Toffee Strawberries & Dark Cane Sugar Crème Fraiche

Ingredients

500g caster sugar

100mls water

1 tsp red food colouring

2 punnets strawberries

200g Tatua Crème Fraiche

2 Tbsp dark cane sugar

Method

  1. Oil large metal tray and set aside. Stir sugar and water together in a medium sized pot until combined. Place on low heat.
  2. Simmer sugar until it caramelises into golden brown toffee. Remove from heat and gently stir in the food colouring. Have a bowl of iced water handy in case of burns from the hot sugar.
  3. Tilt the pot so the sugar sits in a deep pool at the base and dip the strawberry into the toffee.
  4. Let the excess toffee drip off, and then place toffee strawberries onto the oiled tray.
  5. Leave to set for 5 minutes. If not serving within 2 hours, reheat sugar and double dip berries.

Crème Fraiche Dipping Sauce

Stir Tatua Crème Fraiche and dark cane sugar together until smooth and serve as a dipping sauce with the toffee strawberries.

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