NOUGAT
2 Cups of Soya Milk
9 oz. Soya Marg.
24 oz. Sugar
2 tbsp. Vanilla Essence
12 oz. dried Soya Milk
TOFFEE
12 oz. Sugar 12 oz.
Soya Marge 250 ml
Soya cream 3 tbsp
Golden Syrup
NOUGAT
Put the milk, marge and sugar into a thick saucepan and heat, without stirring, on a low heat until
it bubbles all over and triples in size.
Keep at this heat for 2 min (if you have a sugar thermometer, it should be 235 F./112.8 C.)
Cool.
Add the vanilla essence and the dried soya milk and beat till creamy.
TOFFEE
Put everything in a thick bottomed saucepan and heat on a low heat till it bubbles all over and
triples in size
Keep at this temperature for 4-5 minutes, stirring constantly.
Pour the toffee over the nougat and freeze for another hour.
Cut into mars bar size pieces and re-freeze until the toffee is solid (this can take a couple of
days.)
Melt 1200g of vegan chocolate in a microwave if you have one (3 minutes full power per 100g)
or place into a bowl above a saucepan of boiling water till melted.
Coat the bars with chocolate and place onto a greased tray. Re-freeze.
Pour into baking trays roughly the size of 48 mars bars and freeze for an hour.
The Marathon Variation (Thermopylae Bars)
Replace vanilla essence with 340g jar of crunchy peanut butter (without the jar) & 20g chopped,
un-salted peanuts.
These basic nougat and toffee recipes can be used to make a whole range of vegan versions of
chocolate bars.
2 Cups of Soya Milk
9 oz. Soya Marg.
24 oz. Sugar
2 tbsp. Vanilla Essence
12 oz. dried Soya Milk
TOFFEE
12 oz. Sugar 12 oz.
Soya Marge 250 ml
Soya cream 3 tbsp
Golden Syrup
NOUGAT
Put the milk, marge and sugar into a thick saucepan and heat, without stirring, on a low heat until
it bubbles all over and triples in size.
Keep at this heat for 2 min (if you have a sugar thermometer, it should be 235 F./112.8 C.)
Cool.
Add the vanilla essence and the dried soya milk and beat till creamy.
TOFFEE
Put everything in a thick bottomed saucepan and heat on a low heat till it bubbles all over and
triples in size
Keep at this temperature for 4-5 minutes, stirring constantly.
Pour the toffee over the nougat and freeze for another hour.
Cut into mars bar size pieces and re-freeze until the toffee is solid (this can take a couple of
days.)
Melt 1200g of vegan chocolate in a microwave if you have one (3 minutes full power per 100g)
or place into a bowl above a saucepan of boiling water till melted.
Coat the bars with chocolate and place onto a greased tray. Re-freeze.
Pour into baking trays roughly the size of 48 mars bars and freeze for an hour.
The Marathon Variation (Thermopylae Bars)
Replace vanilla essence with 340g jar of crunchy peanut butter (without the jar) & 20g chopped,
un-salted peanuts.
These basic nougat and toffee recipes can be used to make a whole range of vegan versions of
chocolate bars.
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