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.