Quick & Easy


Kids love this cake stall classic.
12 Item

Theres so much to love about these school fete favourites. Bring back memories of your childhood making these gorgeous toffee treats.



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.

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.


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