Toffee

Whether its cracked into shards, stretched into strands or used to coat nuts or fruit, toffee offers unlimited fun for cooks of all ages.

The ingredient of Toffee

• 215g 1 cup caster sugar
• 60ml 1 4 cup water

The Instruction of toffee

• stir water and sugar in a saucepan over low heat until the sugar dissolves dont bring it to the boil until all the sugar is dissolved
• increase heat to high to dissolve any sugar left on the side of the pan brush down with a wet pastry brush bring to boil
• cook until the mixture is a rich golden colour dont let it burn remove from heat the residual heat continues to colour toffee

Nutritions of Toffee

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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