Put 1 cup caster sugar and 2 Tbsp water in a small saucepan over a high heat. Stir until sugar is wet. Cook for 5 minutes or until amber.
2.
Plunge into a bowl of iced water.
3.
Dip a wooden spoon into toffee; when it runs off the spoon and doesn’t drip, drizzle toffee on a sheet of baking paper in parallel lines, crisscross, circles, or your own shape.
4.
Overlap using the same technique to make the web as big or as small as you like.Â
5.
Once you’re happy with your pattern and size, set the toffee web aside for 5 minutes to allow toffee to set, then remove from paper.
Andre Martin
