Unless it's processed, I don't believe there are any really 'bad' foods. Enjoy everything — fat, sugar, carbs... just do it all in moderation and find the right and healthy balance of foods for you.
Made ahead, these toffees can be kept in the fridge until you're ready to serve.
- 180 g (6½ oz/¾ cup) raw cane sugar
- 140 g (5 oz/⅔ cup/1⅓ sticks) butter
- 400 g (14 oz) can of sweetened condensed milk
- 150 g (5½ oz/scant ½ cup) golden syrup (or light corn syrup)
- 50 g (1¾ oz/⅓ cup) chopped almonds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the sugar in a saucepan and melt over a low heat. When it’s all melted and golden, add the butter, sweetened condensed milk and syrup, stirring well, then let the ingredients gently simmer over a low heat for about 10 minutes. Add the almonds, stir well, then allow to cool a little.
Pour into miniature paper cake cases (mini candy cups), then put in the fridge until ready to serve.