White Sugar
The uniform size of the...
Details page sections
Sweets
Traditional Toffee
1 hours
20 mins
Easy
12
Whether it's a good old jaw sticker or a harder, long-life toffee - all of the childhood memories will come flooding back! #bakingnation
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- Ingredients
- Method
Ingredients
- 3 Cups Chelsea White Sugar
- 1 Cup Cold Water
- ¼ Cup White Wine Vinegar
- 12 Paper Patty Cases
- 2 Teaspoons Hundred's and Thousand's
Chelsea Products in Recipe
Reviews
11
What did you think of this recipe?
alex
yep this is the way to do it. if you've got a sugar thermometer you can keep an eye on the temp - I take it off just before it gets to hard crack somewhere just over 140C. I love how the vinegar inverts the sugar into glucose and fructose so it has that classic coffee taste and texture - amazing some recipes miss this!
5
Terry Kelly
I am in my sixties, and this is my father receipt to the letter, I have an old memory of dad making toffee apples at Halloween.
5
ElaineMather
I'm going to make them remind me of my child hood x
5
Geoff Nicholls
A very nice recipe
5
Maia
Yum
5
Leanne
They all stuck to the Patty Cases =(
1
Millie
Great recipes, tastes great.
5
Ruth
Yum!❤
5
Jack
It burned
2
Toffee lover
Good
3
Method
Place the Chelsea White Sugar, water and vinegar in a large heavy based saucepan and stir over a low heat until sugar has dissolved, approx 5 minute. Without stirring bring mixture to a rapid boil, and boil for 12-14 minutes. Test for a 'hard crack' toffee by dropping a few drops of toffee mixture in cold water.
Remove toffee from heat and allow to stand for 2 minutes, so that bubbles will subside then pour gently into 12 paper patty cases. Sprinkle with hundred's and thousand's and leave in cool dry place to set, approximately 1 hour.
Store in an airtight container.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
11
What did you think of this recipe?
alex
yep this is the way to do it. if you've got a sugar thermometer you can keep an eye on the temp - I take it off just before it gets to hard crack somewhere just over 140C. I love how the vinegar inverts the sugar into glucose and fructose so it has that classic coffee taste and texture - amazing some recipes miss this!
5
Terry Kelly
I am in my sixties, and this is my father receipt to the letter, I have an old memory of dad making toffee apples at Halloween.
5
ElaineMather
I'm going to make them remind me of my child hood x
5
Geoff Nicholls
A very nice recipe
5
Maia
Yum
5
Leanne
They all stuck to the Patty Cases =(
1
Millie
Great recipes, tastes great.
5
Ruth
Yum!❤
5
Jack
It burned
2
Toffee lover
Good
3
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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