1

Line a 12-hole (1 tablespoon/20ml capacity) mini muf f in tin with squares of baking paper. Place sesame seeds in a small non-stick frying pan over medium heat. Cook, shaking, for 1–2 minutes or until lightly toasted.

2

Combine sugar, vinegar, cream of tartar and ½ cup (125ml) water in a saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to low and simmer, without stirring, for 5–7 minutes or until light golden (be careful not to let the toffee become too brown, or it will taste burnt). Remove from heat. Set aside for 2 minutes or until bubbles subside.

3

Transfer toffee mixture to a heatproof jug. Carefully pour into prepared muf f in holes. Sprinkle with sesame seeds. Set aside for 1 hour or until set.