Method

Gooey Caramel Sauce:

Place sugar and water into a large saucepan and place onto stovetop.  Heat at medium to high, stiring with a fork continually until boiling.  Once boiling, reduce to a simmer (no need to stir at this stage), keeping a close eye on the carmelisation.  Swirling the saucepan to allow for even colour coverage, you are looking for an amber colour.  This should take around 6-8 minutes.

As soon as an even golden amber colour is reached, reduce heat to low and add 1 cup of cream to the mixture.  Using a spatula stir mixture continualy until it reaches 105 degrees celcius (using a manual or electric thermometer to check temperature).  This takes approx a further 3-5 minutes.  Once temp is reached, remove to heat and allow to cool.  

The mixture will thicken on standing.

Strawberry Mallow sticks:

Thred 2 mashmallows onto a metal skewer, followed by a whole strawberry.  Repeat until you have the desired amount or mashmallows and strawberries on the skewer.

Toast over open fire coals or on a lighly oiled grill, over glowing charcoal.

Allow mashmallows to toast to golden and remove from heat.

To assemble:

Take strawberry mallow sticks and place on platter.

Drizzle cooled gooey caramel sauce over the sticks.

Serve with a glass of bubbles and additional strawberries and warm gooey caramel sauce for dipping.