A super shiny, fruity treat, Candied Strawberries are really impressive, though they are incredibly simple to make.
Even though it was so many years ago, I still remember the thrill of biting into my first candied apple. It was at the state fair, and like so many children, I was drawn to beautiful, shiny things. So when I saw one that I could actually eat, I was beside myself with joy. The clear, crunchy coating and the fresh apple beneath were just a sugary celebration in my mouth.
The candied apples were always too big to finish, though, and ultimately had to be thrown away. But now I relive that childhood treat with something even better: my own homemade candied strawberries. They are even more beautiful and delicious than their larger apple cousins. These glossy, jewel-like beauties, a common street food in China called tanghulu that is also popular throughout Asia, have a clear, hard shell that surrounds a plump, juicy strawberry. Oh my gosh, they are so good, not to mention the absolute perfect size (so you’ll probably have more than one!).
I’m pretty sure that once you discover how delicious candied strawberries are, you’ll want to make them often. This means you should probably invest in a candy thermometer if you don’t already own one. You want to be sure that the sugar syrup reaches 300°F, or else the shell might not harden. Other than that, you only need three ingredients—strawberries, sugar, and corn syrup.
What Is Corn Syrup?
Corn syrup is made by breaking down cornstarch into glucose, a type of sugar our bodies can metabolize pretty easily. Sometimes folks confuse corn syrup with high fructose corn syrup, but they are not the same. High-fructose corn syrup is further processed to break down some of the glucose into fructose, which is a type of sugar that, when consumed in excess, can lead to health issues. It’s no secret that eating too much sugar in any form isn’t good for us, so eat these candied strawberries, like any sweets, in moderation.
How Do I Store Leftovers?
Candied strawberries are best eaten right after they have cooled. While they are not ideal for storage because the candy coating can liquefy after a while, you can store them in an airtight container in the refrigerator for 1-2 days.
Are There Other Fruits That Work With This Recipe?
Yes. Grapes work really well with this recipe!
Serving Suggestions
Candied strawberries are a wonderful dessert all by themselves. But they also make a showstopping and delectable garnish on Chocolate Cake, Vanilla Bundt Cake, or Strawberry Cupcakes With Creamy Strawberry Buttercream (let’s face it: there’s no such thing as too much strawberry in a dessert!).
Here’s a great idea for a happy hour or cocktail party: serve appetizers on a stick, such as Pizza Skewers With Garlic Butter Dipping Sauce, Grilled Chicken Skewers, Antipasto Skewers, and some little things you can stick toothpicks in, like Marinated Artichoke Hearts and Grape Jelly Meatballs, and then candied strawberries for dessert.
Candied Strawberries
Ingredients
- 24 fresh strawberries
- 2 cups granulated sugar
- 1/2 cup water
- 1/3 cup light corn syrup
Instructions
- Wash the strawberries and dry them thoroughly.
- Insert skewers or toothpicks into the tops of the strawberries.
- Line a baking sheet with parchment paper or use a silicone mat.
- In a medium saucepan, combine the sugar, water, and corn syrup.
- Heat over medium-high and stir until the sugar is dissolved. After that, allow the mixture to boil without stirring until it reaches 300°F on a candy thermometer.
- Remove from heat. Quickly dip each strawberry in the hot sugar syrup, ensuring it is fully coated. Allow any excess syrup to drip off.
- Place the coated strawberries onto the prepared baking sheet to cool and harden. Enjoy the candied strawberries once they have cooled.
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