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Total Time
23mins
Prep 5 mins
Cook 18 mins

Super sweet hard candies. These are always sold at fetes and markets and I can never resist buying one. They are absolutly delightful to suck on and last for quite a while.

Ingredients Nutrition

Directions

  1. Line muffin pans with paper muffin cases.
  2. Spray with cooking oil spray to prevent toffee sticking to paper.
  3. Combine water, sugar and vinegar in medium saucepan and stir over low heat until sugar is dissolved.
  4. Bring to boil and boil rapidly, uncovered, about 15 minutes or until a small amount will set when spooned into cold water.
  5. If you have a sugar thermometer it when it reaches 154 degree C.
  6. Remove from heat and allow bubbles to subside.
  7. Carefully pour or spoon syrup into prepared pans.
  8. Allow to harden.
  9. If you wish you can make them pretty by sprinkling with coloured sprinkles after they have been in the pans for 2 minutes.
  10. Personally I prefer them without.