Strawberry toffee pops

strawberry toffee pops
16 Item



1.Push lollipop sticks or skewers, through the green top, three-quarters of the way into the top of each strawberry.
2.Finely chop nuts; place in a small bowl. Line a work surface with a long sheet of baking paper.
3.Combine sugar and the water in a small saucepan; stir over low heat until sugar dissolves. Bring to the boil; boil, without stirring, for 15 minutes or until golden caramel in colour. Remove from heat; allow bubbles to subside.
4.Working quickly, dip strawberries, one at a time, into caramel mixture, allowing excess to drip off, then place on baking paper; stand until set.
5.Meanwhile, melt chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let the water touch base of bowl).
6.Dip the caramel-coated strawberries into melted chocolate; allow excess chocolate to drip away, then sprinkle with nuts. Place on baking paper; stand until set.

You need 16 x 15cm (6-inch) lollipop sticks or bamboo skewers for this recipe.


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