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.