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Extra Virgin Olive Oil and Rosemary Toffee

 2 cups Sugar
 230ml Water
 1 Tbsp White Vinegar
 2 Tbsp Lupi Special Selection Extra Virgin Olive Oil
 1 sprig Rosemary

Grease a tin or oven-proof dish and set aside.


Add the sugar, water, vinegar, extra virgin olive oil and rosemary into a pot and stir to combine. Heat on a medium temperature until the sugar has dissolved. Stirring occasionally, heat until the mixture is boiling and boil until it reaches a hard crack stage. Remove the rosemary sprig and pour into the greased dish. Set aside to cool.

NOTE: An easy way to test the toffee as you are cooking is to have a saucer with ice cold water in it. Drop a few drops of the toffee into it and if the toffee is ready, it will set hard.