Kids love this cake stall classic.

  • 30 mins cooking
  • Makes 12 Item
  • Print
Theres so much to love about these school fete favourites. Bring back memories of your childhood making these gorgeous toffee treats.


  • 6 wooden ice-block sticks
  • 1 1/2 cup (330g) caster sugar
  • 1/2 cup (125ml) water
  • 1 tablespoon white vinegar
  • gluten-free hundreds and thousands


  • 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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