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6
Easy
By Kit Chapman
Published 1989
To make the toffeed strawberries, put the sugar and glucose syrup in a saucepan and add enough water to just cover the sugar. Bring this to the boil and allow to cook until the sugar reaches a very light golden colour.
Put a cocktail stick into the end of each strawberry and dip into the hot sugar, allowing any excess to drop off. Place on a lightly oiled tray.
To make the lemon
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