If you want a simple, stunning garnish, dessert, or sweet treat, and fairly easy to make, these candied strawberries are fun and not only delicious, but gorgeous!
Stunning & Shiny Strawberries
They are beautiful and so shiny. The perfect garnish for a strawberry shortcake for summer or even a chocolate strawberry cake for Christmas (mmmmm…). Or place them on a platter and let them be the star. They’re not only enjoyable to look at, but a fresh, subtlety sweet treat!
When you bite into one, it crackles in your mouth, it’s slightly sweet and so juicy! But don’t wait too long to devour, they start to weep moments after making them! So make and use the day of! I’d suggest showcasing them or consuming immediately. I know my little ones were highly obsessed. They couldn’t get enough.
Let’s Make Some Candied Strawberries
To make these gorgeous strawberries, start by prepping your station. You’re working with very, very hot sugar that will harden quite quickly – so don’t doodle around or try and make each one super perfect. Plus the sugar starts cooling causing the sugar to get thicker with each dip. I like the ultra-thin coating that easily cracks. Once it gets too thick, the strawberry is like eating a sucker.
To keep things moving quickly, first prep all of your strawberries. Wash and dry them thoroughly.
Stick a toothpick in the stems and place onto a piece of foam or onto parchment paper.
Next, place the sugar, water and lemon juice in a small pot and bring to a boil. Continue to boil until it reaches hard crack stage – about 300 – 310 degrees Fahrenheit.
Immediately turn off the heat, let the bubbles subside a bit and start dipping! Be extra careful. It’s HOT! Dip into the sugar, let the excess sugar run off for a brief moment and carefully place onto the wax paper or your piece of foam.
Repeat the process until you’ve dipped all your strawberries. Cool and enjoy. Once again, try to work quickly. The sugar cools fast.
Place these stunning strawberries on a dessert as a beautiful, yet simple garnish or place onto a platter and watch them glisten in the light! Most of all, enjoy!
Candied Strawberries
Candied Strawberries
Delicious & gorgeous shiny strawberries
Ingredients
- 1 Pint Fresh Strawberries
- 2 Cups Granulated Sugar
- 1 Tbsp Lemon Juice
- 1/2 Cup Water
Instructions
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Wash and thoroughly dry the strawberries.
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Place a toothpick into the stems snuggly and place onto parchment paper lined sheet pan.
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Once the strawberries are prepped, add the sugar, lemon juice and water into a pot and cook until the sugar reaches 300 degrees Fahrenheit.
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Immediately take the sugar off the heat and start dipping the strawberries. Take the end of the toothpick and dip quickly until the entire strawberry is submerged except for the green leaves and stem. Let it drain for just a bit and transfer carefully to the parchment lined sheet pan. Repeat with each strawberry. Be extra careful, the sugar is HOT!
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Cool and enjoy!
Tips:
Use fresh and firm strawberries. These will give the best results.
If you don’t have lemon juice on hand, add a bit of light corn syrup. This will keep the sugar from crystallizing.
Be prepared to work quickly. The cooler the sugar, the thicker it will be on the strawberries. I love a light coating that cracks, not one that like a sucker. Plus, once it gets too thick, it’s a little off color. A little tinge of yellow shows.
Make and use immediately. They start to break down and weep quickly. Definitely use the day of. They are not something you can make ahead of time.
Keep it Sweet!
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