Toffees Recipe
A fete wasn't complete without a stall selling these sticky but irresistible homemade treats.
Servings: 16 toffees
Calories: 145kcal
Equipment
- patty tins and paper patty cases
- medium-sized, heavy-based saucepan
- small cup of water
- pastry brush
- wooden spoon
Ingredients
- 3 cups caster sugar (620 grams)
- 1 cup water
- 2 teaspoons white vinegar
- 1 teaspoon cream of tartar
- 100s & 1000s, coconut or peanuts for decorating
Instructions
- Line patty tin with paper patty cases.
- Place all ingredients in the saucepan.
- Place over lowest heat and stir gently with wooden spoon to dissolve sugar. Take care not to cause sugar to splash up sides of saucepan.
- Once sugar has dissolved and the mixture starts to come to simmer (you may have to turn heat up a little to low/medium heat), dip the pastry brush in cold water and brush down the sides of the saucepan to ensure there are no remaining sugar crystals.
- Don't stir again. Watch the toffee mixture's colour – it needs to turn a pale golden colour. This will likely take anywhere from 10-20 minutes and depends on size and type of saucepan and the heat level.
- Remove from heat and pour into patty cases immediately (the toffee will continue to cook). Allow about 1 ½ cm of toffee in each patty case.
- If decorating, add 100s &1000s, coconut or peanuts immediately.
- Allow to set completely in the patty tins before removing the toffees.
Notes
Storing: Store in an airtight container in a cool, dark place for up to 1 week.
Freezing: Not suitable.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 145kcal | Carbohydrates: 37g | Fat: 0.1g | Sodium: 1mg | Potassium: 32mg | Fiber: 0.001g | Sugar: 37g | Calcium: 1mg | Iron: 0.03mg