Old fashioned toffees bring back so many memories from my childhood. School fetes, fundraisers and local markets would often sell them, so we would race to line up, pay our 20c and they would last for hours. They were generally red, blue, green or yellow and in a patty pan case with a generous sprinkling of 100’s and 1000’s.
This recipe is one I have been using for years and unfortunately I can’t give credit to where it’s from as it’s scribbled on a piece of paper. Perhaps from my High School Hospitality teacher, I’m not quite sure.
This recipe is for hard lolly like toffees, but if you prefer the more chewy stickjaw type, head to Taste.com.au , their recipe is great.
Over the years I’ve had fun playing around with different ways to make these and we have added lollipop sticks to create toffee pops and often make them in silicone moulds to create different shapes.
Note- This recipe should never be made while children are present. Always be careful when making toffee as it can cause nasty burns if you aren’t careful and never leave the stove while making this recipe.
2 cups of white sugar
165ml of water
1 teaspoon of white vinegar
One drop of food colouring
100’s & 1000’s (optional)
(You can’t taste the vinegar at all, it just helps eliminate the sugar crystalizing).
Place a glass with water and a metal spoon beside the stove so you can test the toffee as it’s cooking. The method I use to test the toffee is by adding a small spoonful to the glass of water. If its hard and cracks it’s ready, if its still sticky, it needs a little more cooking time.
In a large heavy bottom saucepan combine the sugar, water and vinegar and stir over medium heat until the sugar is dissolved.
Once the sugar has dissolved, stop stirring and leave it to bubble. If you notice any sugar up the side of the saucepan, carefully remove with a wet pastry brush.
I generally let it bubble for 10 minutes and test it and if it’s not ready I let it cook for a further 2-3 minutes. When the syrup is hard when a small drop is spooned into the glass, add your drop of food colouring and give it a quick stir.
Carefully remove from the heat and slowly pour into a metal jug. Leave to stand for a few minutes allowing the bubbles to subside.
Then pour into your patty pans or silicone moulds, and if you wish to, sprinkle with 100’s & 1000’s or cachous.
Leave to stand for an hour and then carefully pop them out of the moulds.
Wrap each individual toffee in cellophane or lay between baking paper in an airtight container.