Toffees Recipe

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5 from 2 votes

A fete wasn't complete without a stall selling these sticky but irresistible homemade treats.

Prep Time5

Cook Time20

Total Time25

Course: confectionery

Cuisine: Australian

Servings: toffees

Calories: 145kcal

Author: Libby Hakim

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

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