This is definitely one of them. I've always been a lover of toffee. I would always beg my Mum to buy me a toffee apple from Woolworths even though I would always end up eating just the toffee layer, leaving the old, bruised apple behind. Toffee poured into cupcake papers and topped off with hundreds and thousands (sprinkles for you non-Australians) were the best thing at school bake sales. They left me happy, sticky and sugar high.
Taste website. I loved it, and decided to play with it a little. At first I thought of hollowing out the centre of the strawberries and filling it with dulce de leche before covering it with a thin layer of toffee. Sounds pretty awesome right? Not so easy to execute unfortunately. After a couple of attempts which ended up with some very structurally unsound strawberries, I decided to keep it simple.
recipe index not too long ago, I realised just how many recipes I have with strawberry. They are super cheap in Sydney at the moment, and taste so good on their own that it's a shame to do too much to them. This recipe is perfect as it retains all the fresh strawberry goodness inside with just a little bit of fun on the outside.
Balsamic Toffee Strawberries
(inspired by this recipe)
1 punnet fresh strawberries, washed and patted dry
70ml (approx 1/3 cup) water
2 tbsp balsamic vinegar
Optional: chocolate sprinkles
Insert cocktail/lollipop sticks or skewers through the tops of strawberries. Line a tray with baking paper. Place sugar, water and balsamic vinegar in a medium saucepan (with a sugar thermometer if you have one) and place on low heat. Stir until the sugar dissolves, then increase the heat so that the mixture comes a boil. Allow to boil for 5-10 mins without stirring, until the mixture reaches hard-crack stage (300 degrees F). I removed the saucepan from the heat at about 295 degrees F. If you do not have a sugar thermometer, you can tell when it reaches hard crack stage by dropping some of the mixture into a glass of cold water. If the drops harden immediately it is ready. It's hard to tell when it starts to darken in colour because of the added balsamic.