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Ingredients

450g (2 cups) white sugar
160ml (2/3 cup) water
1 tablespoon white vinegar
1/2 teaspoon cream of tartar
Hundreds and thousands, to decorate

Method

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.

Stickjaw toffees

How to make Stickjaw toffees

Ingredients

Method