Cover a baking sheet with foil and oil it lightly. Place a small bowl of cold water and a pastry
brush next to the hob.
Pour 100ml / 3 1/2 fl oz water into a heavy-based pan and add the sugar. Stir, then place over a
low heat until the sugar is completely dissolved, without further stirring.
Where the sugar has bubbled up inside the pan, wash down with the pastry brush dipped in cold
water. (This will prevent crystals forming.) Add the glucose and lower the sugar thermometer into
the liquid. Partially cover the pan with a lid and cook over a high heat until the temperature
reaches 152ºC / 305ºF or until the mixture turns pale golden. Remove from the heat and allow to
cool slightly for 2 minutes.
Stick a wooden skewer or ice-lolly stick into the green part (calyx) of the strawberry, then dip
and turn the strawberries in the toffee, letting any excess run off. Place the coated strawberries
on the foil-covered baking tray and allow to set for about 5 minutes.
Serve immediately as the toffee will start to dissolve after an hour or so.