Instructions: Place sugar, water and vinegar in a clean saucepan. Stir over low heat until sugar has dissolved. Once mixture has boiled do not stir any more.

Allow toffee to boil to 150C/350F or until toffee is just starting to get a touch of golden color around the edges of the pan.

When toffee is ready, remove from heat and tilt pan to one side so strawberries can be dipped in and out without stirring the toffee around too much.

Hold the strawberry by the stem in the finger tips and dip one by one into the toffee and place onto a lightly greased tray. Allow to cool until set. Do not refrigerate.

Serve within 30 minutes.

Be very careful when working with toffee. Its damn hot!

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