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When I first arrived in Australia 12 years ago, all my friends was crazy about toffee apples at party times. The size of toffee apple shock me, I didn’t even know where to bite in first. Toffee Cherry Tomato is my familiar version of Toffee fruit, it’s one of the street market food in Taiwan and normally several joined together on a long skewer and toffee coated around, so it has the shape of gourd. Which in Chinese is called Toffee Gourd Tomato!
Place 2 cups of sugar in a small heavy saucepan, add 2 table spoons of water just to help the sugar to dissolve. On medium low heat, leave until all the sugar dissolves and starts to turn brown.
Once the Sugar has turned light brown and syrupy, take it off the heat, as the remaining heat within the hot syrup will continue to cook the toffee. (be careful the toffee is very hot at this moment, and don’t try to taste it!)
Wash the cherry tomato and dry them well, skewered.
While toffee is still hot and syrupy, run the skewered tomato through it and leave on the baking paper to cool.
The tomato is coated with light toffee, when you bite into it, the crunchy toffee breaks and the juicy tomato burst in your mouth, when sweet crunchy toffee and sour tender tomato meets is the sensation of Toffee Cherry Tomato!
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