Candied Strawberries Recipe
Photo: David Lawrence
If you love candy apples, wait till you try this summertime version starring luscious ripe strawberries. Swirled in melted sugar that cools into a satisfyingly crunchy shell, they're our new go-to sweet on a stick.
Serves 15 (or more if you can dip them fast enough)
Ingredients
1 pound strawberries
2 cups sugar
1 cup water
¼ cup corn syrup
Directions
Total time: 25 minutes
Rinse and carefully dry strawberries. Place a colander upside down on a baking sheet or line a baking sheet with parchment paper and set aside.
In a small, heavy-bottomed saucepan, stir together sugar, water and corn syrup. Bring to a boil over medium-high heat, stirring a few times only until sugar dissolves. As mixture heats, insert a thin wooden skewer partway through each strawberry. When mixture reaches 300° on a candy thermometer (after about 15 minutes), remove pan from heat and quickly dip strawberries in syrup, letting excess drip back into pan (the thinner the coating, the better).
Place skewers strawberry side up in colander holes (taking care not to let hot sugar drip on you) or on prepared baking sheet. Serve immediately.
Serves 15 (or more if you can dip them fast enough)
Ingredients
Directions
Total time: 25 minutes
Rinse and carefully dry strawberries. Place a colander upside down on a baking sheet or line a baking sheet with parchment paper and set aside.
In a small, heavy-bottomed saucepan, stir together sugar, water and corn syrup. Bring to a boil over medium-high heat, stirring a few times only until sugar dissolves. As mixture heats, insert a thin wooden skewer partway through each strawberry. When mixture reaches 300° on a candy thermometer (after about 15 minutes), remove pan from heat and quickly dip strawberries in syrup, letting excess drip back into pan (the thinner the coating, the better).
Place skewers strawberry side up in colander holes (taking care not to let hot sugar drip on you) or on prepared baking sheet. Serve immediately.
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