Why You’ll Love This Recipe

I love how quick and fuss-free these mini toffees are. With only three ingredients, I can whip them up in under an hour, and they always look bright and cheerful thanks to the colorful 100s and 1000s on top. The flavor is wonderfully rich and buttery, with that classic snap that makes homemade toffee so satisfying. Plus, they’re perfect for sharing — each mini cup is a little bundle of joy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 1/3 cups caster sugar
1 tbsp brown vinegar
100s and 1000s, to decorate

Directions

1. I start by lining two 12-hole, 1 1/2-tablespoon-capacity mini muffin pans with paper cases.

2. In a heavy-based saucepan, I combine sugar, vinegar, and 1 cup of cold water over low heat. I cook and stir for about 3 minutes until the sugar completely dissolves.

3. Then I increase the heat to medium-high and let the mixture boil, without stirring, for about 12 to 15 minutes, or until it turns a deep golden color.

4. I remove it from the heat and let it sit for about 1 minute, just until the bubbles subside.

5. Working quickly, I pour the hot toffee mixture into the prepared paper cases and sprinkle each one with 100s and 1000s.

6. I leave them to stand at room temperature for about 30 minutes until they’re completely set and ready to enjoy.

Servings and Timing

This recipe makes 24 mini toffees. It takes about 40 minutes to prepare and 18 minutes to cook, with an additional 30 minutes for setting.

Variations

I sometimes like to change up the toppings — crushed nuts, shredded coconut, or edible glitter give the toffees a unique twist. For a deeper flavor, I can add a drop of vanilla or a pinch of sea salt before pouring the mixture into the cases. Using colored paper cups also makes them look extra festive for parties or special events.

Storage/Reheating

I keep the toffees stored in an airtight container at room temperature. They last for up to two weeks if kept in a cool, dry place. I avoid refrigerating them, as moisture can make the sugar turn sticky. If they soften slightly in warm weather, I just place them in a cooler spot to firm back up.

FAQs

How do I know when the toffee is ready to pour?

I look for a rich golden color and a light caramel aroma. It should reach the hard crack stage, which is around 150°C (302°F).

Can I use white vinegar instead of brown vinegar?

Yes, I can use white vinegar, but the brown vinegar adds a subtle depth of flavor that I prefer.

What’s the best way to clean the pan afterward?

I fill the pan with hot water and let it sit for a few minutes — the hardened toffee dissolves easily that way.

Can I make these without paper cases?

I could, but the toffee might stick to the pan. The paper cases make it easier to handle and serve.

Why did my toffee crystallize?

If I stir the mixture while it’s boiling, sugar crystals can form. I make sure to avoid stirring once it starts to boil.

Can I color the toffee mixture?

I can add a few drops of food coloring right before pouring, but I have to work quickly as the mixture thickens fast.

Are these suitable for kids?

Yes, but I make sure they’re completely cool before serving, as the sugar mixture gets very hot.

Can I use raw sugar instead of caster sugar?

I can, but caster sugar dissolves more evenly and gives a smoother finish.

How long do they take to harden?

They usually set within 30 minutes at room temperature.

Can I make them ahead for a party?

Absolutely! I often make them a day or two ahead and store them in an airtight container until serving.

Conclusion

Making mini toffees is a simple joy that brings back childhood memories every time. I love the process — from watching the sugar turn golden to sprinkling those colorful toppings. They’re small, sweet, and full of charm, perfect for gifting, sharing, or simply treating myself to something special.