Toffee dipped cherries

Date published: Monday, December 21, 2015     Author: Joanna M.     Comments: 0

Trying our best to not mess with perfection, this week we decided to give Cherries just a little Christmas glow! A light sugary crunch on the outside and juicy perfection inside. These red baubles can easily be made ahead of time. And will add an extra shine to the Christmas supper. 


250g of fresh cherries with the stems attached

1  cup caster of sugar

1 teaspoon of white vinegar

1 vanilla pod split length ways



Place sugar, water, vinegar and vanilla pod in a saucepan. Without stirring bring the mixture to a simmer allowing the sugar to dissolve. Now leave on a simmer until the toffee reaches hard crack stage. See note.

While waiting for the toffee to be ready (this usually takes about 20 minutes) it is a good time to very gently remove any wax from your cherries. Otherwise the toffee won't adhere to the fruit. The best way to do this is to dip them in warm water and (again gently) wipe them dry with a cloth. Lay down a piece of non stick baking paper. Once toffee is ready, turn off heat. Very carefully dip the cherries into the toffee using the stalk. Be sure not to get the hot toffee on your skin as it will stick. Place onto baking paper to set. This will only take about 30 seconds. 


Hard crack stage is 150C on a candy thermometer. To check whether toffee has reached this stage, add 1 teaspoon toffee to a glass of ice-cold water. Toffee is ready if it sets hard immediately.


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