Hard Toffee, a retro treat

It must be well over 20 years since I last had Hard Toffee, but even after all that time the aroma from the cooking process bought back vivid memories of my childhood.   This recipe is for a very Hard Toffee, the type you can't bite or chew but is absolutely delicious to savour.

It is a simple recipe, but is not one for the Children to assist with as the Toffee is extremely hot.  Why not make a batch these school holidays.


Hard Toffee

Hard Toffee

Recipe: (makes 24)

Note:  This recipe is not for Children, the boiling point of sugar is very, very hot and can cause nasty burns.

  • 3 cups caster sugar
  • 30 grams butter
  • 6 tablespoons hot water
  • 6 tablespoons white vinegar
  • 100's and 1000's to decorate


  1. Place 24 patty cases in patty cake pans.
  2. Place all ingredients (except the 100's and 1000's) in a small saucepan and stir constantly until the sugar has dissolved.
  3. Bring to boil then simmer for 10 to 15 minutes - without stirring.
  4. To test if the Toffee is ready, place a small amount in a glass of cold water, when ready you will hear a  crack.  For less hard Toffee, reduce the simmer time.
  5. When ready, remove Hard Toffee mixture from heat and leave to rest until the bubbles subside.
  6. Pour mixture into patty cases.
  7. Garnish with the 100's and 1000's and leave for about 1 hour to cool and set.
  8. Enjoy