Old-fashioned toffees recipe

I remember eating these sugary treats as a child like it was yesterday. And I also remember hanging around the kitchen watching as they were cooked and waiting (impatiently) until they were set and cool enough to eat. The cook’s toffees in the photo took 17 minutes to set.

How to make children's toffees: key tips

In step 3, wet a pastry brush to brush down any sugar crystals clinging to the side of your pan. This will ensure that all the sugar is incorporated and melted, and your toffee becomes glass-like. 

It’s worth noting that if the toffee mixture hasn’t boiled for long enough, the toffees will not set. It is very important that you test if the toffee is ready by using a glass of cold water or noting that it becomes hard on the spoon. When it is ready, you will also notice the smell of the toffee will be rich and caramel-like and the bubbles will be thicker. If you boil it for too long, though, the toffee will burn. 

Evenly pour the toffee (carefully, because it will be super hot) among 15 regular patty cases. If decorating your toffees, do so before they set, so that the toppings stick to the toffee.

Key ingredients in this children's toffees recipe

You’ll only need 3 ingredients to make these lick-all-day-long toffees: water, white sugar and brown vinegar. Adding vinegar to the mixture breaks down the sugar, providing a smoother, more caramel-like toffee, with no visible crystallisation or cloudiness.

If you’re after some more cake stall inspiration, our food for fundraisers and fetes is full of tempting treats. I also love these ’90s tuckshop snacks.

This recipe was originally submitted by abrarose, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.