Ingredients

Steps

• Oil a baking tray lightly with groundnut oil.
• Combine the sugar, butter, cream of tartar, and 75ml of water in a heavy-bottomed pan.
• Heat over moderate heat while stirring until the sugar dissolves.
• Boil the mixture until the sugar thermometer reads 137°C.
• Pour the hot mixture carefully onto the prepared baking tray.
• Cool the toffee for 20 minutes until manageable.
• Pull and fold the toffee repeatedly using oiled rubber gloves until strands form.
• Twist the strands into barley twist shapes.
• Cut into 2.5cm sticks using scissors and wrap individually.