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
- 1Grease 12-hole (1-tablespoon/20ml) mini muffin pan. Cut ice-block sticks in half crossways.
- 2Combine sugar, the water and vinegar in medium heavy-based saucepan. Stir over heat, without boiling, until sugar is dissolved.
- 3Bring 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.
- 4Remove from heat; allow bubbles to subside. Pour toffee mixture into prepared pan holes; sprinkle with hundred and thousands.
- 5Stand 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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