3 cups sugar
1 cup water
1/4 cup brown sugar
1. Place sugar, water and vinegar into a saucepan, stir over low heat until sugar has dissolved; brush down sides of saucean with brush dipped in hot water to remove any sugar from sides of pan.
2. Increase heat, boil rapidly uncovered for approximately 15 mins or until a small amount, when dropped into cold water will 'çrack'. This gives a good hard toffee. (if you prefer the 'stickjaw'or more stretchy toffee, boil for 10 - 12 mins only until a small amount, when dropped into cold water, forms a soft ball between the fingers). Remove pan from heat while testing.
3. When toffee is ready, remove from heat, stand saucepan in cold water for 1 minute. Remove pan from water, and allow all bubbles to subside.
4. For easier handling pour toffee in a heatproof jug. Then, pour into paper pattie cases. ( to keep good shape while toffees set, stand the paper cases in patty cake tins.) Leave 2 minutes before decorating with coconut or hundreds-and-thousands.
my own recipe