Candied Strawberries
User Reviews
4.5
Candied Strawberries
Description
This recipe for Candied Strawberries involves washing and drying 25 to 30 fresh strawberries, then dipping them into a hot sugar syrup cooked to the hard crack stage (300°F) using granulated sugar, light corn syrup, and water. The sugar mixture is heated in a saucepan over medium heat until the candy thermometer reads 300°F, then the strawberries are dipped and allowed to harden on parchment or wax paper. The candy coating forms a crisp shell around the fruit.
The candy provides a sweet, brittle texture that complements the natural juiciness of the strawberries, balancing sweetness with freshness. The syrup coating quickly hardens to give shiny, eye-catching fruit treats. They are recommended to be enjoyed the same day for optimal texture since the candy shell can soften and become sticky when stored.
Storing candied strawberries is done in the refrigerator in an airtight container lined with wax paper for no more than four to five hours to prevent the candy coating from melting and forming sticky puddles. This makes them suitable for short-term enjoyment as a festive snack or dessert garnish.
Ingredients
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 25 – 30 strawberry fresh
Instructions
- Wash and dry the strawberries. Lay parchment paper/wax paper down on a clean counter.
- In a large saucepan, add in the sugar, corn syrup, and water.
- Over medium heat, stir until combined and let it cook to 300 degrees. I would highly recommend using a candy thermometer for this.
- After the sugar mixture has reached 300 degrees, turn the heat off.
- Push a skewer through the tops of the strawberries. Hold the skewer and the leafy green tops and carefully dip the strawberries into the hot sugar.
- Give the wrist holding the skewer/strawberry a few gentle taps to remove any excess sugar.
- Place onto the parchment paper/wax paper to cool and harden.
- I recommend serving them/eating them on the same day.
- Store in the fridge in an airtight container lined with wax paper for no longer than 4 to 5 hours. The candy coating will get soft and form puddles around the strawberries after the 4 or 5-hour mark or so.
Notes
- Consume candied strawberries on the same day to preserve the crisp candy coating.
- Store leftovers in an airtight container lined with wax paper in the refrigerator for up to 5 hours to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30strawberries
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 17g | 6% |
| Sodium | 3mg | 0% |
| Sugar | 17g | 34% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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