffee, since each minute the temperature differs.
Cranberry toffee with no butter
Ingredients
- 2 cups cranberries fresh
- 1 3/4 cups sugar
- 1 tsp salt
- 1 tbsp coconut oil
Instructions
- In a saucepan, add cranberries and pour water till berries are immersed in water enough for cooking (say 1 cup). Let it boil for 5 minutes. Switch off the flame.
- Once cranberries are cooled blend to form a puree.
- Spray a small square baking dish with cooking spray and line with parchment paper.
- Measure 1&3/4 cups of sugar for 2 cups of puree and transfer to a pan. Add salt and coconut oil.
- Bring to heat stirring frequently and evenly until it reaches 235F to 245F, or "soft crack" on a candy thermometer.
- For testing in water, pour a drop of toffee in a bowl with cold water and press to check if forms a soft ball consistency.
- Once it reaches the temperature, switch off immediately. Carefully pour the mixture over the parchment paper Let it sit for a few minutes undisturbed.
- It sets at room temperature too or place in the refrigerator for 2 hours. Lift the parchment out of the baking dish and place the toffee on a cutting board.
- Use a knife to gently break it into smaller pieces. Store in an airtight container.
Notes
- If you like it sweeter use an equal amount of sugar. The pureed cranberries and the sugar in ratio 1:1.
- Vanilla extract or nuts can be added.
- Do not skip the salt.
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