How to make old school stick jaw toffee
Miss the old bake sales where you could always rely on the stick jaw toffee to be awaiting your arrival? It’s time to stop reminiscing and start cooking, because in 20 minutes' time you could have a whole tray of these sweet treats with this easy recipe.
- 1 tablespoon of butter
- 4 cups of white sugar
- 120ml of vinegar
- 120ml of water
- 1 packet of hundreds and thousands
- 1 packet of patty pans
- Melt the butter in a deep pot on the stovetop.
- Add the sugar, vinegar, water and stir it until all the sugar is melted.
- Lay out the patty pans on a baking tray and get your sprinkles ready.
- Bring to the boil while stirring and then turn it down to a simmer.
- Let it simmer/low boil for ten minutes then dip a spoon in the mixture and dip it in a cup of cold water to test the toffee consistency.
*The toffee should still be a little soft when cooled, if it is at the consistency you want, take it off the heat. If you want it harder, keep boiling for another two minutes and test again.
- Carefully spoon it into the lined patty pan, taking care not to touch it at all, you will get burnt!
- Sprinkle on the hundreds and thousands and leave to set at room temperature.