OLD-FASHIONED TOFFEES

Always a popular treat at fetes with the kids, they can be made up to three days in advance – but should be stored in an airtight container.

			Ingredients 3 cups of sugar 1 cup of water 1 tablespoon brown malt vinegar Hundreds and thousands to decorate

Method

1. Line a patty cake tray or muffin tin with 12 double-layered paper patty cases.
2. Put the ingredients in a saucepan and dissolve the sugar over a low heat, stirring it gently to minimise splashes on the sides of the saucepan, as it crystallises.
3. When the sugar has dissolved, raise the heat and bring the mixture to the boil. Don’t cover the pan. Allow the mixture to boil rapidly for about 15 minutes, but be warned – don’t stir it!
4. As soon as the mixture is a mid-golden colour, take the saucepan off the heat. Set it aside to allow the bubbles to settle, then spoon it into the cases.
5. Sprinkle them with hundreds and thousands.
6. Fill the saucepan with water and boil it to help remove the toffee.

Makes 12 to 15 toffees.