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
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
- Wash strawberries and skewer with the short skewers or icy pole stick through the calyx (green end). Set aside.
- 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.
- 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.
- Carefully dip each strawberry into the toffee, and allow to set on baking paper until hard.
- Use remaining toffee to create a toffee serving disc or extra toffee shards (it looks great in a strawberry shape!).
- Once set, serve immediately.
What’s your favourite strawberry recipe?