Makes 50 - 60 pieces
- Gluten free & vegan
150g caster sugar
300ml coconut cream from a tin of coconut milk
pinch gluten-free baking powder
Place a tin of coconut milk in the fridge overnight.
The next day, open the tin of coconut milk, scoop out the thick coconut cream leaving the water behind. Weigh this into a saucepan. It should be around 300g. Add half this amount of caster sugar with a pinch of gluten-free baking powder.
Line a lipped 20cm x 20cm baking tray with greased greaseproof paper.
Place the saucepan over a medium heat and stir to melt the sugar.
Use a pastry brush to wash a little water down the sides of the saucepan to wash any sugar grains into the liquid.
Stop stirring and let the mixture bubble on a medium heat. When it turns to a caramel colour and reaches 120°c / 250°f pour onto the baking tray.
When nearly set, score into squares. This sets to a chewy toffee.