Strawberries With Toffee Sauce Recipes

TOFFEE STRAWBERRIES

Steps:

• dissolve the sugar in the water in a small, heavy saucepan and boil without stirring - just swirl the pan around until the sugar syrup turns a golden caramel colour.
• remove from the heat and dip strawberries into te syrup, holding them by the stalk.
• leave to harden on a non-stick baking paper.
• this also works well with cherries.

STRAWBERRIES WITH ENGLISH TOFFEE SAUCE

Steps:

• Combine sugar, cream, corn syrup and butter in a sauce pan. Boil for 1 minute. Remove from heat; stir in candy and cool. Serve sauce over strawberries topped with sour cream.

STRAWBERRIES WITH TOFFEE SAUCE

Steps:

• Combine sugar, whipping cream, Karo syrup, and butter in a small saucepan. Bring to a boil, and immediately remove from the heat once it reaches a boil.
• Let cool for about 10 minutes. Stir in crushed Heath Bars or toffee bits.
• Allow to cool to room temperature or chill before serving. If Toffee Sauce is too stiff when ready to serve, warm for a few seconds in the microwave.
• Place sliced strawberries in individual serving bowls. Drizzle with Toffee Sauce, and top with whipped cream or creme freche if desired.
• *Heath Milk Chocolate Toffee Bits can be found in the baking aisle of the grocery store, in the same area as chocolate chips. Be sure to get the Milk Chocolate Toffee Bits, not the plain toffee bits. You need the milk chocolate on the bits to melt into the sauce.
• Store leftover Toffee Sauce in a covered container in the refrigerator. Warm slightly in the microwave when ready to use.

STRAWBERRIES WITH BALSAMIC TOFFEE

Steps:

• For the balsamic toffee:
• Preheat oven to 200°C (400°F). To make the balsamic toffee, place the sugar and balsamic in a bowl and mix to combine.
• Spread evenly onto 2 baking trays lined with non-stick baking paper and bake for 8 minutes or until bubbling and caramelized.
• Set aside to cool and harden, roughly chop and set aside.
• For the strawberries:
• Place the strawberries, vanilla, sugar and water in bowl and toss to combine. Divide the yoghurt between glasses and top with the strawberries, basil leaves and balsamic toffee to serve.