Toffees encased in paper patty cases bring back fond memories of school fetes. Recreate these treats at home with this classic recipe.
Looking for more school fete favourites?
Ingredients
Method
1.
Line 2 x 12-hole deep patty pans with paper paper cases.
2.
In a medium saucepan, combine sugar, water and vinegar. Stir over medium heat until the sugar dissolves. Do not boil.
3.
Bring to the boil and cook, without stirring, for 10-16 minutes or until golden brown. Use a pastry brush dipped in water to brush down the sides of the pan to prevent sugar crystals from forming.
4.
Remove saucepan from the heat and let stand for 1-2 minutes or until the bubbles subside.
5.
Carefully pour toffee into prepared cases so they are half full. Sprinkle with cachous. Let it set at room temperature for about an hour. Store in an airtight container at room temperature.
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