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Recipe Saved
Recipe Saved
Prep Time: 10 minutes
Cook Time: 25 minutes
Total: 35 minutes
Author : Michelle Southan
Ingredients
Remove All · Remove Spices · Remove Staples
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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Step 1
Line 18 mini muffin pans with paper cases. Combine the sugar, water, vinegar and cream of tartar in a small saucepan. Stir over medium heat until the sugar dissolves completely.
Step 2
Bring to the boil. Boil, without stirring, occasionally brushing down the side of the pan with a wet pastry brush, for 18-20 minutes or until light golden. Set aside for 1-2 minutes or until the bubbles subside.
Step 3
Transfer the toffee to a metal jug. Pour the toffee evenly among the cases. Sprinkle toffees with hundreds and thousands and set aside for 15-20 minutes to set. Store in an airtight container.