Sunday, August 03, 2008
3 cups of white sugar
1 cup of water
1/4 cup of white vinegar
thick bottomed large pot
bowl of cold water
patty cake tin
patty papers or spray oil
1.Put all the ingredients into a thick bottomed pot - you want the pot to be quite larger then the amount of ingredients.
2.Put onto a low heat and stir until the sugar dissolves.
3. Put the heat up and bring the syrup to a boil. DO NOT STIR! At this stage I put in the food colouring and watch it spread and evens itself out.
4. Leave the syrup to boil for at least 15 minutes. To test the consistancy of the toffee, put a little bit in a bowl of cold water and scrape it together. I like toffee to be a little crunchy but still tacky - this usually takes 19-20 minutes.
5. While the syrup boils prepare your tins (oil or line with patty papers) and ready your decorations.
5. Take the pot off the heat and wait for the bubbles to subside.
6. Pour into the prepared tins and leave for about 5 minutes. To check if your toffee is ready for decoration use the skewer to gently press the surface - don't use you finger as the syrup may still be very hot.
7. Decorate to your hearts content!