Strawberry Tanghulu

Method

1. Preparation

   Make sure the strawberries are very dry. Thread 3 strawberries onto each skewer. Set aside. Place a wire rack over a tray for draining strawberries. Fill a bowl with ice and cold water. This will be used to set the toffee and prevent the strawberries from ‘cooking’ in the hot toffee.

2. Toffee

   Place the sugar, 1/4 cup (60ml) warm water, honey and vinegar in a heavy-based saucepan over medium-low heat. Cook, stirring, without boiling, until the sugar has dissolved. Increase the heat to medium-high. Bring to the boil, brushing the sides of the pan with a pastry brush dipped in water to stop sugar crystallising on the side of the pan. Cook, without stirring, for 5-10 minutes or until the toffee reaches 150°C on a sugar thermometer or it reaches the ‘hard crack’ stage. Without a sugar thermometer, check for the hard crack stage by drizzling a teaspoon of toffee into iced water. The toffee is ready if it sets immediately and forms hard brittle threads. The colour will have just started to change.

3. Cooking

   Remove the toffee from the heat. Stand for a few seconds for the bubbles to subside slightly. Working quickly with one strawberry skewer at a time, dip into toffee, tilting pan to coat strawberries completely. Twist the skewer above pan to drain excess toffee, quickly sprinkle with sesame seeds (if using) before the toffee sets, then dunk quickly in the iced water for a few seconds until set. Place on prepared wire rack to drain. Repeat with remaining strawberries and toffee. Serve immediately, or chill for 30 minutes if preferred. Best served within 2-3 hours. TIP: Sprinkle toffee strawberries quickly with toasted sesame seeds before the toffee sets and dunking in the iced water. TIP: Remove strawberries from the fridge about 30 minutes before dipping. This will mean less condensation forming on the strawberries, and the toffee will last for longer.