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14
Recipes
Toffee Cups
Makes 12
1 cup caster sugar
½ cup water
1 tablespoon vinegar
2 tablespoons 100’s & 1000’s (optional)
1. Place sugar, water and vinegar into
the skillet pan and stir on setting 4 for 2
minutes until sugar has dissolved.
2. Turn the dial to setting 6 and boil for
6 minutes.
3. Turn the dial to setting 8 and boil for a
further 4 minutes.
4. Switch the Skillet Frypan to the Off
position.
5. Pour the toffee into 12 mini patty
pans and allow to stand until
completely cooled.
6. Top with 100’s & 1000’s.
Lemon and Lime Butter
Makes 1 jar
45g butter
½ cup caster sugar
¾ cup lime juice
4 egg yolks, whisked
1 tablespoon lemon zest
1. Place butter into the skillet pan and
stir on setting 4 until butter is melted.
2. Add the sugar, juice, egg and zest
and stir constantly for 15 minutes.
3. Switch the Skillet Frypan to the
Off position.
4. Pour into a sterilised jar and keep
refrigerated for up to 1 month, or
frozen for 3 months.
5. Serve with fresh scones.