Candied Strawberries

Why You’ll Love This Recipe

Candied Strawberries are a sweet and glossy treat made by dipping fresh strawberries in a hardened sugar syrup that creates a crisp, candy-like shell. Popular at street fairs and festivals, they offer a satisfying crunch with a juicy burst inside. These beautiful, glassy-coated berries are perfect for parties, gifting, or an eye-catching dessert centerpiece.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesgranulated sugarswaterlight corn syrup (optional for shine)skewers or toothpicks

directions

Wash and thoroughly dry the strawberries. Insert skewers or toothpicks into the tops of each strawberry.

In a saucepan over medium heat, combine sugar, water, and corn syrup (if using). Stir until sugar dissolves.

Allow the mixture to boil without stirring until it reaches 300°F (150°C) on a candy thermometer (hard crack stage).

Remove from heat immediately to prevent burning.

Quickly dip each strawberry into the syrup, swirling to coat completely. Let excess drip off.

Place the coated strawberries on a parchment-lined tray or silicone mat to cool and harden.

Let sit at room temperature until the sugar shell is fully set.

Servings and timing

This recipe yields approximately 12 candied strawberries.Preparation time: 10 minutesCooking time: 10-15 minutesCooling time: 10 minutesTotal time: 30-35 minutes

Variations

Use colored sugar or edible glitter in the syrup for a festive touch.

Add a drop of flavored extract (like vanilla or lemon) to the syrup for extra depth.

Dip partially and roll in crushed nuts, coconut flakes, or sprinkles before the candy sets.

Use other fruits like grapes or cherries for variation.

storage/reheating

Candied Strawberries are best enjoyed the same day they are made.Store at room temperature in a cool, dry place for up to 6 hours.Avoid refrigeration as moisture can cause the candy coating to melt.

FAQs

What kind of sugar should I use?

Granulated white sugar works best for a clear, glossy finish.

Can I make candied strawberries without a thermometer?

You can, but it’s riskier. Look for the syrup to form hard threads in cold water (hard crack test).

Why is my candy coating sticky?

The syrup may not have reached the proper temperature. Ensure it hits 300°F.

Can I make these ahead of time?

They are best fresh, but can be made a few hours in advance and kept dry.

Is corn syrup necessary?

No, but it helps prevent crystallization and adds shine.

Can I use frozen strawberries?

Fresh is highly recommended—frozen berries release too much moisture.

What can I do with leftover candy syrup?

Drizzle it on parchment to make sugar decorations or use it to coat nuts or popcorn.

Do I have to use skewers?

They help with dipping, but you can also use a fork or tongs.

Can I double the recipe?

Yes, but work quickly—the syrup hardens fast.

Can kids help make this recipe?

Supervise closely—boiling sugar can cause burns.

Conclusion

Candied Strawberries are a beautiful and delicious way to enjoy fresh fruit with a sweet twist. Their dramatic appearance and satisfying crunch make them a favorite for special events or when you want to impress. With just a few ingredients and some care, you can create this dazzling dessert in your own kitchen.

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