Combine sugar and water in saucepan,
stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, boil rapidly
without stirring until light golden brown. Remove from heat, using a metal spoon,
drizzle toffee in a thin stream backwards and forwards over lightly
oiled trays. When set, break in small pieces, place
on cake. Toffee may also be spun over iced
cakes by dipping two forks in toffee mixture back to back and pulling
toffee in thin strands over cake.
