Ice Shards Toffee Recipe
  • 200g (7oz) White sugar
  • 4 tablespoons Water
  • Blue food colouring
  1. Line a shallow pan with baking paper.
  2. Place water, sugar and food colouring in a saucepan. Place a candy thermometer in the pan.
  3. Place saucepan over medium heat, and stir to melt and dissolve the sugar into the water.
  4. Continue to boil the sugar/water mixture until it reaches a temperature of 148°C (310°F) – this is the hard crack stage. If you don’t have a candy thermometer, test the toffee by placing a drop of the mixture into water – the toffee will crack without bending (early stages, it will bend before breaking).
  5. Pour the toffee onto the baking paper, and spread it out by tipping the pan and/or smoothing with a spatula.
  6. Allow the toffee to cool and break into shards.
To clean the pan, just add water and heat it up. The toffee remnants will dissolve.
Recipe by Cook Clean Craft at