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Toffeed Strawberries

Try this perfect party recipe. Kids and adults alike with love this dish.


  • 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

  • 2.

    Skewers or icy pole stick through the calyx (green end). Set aside.

  • 3.

    Combine sugar and water in a heavy based pan, and stir over a low heat until sugar dissolves completely.

  • 4.

    Stir in cream of tartar. Bring to the boil and add food dye.

  • 5.

    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.

  • 6.

    Carefully dip each strawberry into the toffee, and allow to set on baking paper until hard.

  • 7.

    Use remaining toffee to create a toffee serving disc or extra toffee shards (it looks great in a strawberry shape!).

  • 8.

    Once set, serve immediately.


For ideas on how you can celebrate Victorian Strawberry Month in November, visit

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