What a twist on the traditional toffee apple. The strawberries hold their shape and make a perfect companion to the toffee.
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.