Toffeed Strawberries recipe

These toffee strawberries are delightful served with coffee at the end of a meal, or used to decorate a Victoria sponge cake or vanilla cupcakes.

Makes approximately 20 toffeed strawberries

Ingredients

2 x 250g punnets Victorian Strawberries

20 short skewers

2 cups caster sugar

½ cup water

pinch of cream of tartar

few drops pillar box red food dye

Method

  1. Wash strawberries and skewer with the short skewers or icy pole stick through the calyx (green end). Set aside.
  2. Combine sugar and water in a heavy based pan, and stir over a low heat until sugar dissolves completely. Stir in cream of tartar. Bring to the boil and add food dye.
  3. Reduce heat to low, and simmer toffee for around 20 minutes, or until it reaches hard crack stage. (Use a toffee thermometer – 150°C). Allow to stop bubbling.
  4. Carefully dip each strawberry into the toffee, and allow to set on baking paper until hard.
  5. Use remaining toffee to create a toffee serving disc or extra toffee shards (it looks great in a strawberry shape!).
  6. Once set, serve immediately.

What’s your favourite strawberry recipe?