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Toffifay are a real childhood memory for me. There was no other candy I loved so much. So if you have a change in diet or an intolerance, it's hard to skip those things. Apparently, it's not only me that misses this candy made of caramel and chocolate. We asked for your recipe wishes for our series "Make a wish," and vegan toffifay appeared very often on that list.

However, I needed several attempts to get a solid result. The crux is getting a soft caramel cup that is not too soft (or liquid) and not too hard. I finally got the best result with vegan caramel bonbons (caramels). I know that this kind of candy is not available in every supermarket, but you can buy them at vegan supermarkets or online shops. However, this recipe comes closest to the original taste of toffifay. The rest of the recipe is easy! Just make sure that you always let the toffifay chill in the refrigerator before adding the next component.

Vegan, homemade Toffifay

18 Toffifee
30 minutes (+ minimum 60 minutes cooling time)

Ingredients

  • 165 g vegan caramel bonbons
  • 18 hazelnut kernels
  • 70 g vegan nut nougat cream
  • 50 g dark chocolate

Instructions

  1. Melt caramel bonbons in a small saucepan.
  2. Fill each mold of the silicon tray to 50 % with the caramel. Place in the refrigerator for 10 minutes.
  3. Now use your fingers to press the caramel into the molds to give it a cup-like shape. Store in the fridge again for 10 minutes.
  4. In the meantime, heat the vegan nut nougat cream in a small saucepan, so it becomes liquid.
  5. Take the silicon tray out of the fridge and place a hazelnut kernel in each mold.
  6. Add the nut nougat cream on top and place it in the refrigerator again for 30 minutes.
  7. Melt the vegan dark chocolate in a bain-marie.
  8. Place a small drop on top of each toffifay. Keep in the refrigerator for another 30 minutes. Serve them at room temperature.
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