3 Cups Chelsea White Sugar
1 Cup Cold Water
1/4 Cup White Wine Vinegar
12 Paper Patty Cases
2 Teaspoons Hundred's and Thousand's

1. Place the Chelsea White Sugar, water and vinegar in a large heavy based saucepan and stir over a low heat until sugar has dissolved, approx 5 minute. Without stirring bring mixture to a rapid boil, and boil for 12-14 minutes. Test for a 'hard crack' toffee by dropping a few drops of toffee mixture in cold water.

2. Remove toffee from heat and allow to stand for 2 minutes, so that bubbles will subside then pour gently into 12 paper patty cases. Sprinkle with hundred's and thousand's and leave in cool dry place to set, approximately 1 hour.

3. Store in an airtight container.