3 cups sugar
250ml (1 cup) water
60ml (1/4 cup) brown vinegar
1. Place sugar, water and vinegar into saucepan, stir over low heat until sugar has dissolved; brush down sides of saucepan with brush dipped in hot water to remove any sugar from sides of pan.
2. Increase heat, boil rapidly uncovered for approximately 15 minutes or until a small amount, when dropped into cold water, will “crack.” This gives a good, hard toffee. (If you prefer the “stick-jaw” or more stretchy toffee, boil for 10 to 12 minutes only or until a small amount, when dropped into cold water, forms a soft ball between the fingers.) Remove pan from heat while testing.
3. When toffee is ready, remove from heat, stand saucepan in cold water 1 minute. Remove pan from water, and allow all the bubbles to subside.
4. For easier handling pour toffee into heatproof jug. Then, pour into paper patty cases. (To keep good shape while toffees set, stand the paper cases in patty cake tins) Leave 2 minutes before decorating with coconut or hundreds-and-thousands.