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Try this perfect party recipe. Kids and adults alike with love this dish.
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.
For ideas on how you can celebrate Victorian Strawberry Month in November, visit www.vicstrawberry.com.au
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