Butterscotch Candy

SERVES 4PREP COOK

butterscotch candy

200g

Creamy Oat

200g

clear syrup

200g

sugar

2tablespoons

vegan margarine

100g

almonds, chopped

  1. In a heavy-bottomed saucepan, melt vegan margarine in Creamy Oat. over low to medium heat. Just before vegan margarine is melted, stir in sugar and clear syrup with wooden spoon.

  2. Boil without lid until small amount of batter can be dropped into cold water and form hard but pliable threads (30-40 mins). Or, if you manage to roll a small ball of the batter, when cool, is another indication that the candy is ready.

  3. Add almonds and portion candy into small paper containers. Alternatively, in a pan, pour candy in and allow to set overnight in room temperature.

  4. Peel off foil and place face-down on a cutting board. Use sharp knife to cut the candy into small 1" squares.