Serves : 14
- 1 cup (220g) caster sugar
- 10g butter
- 2 tablespoons boiling water
- 2 tablespoons vinegar
- 100's and 1000's or crushed nuts, to decorate
Preparation:10min › Cook:20min › Ready in:30min
- Stir sugar, butter, water and vinegar in a small saucepan over low heat until the sugar dissolves. Bring to the boil. Boil, without stirring, about 10-15 minutes or until a spoonful of the mixture crackles when dropped in cold water.
- Pour into paper baking cases in patty pan holes; sprinkle with 100's and 1000's or crushed nuts. Leave to set.
- Tip: For a chewier toffee, cook for a shorter time (until toffee forms a soft ball when dropped into cold water).
Altered ingredient amounts. My little sister and I made these togerther, they were really easy and they tasted okay. But we both agreed that if we did it again we'd leave out the butter, it made them taste kind of strange. Edible, but strange. - 14 Jan 2011
When the toffee is done, stand the pot in some cold water untill the toffee has stopped bubbling - a minute or so - then pour. A jug will help with the pouring. - 03 Jan 2011
When do you pour the mix into something? Straight after you turn the stove off? Or do you let it cool a bit for a while? Im scared that if I pour it straight away, it will seep through the cupcake holders (they're paper-y) and that if I leave the pot too long it will stick and be a nightmare to clean... - 29 Dec 2010