Description
Candied Strawberries are fresh strawberries coated in a crisp, shiny sugar shell. This simple treat is sweet, crunchy, and perfect for special occasions or gifting.
Ingredients
Units
Scale
- 1 pound fresh strawberries, washed and dried
- 1 cup granulated sugar
- 1/3 cup water
- 1/4 cup light corn syrup
Instructions
- Line a baking sheet with parchment paper and set aside. Make sure strawberries are completely dry.
- In a saucepan over medium heat, combine sugar, water, and corn syrup. Stir until sugar dissolves.
- Stop stirring and let the mixture boil until it reaches 300°F (hard crack stage) on a candy thermometer.
- Working quickly, dip each strawberry into the hot sugar mixture using a skewer or by the stem, coating it evenly.
- Place dipped strawberries on the prepared baking sheet to cool and harden.
- Serve immediately or within a few hours for best texture.
Notes
- Use a candy thermometer to ensure the sugar reaches the proper temperature.
- Be cautious—hot sugar can burn quickly.
- Do not refrigerate candied strawberries; moisture will make the coating sticky.
Nutrition
- Serving Size: 2 strawberries
- Calories: 80
- Sugar: 18g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg