Toffeed Strawberries

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


  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.
  3. Stir in cream of tartar. Bring to the boil and add food dye.
  4. 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.
  5. Carefully dip each strawberry into the toffee, and allow to set on baking paper until hard.
  6. Use remaining toffee to create a toffee serving disc or extra toffee shards (it looks great in a strawberry shape!).
  7. Once set, serve immediately.