Candied Strawberries

We have a city cel­e­bra­tion  com­mem­o­rat­ing the straw­berry fields that used to be a major eco­nomic con­trib­u­tor of the town in days long past (that is to say, before it was fis­cally non­sen­si­cal to try to pro­duce a major crop locally that you could get much cheaper from Chile). Sadly, even though we con­tinue to cel­e­brate Straw­berry Days, there are no straw­ber­ries grown any­where but back­yards in our town.

We do con­tinue to eat and observe with a parade, car­ni­val, pie eat­ing con­tests and rodeos, and really, what else do you need? The kid­dies don’t have to know that the city orders five ba-jillion cases of straw­ber­ries from CA! All that mat­ters is that we have tons of straw­ber­ries to eat (swim­ming in cream), and to make yummy recipes with!

Candied Strawberries

The Chef brought some of these home last Valen­tines Day and I couldn’t wait to make them to honor our town’s Straw­berry Days Shindig!!  (which is dif­fer­ent than a hootenanny.…..**name that TV series**)

makes 1–2 dozen, depend­ing on the size of berries, and how fast you can dip!

2 cups gran­u­lated sugar

1 cup water

1/4 cup corn syrup (this aids in inhibit­ing the for­ma­tion of sugar crystals)

straw­ber­ries (about 15–20, depend­ing on their size)

wooden skew­ers

block of styrofoam

In a small-ish heavy saucepan place the sugar, water, and corn syrup. Stir it well, and then let it alone as you turn up the heat to medium-high. Don’t stir while the sim­ple syrup mix­ture cooks to a tem­per­a­ture of  295 F. (this is a sea-level temperature–calibrate your ther­mome­ter in boil­ing water and add or sub­tract degrees accord­ing to your sea-level.) Stir­ring will cause the syrup to crys­tal­ize. RESIST THE URGE!! Watch care­fully as the tem­per­a­ture moves quickly when it gets to the cor­rect stage.

Have your straw­ber­ries ready and skew­ered through the tops. If you are wash­ing the berries, do it gen­tly  and let them dry thor­oughly on a towel.

As soon as the sugar-syrup reaches the cor­rect tem­per­a­ture, pull it off the heat and quickly dip the straw­ber­ries, let­ting the excess candy drip off the berry before insert­ing it upside-down in the sty­ro­foam block to harden. The faster you move, the thin­ner the coat of candy shell will be, which is what you want! Serve promptly. They will hold for maybe an hour before the straw­ber­ries begin to drip juice.

Candied Strawberries

The syrup will set up very quickly, so move fast, but be care­ful because the stuff BLISTERS and BURNS!!!!

Candied StrawberriesIf you like, you can take a spoon of the slightly cooled mix­ture and swirl it around the can­died berries.

Candied Strawberries

 

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24 Comments

  1. What an idea! I can really smell my child­hood — we used to make this ‘caramel’ looong time ago :)

  2. Hi this looks amaz­ing! can i replace corn syrup with maple syrup?

    • Charinee–Unfortunately, no. Maple syrup, although very sweet and deli­cious, is not the right kind of sugar. Corn syrup is con­sid­ered an inter­fer­ing agent, mean­ing that it causes an inter­fer­ence in the sugar crys­tals, keep­ing them from lin­ing up and form­ing larger crys­tals result­ing in a grainy tex­ture. There are other things you can use as inter­fer­ing agents in recipes, such as acidic ingre­di­ents like lemon juice and cream of tarter, but I have never tried them in this par­tic­u­lar recipe. Cook­ing sugar can be so tricky some­times, get­ting the right stage and tex­ture. I rarely sub­sti­tute and since a grainy batch of sugar syrup is no fun at all, I rec­om­mend stick­ing to the corn syrup if possible.

      • acually, yes u can use either honey or Maple Syrup, they both have nat­ural inverted sugar, this means it will mess with the sugar to stop big crys­tals from forem­ing. And thats what the cron syrup is doing. Or you can use some inverted sugar that now being sold in most bak­ing places or you can use cream of tarter or lemon/lime juice or lots of tother things. I use corn syrup myself , but i am try­ing to get away from it and use heathyer alternitives.

