Step 1

Grease 12-hole (1-tablespoon/20ml) mini muffin pan. Cut ice-block sticks in half crossways.

Step 2

Combine sugar, the water and vinegar in medium heavy-based saucepan. Stir over heat, without boiling, until sugar is dissolved.

Step 3

Bring 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.

Step 4

Remove from heat; allow bubbles to subside. Pour toffee mixture into prepared pan holes; sprinkle with hundred and thousands.

Step 5

Stand toffees about 10 minutes; place sticks, cut-side down, into centre of toffees. Stand toffees at room temperature until set.