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Caramel candies filled with nougat and hazelnuts

Vegan Toffifee (Toffifay) Caramel Candies

Make these nougat filled caramel candies at home with only a couple of ingredients.
Cook Time 25 mins
Cooling Time 30 mins
Total Time 55 mins
Course Dessert
Cuisine German
Servings 25 pieces
Calories 72 kcal


  • 150 g soft caramel candies, homemade or store-bought
  • 1 tbsp refinded coconut oil
  • 1 tbsp brown sugar
  • 20-25 roasted hazelnuts
  • 100 g gianduia paste
  • 50 g dark chocolate


  • Place caramels, coconut oil, and sugar in a small pan.
  • Melt caramels over medium heat, stirring constantly.
  • Once the caramels have melted and sugar and fat are dissolved, pour caramel mixture into prepared moulds.
  • Only fill the molds a little less than half way.
  • Place in the fridge for 5-10 minutes or until the caramel is cool enough to handle with your fingers.
  • Using your fingers or the handle of a wooden spoon, press the caramel up to the side.
  • Put the moulds back into the freezer and melt the gianduia paste.
  • Place a hazelnut in the middle of each caramel filled mould and pour the nougat on top.
  • Place in the fridge until the nougat has set.
  • Melt chocolate and pour on top.
  • Place back in the freezer until everything has set and remove from moulds.
  • Store in the fridge.


Recipe adapted from this one.
Recipe for homemade coconut soft caramels at Fork and Beans. (It's corn syrup free which is good, cause I can't find corn syrup in Germany.)
Homemade gianduia paste or spread recipe here.
Keyword caramel candies, toffifay