Ingredients
Method
1.Grease 12-hole (1-tablespoon/20ml) mini muffin pan. Cut ice-block sticks in half crossways.
2.Combine sugar, the water and vinegar in medium heavy-based saucepan. Stir over heat, without boiling, until sugar is dissolved.
3.Bring mixture to the boil; boil, uncovered, without stirring, about 15 minutes or until a small amount of sugar syrup “cracks” when dropped into a cup of cold water.
4.Remove from heat; allow bubbles to subside. Pour toffee mixture into prepared pan holes; sprinkle with hundred and thousands.
5.Stand toffees about 10 minutes; place sticks, cut-side down, into centre of toffees. Stand toffees at room temperature until set.
This recipe is also nut-free, dairy-free and egg-free. Handy hints ice-block sticks are available from craft and hobby shops. For easy pouring, use a saucepan with a pouring lip, or carefully transfer the hot toffee to a heatproof jug.
Note
