- 5 min
- 20 min
- 2 cups (440g) caster sugar
- 1 cup (250ml) water
- 1/2 teaspoon cream of tartar
- Queen Food Colour Gels
Combine sugar and cream of tartar in a saucepan.
Add food colour gel to water, and stir to dissolve then add to sugar in saucepan. Place saucepan on low heat, without stirring, and heat until sugar dissolves.
Increase heat to medium, and bring to a boil. Boil until the mixture reaches hard crack stage (150C). This can also be tested by placing a teaspoon of mixture in a glass of water, it is ready if it forms a hard ball.
Remove from heat, spoon or pour into dinosaur shaped silicone shaped molds. Allow to cool fully before popping out of molds. Store in an airtight container with baking paper to separate. Toffee will be hard so be careful when eating!
TIP Toffee is seriously hot! Don’t be tempted to clean up the drips with your fingers. Let them set, and then clean up.
TIP Having trouble getting the saucepan clean – just let it soak in water and the toffee will dissolve.