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.
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
- Place 24 patty cases in patty cake pans.
- Place all ingredients (except the 100's and 1000's) in a small saucepan and stir constantly until the sugar has dissolved.
- Bring to boil then simmer for 10 to 15 minutes - without stirring.
- 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.
- When ready, remove Hard Toffee mixture from heat and leave to rest until the bubbles subside.
- Pour mixture into patty cases.
- Garnish with the 100's and 1000's and leave for about 1 hour to cool and set.