When I was a child I so badly wanted to make toffee, I was convinced that all you needed was honey or golden syrup and a freezer. I found out this wasn’t the right way after mum went out one day and I took to pouring syrup into cupcake shells and putting in the freezer. let’s just say mum wasn’t happy to come home and see syrup run all though her freezer. Mum promptly taught me the correct way to make toffee and here it is.
You can use this toffee recipe in a lot of different dishes likeÂ Â toffee apples, in molds for school fetes and drizzling on cakes. I am using it in peanut brittle for this recipe yum!
Butter 1 teaspoon
Sugar 2 cups
Water 4 tablespoons’
Vinegar 2 teaspoons
1 cup Unsalted peanuts or nuts of your choice.
Boil sugar water and vinegar rapidly until a golden colour.
once you think it is ready test my dropping a dropping cold water it should be a bit brittle.
Add butter and boil for another minute.
Line a tray with baking paper. I used a round tray, but any tray will work.
Pour half the mixture onto the tray until the bottom is covered.
Sprinkle nuts over the top so that most of the toffee is covered.
Pour the rest of the mixture over the top and lightly sprinkle a few more nuts.
Set aside to cool then pop in the fringed for 4 hours.
Once firm brake into random shard sizes.
Eat on its own or use to decorate cakes.
Tip: Blitz in a food processor and stir though ice cream yum!
Do you have a super easy recipe you would like to share? I would love to hear from you!
Creators Bakers & Homemakers contributors are mainly busy mums who share tips and recipes which have helped them around the home and raising a family. Whether it be an easy mid-week meal, a wickedly decadent dessert or a DIY craft to keep the kids entertained while you keep your feet up, we have you covered.