2 cups sugar
3/4 cup cold water
1 Tbs vinegar
Place all ingredients in saucepan. Stir over heat until sugar is dissolved. Bring to boil, do not stir. Cook until syrup is golden brown. Remove from heat, allow bubbles to settle. Pour into small paper patties or into a tin and mark into squares.
Option: Sprinkle 100's and 1000's on top.
Creamy Peanut Toffee
60g butter
1/2 cup sugar
1 Tbs golden syrup
3/4 cup condensed milk
1/2 tsp vanilla
1/2 cup unsalted peanuts
Combine butter, sugar and golden syrup in heavy pan. Stir constantly over low heat. Cook, stirring 8mins or until straw coloured. Add vanilla and peanuts. Mix well. Pour into flat tray or set in 15cm slab tin. When set cut or break into squares.
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