    • chari­nee, tammy is right. Maple syrup is going to be trick­ier than sugar to han­dle. You can’t just re-liquify syrup, it will harden and/or turn into maple sugar, or hard syrup. And seri­ously, it brings me to my sec­ond point;

      You might want to con­sider is the price of it. Even if I live in Que­bec (which is respon­si­ble for 74% of the world’s pro­duc­tion), almost right where it’s pro­duced, prices have sky rock­eted in the last few years up to 10 Cana­dian dol­lars for a mere can. If you’re lucky to get some from a good pro­ducer, (like me) I had 8 of these for 6$ each. It’s heart­break­ing to waste one, and it’s a waste to blend it with corn syrup.

      You might how­ever want to try to make strawberry-maple syrup, by blend­ing straw­ber­ries, extract­ing the juice and remov­ing seeds, then mix­ing it with maple syrup, which is quite awe­some, or just dip the berries in a small amount of syrup. (equally good:D)

  3. Buffy the Vam­pire Slayer — Sea­son 3, Episode 2. Dead Man’s Party. Said by Oz :D Great quote. Also, the straw­ber­ries look awesome!

    • Josh–Thank you, and you are cor­rect! I love me some Buffy! If I could, I’d make you some can­died straw­ber­ries as a prize for being right!

  4. Ok, this is just down right adorable! So cute and creative.

  5. Those look incred­i­ble! I’ve been mak­ing choco­late cov­ered straw­ber­ries con­stantly, but sug­ary can­died straw­ber­ries sounds like an amaz­ing change of pace! I’ll def­i­nitely have to try this, and soon!

    <3 MuffinLoves­Bis­cuit

  6. See this? It’s my mouth, WATERING every time I look at that pic­ture. So deli­cious!! I’d like to thank you for the pile of drool on my desk, now that I’ve looked at this pic­ture half a dozen times because it’s do darn pretty I just can’t seem to stay away.

  7. What an amaz­ing idea, it must taste amazing! :)

  8. What a great idea!

  9. these are absolutely beau­ti­ful !:)
    but my ques­tion is they will hold for only an hour ? after that it’s not lie this ?

    • Sadly, the juices from the berries start to exude and have nowhere to go as the can­died shell is even less per­me­able than choco­late. Pos­si­ble keep­ing them cold could delay this a bit, as long as the humid­ity level of your refrig­er­a­tor is not too high. Still, they were deli­cious, and worth the extra effort because they are so unusual and pretty!

  10. This is such a great idea! They look like glis­ten­ing hearts on a stick.

  11. Can these be made ahead of time for say a wed­ding recep­tion? Thank you.

    • I prob­a­bly wouldn’t make them more than an hour or so before serv­ing. They start to weep pretty quickly, and then the juices run down the stick and he candy shell begins to get gooey.

  12. I made these within an hour of find­ing this page. They are divine. My hus­band ate an entire car­ton worth. I can tes­tify that within a cou­ple hours the get soft, juicy and the coat­ing gets kind of slimy. Obvi­ously they kept longer in the cool/shade than when I brought them out­side to the kids, so maybe you can find a trick there? Any­way, thank you so much for the amaz­ing recipe!!

    • I’m glad you enjoyed them! They are a fleet­ing treat, for sure, but worth the trou­ble, I think!

  13. I came look­ing for a recipe for can­died straw­ber­ries after hav­ing them at Epcot in Dis­ney last week. What Dis­ney does is freeze them after mak­ing them. I think that stops the weeping/leaking and helps them to keep longer –that is of course assum­ing that you haven’t eaten them all in one sitting!

    • Thanks, Mag­gie! That is really good to know!

  14. Can the candy glaze be saved? For instance if you had some left over?

    • The glaze is meant to harden when cool so left­overs will solid­ify in what­ever con­tainer they are in. Tech­ni­cally you could add a lit­tle water and cook it back to the proper tem­per­a­ture, but it would likely be a darker color and wouldn’t look quite the same on the berries. I wouldn’t rec­om­mend sav­ing the extra.

  15. Just had these can­dies straw­ber­ries at Epcot in China with sesame seeds added! They were incred­i­ble and I can­not wait to try them at home.

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