I remember this style of toffee from my childhood, this is the hard style toffee that you can suck on for hours, not the now common chewy stuff.
1 cup (220g) caster sugar
2 tablespoons boiling water
2 tablespoons vinegar
100's and 1000's or crushed nuts, to decorate
Prep: 10 minutes
|Cook: 20 minutes
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).