Mini toffees

  • 25 mins preparation
  • 12 mins cooking
  • Makes 20 Item
  • Print


Mini toffees
  • 3 cup (660g) caster sugar
  • 1 cup (250ml) water
  • 1/4 cup (60ml) brown malt vinegar
  • coloured sprinkles
  • 10 small wooden sticks


Mini toffees
  • 1
    Oil two 12-hole (1 tbsp-capacity) mini muffin pans.
  • 2
    In a medium saucepan, combine sugar, water and vinegar. Stir over low heat, until sugar dissolves. Bring to the boil. Boil, uncovered, about 10 minutes or until the mixture reaches 154°C on a sugar thermometer (or until toffee is a golden brown). Remove from heat and allow bubbles to subside.
  • 3
    Carefully pour syrup into prepared pans. Stand toffees 2 minutes, to allow to thicken, before decorating with sprinkles.
  • 4
    Stand further 10 minutes, then position a wooden stick in each. Leave toffees to set in a cool, dry place. Do not refrigerate.

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