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Ingredients

2 1/3 cups caster sugar
1 tablespoon brown vinegar
100s and 1000s, to decorate

Method

Step 1 Line two 12-hole, 1 1/2 tablespoon-capacity mini muffin pans with paper cases.
Step 2 Place sugar, vinegar and 1 cup cold water in a heavy-based saucepan over low heat. Cook, stirring, for 3 minutes or until sugar has dissolved. Increase heat to medium-high. Boil, without stirring, for 12 to 15 minutes or until mixture turns golden. Set aside for 1 minute or until bubbles subside.
Step 3 Quickly pour toffee into paper cases. Top with 100s and 1000s. Stand at room temperature for 30 minutes or until set.

Mini toffees

How to make Mini toffees

Ingredients

Method