This tutorial shows you how to make beautiful and delicious candied strawberries! With a sweet and crunchy candy coating, these strawberries are a treat the whole family will enjoy!
Aren’t these candy coated strawberries beautiful? Plus, they’re so easy to make and really delicious. That’s probably why they’re currently making the rounds on TikTok and Youtube.
Unlike chocolate covered strawberries, which can last a day or two, these strawberries are best eaten immediately after making. They’re a great treat to (carefully!) make with kids on a spring or summer day.
Similar to this homemade strawberry milk recipe, I’ve found they’re a good way to use strawberries that are not perfectly ripe too – both under or overripe strawberries taste delicious with this easy candy coating.
Ingredients
Ingredients:
- Fresh Strawberries
- Water
- Granulated Sugar
- Corn Syrup (optional – see below section for making without)
Tools:
- Toothpicks or Skewer
- Parchment Paper or Silicone Baking Mat
- Candy or Food Thermometer (optional – see below section for making without)
HOW TO MAKE
Step 1: Prep
First, wash and dry the strawberries very well. Once the berries are dry, insert a toothpick into the end with the stem. You can also use a a long skewer if you’re making Tanghulu.
Step 2: Make Sugar Syrup
In a medium saucepan add the water, sugar, and corn syrup. Stir mixture to combine and then turn on the heat to medium high and bring a boil.
Once the mixture boils, turn the heat to medium and simmer until the sugar syrup reaches 300-310℉ on a candy thermometer. At first it will bubble up, but as the mixture continues to cook the bubbles will subside and the sugar syrup will start to caramelize and turn a golden yellow. Do not stir the mixture while it cooks.
Once it’s reached the desired temperature turn off the heat.
If you don’t have a candy thermometer, see the section below on how to tell when the sugar syrup is done without one.
Step 3: Dipping the Strawberries
Once the sugar syrup is done immediately dip the strawberries one at a time into the syrup, holding onto the toothpick or skewer as a handle.
Gently shake to remove or incorporate any excess syrup and and immediately place the strawberry on a piece of parchment or stick the toothpick on a styrofoam board as shown.
Let the candy coating on the strawberries to fully cool and harden. It will only take a few minutes. If the syrup gets too thick while dipping the strawberries, turn the heat back on medium/medium low to get it back to a liquid.
Step 4: Enjoy Immediately!
Because of the heat of the sugar syrup, these candied strawberries start to weep strawberry juice and get soft pretty soon after making. Since these don’t last long, they’re the perfect treat to make and enjoy right away!
Candied strawberries without corn syrup
Corn syrup is great at helping prevent the crystallization of sugar, which is why it’s often added to the sugar syrup candy coating. If you don’t use corn syrup any undissolved grains of sugar can cause the entire mixture to seize up. Basically it’s a safe guard to ensure that your candy coating doesn’t get grainy and if you have it on hand, I do recommend adding it.
Does this mean you need it? Nope! If you want to omit the corn syrup, here are a few tips to make sure all the sugar has dissolved:
- Wash down the sides of the pan with a pastry brush dipped in water to ensure every sugary crystal is dissolved.
- Put the lid on the sauce pan for a minute or two and the steam with help dissolve the sugar crystals.
And, be sure not to stir the sugar mixture while it’s boiling. This can also lead to grainy candy coating.
Candied strawberries without a thermometer
While I highly recommend using a candy or food thermometer (they’re one of my favorite kitchen tools – super cheap and so great for making marshmallows, caramel, and for testing if meat is done!) you can always test to see if it’s at the correct using the cold water test.
To do this, fill a glass or bowl with cold water. When the syrup starts to turn a slight golden yellow test it by dropping a small spoonful of the sugar syrup into the water. If the sugar syrup is still pliable when you take it out of the water, the sugar syrup needs more time.
Once the tested ball of syrup come out of the water hard enough to crack it’s ready. This is called the hard crack stage of candy making and correspond with about 300-310℉ you’re looking for on the candy thermometer.
Tips for perfect candy coated strawberries
- Wash, dry, and and prep the berries with toothpicks prior to heating the sugar syrup. This makes the dipping process go fast.
- A candy thermometer and corn syrup is really helpful to ensure the candy coating comes out crunchy and delicious rather than soft and grainy. But, check out the above sections on making the strawberries without them.
- You can add candy flavors and extracts to the candy coating just stir into the sugar syrup right before dipping the strawberries.
- These strawberries cool and harden fast (less than 10 minutes) and are best right after they harden. They’ll start to weep strawberry juice and the shell with soften up within an hour.
I had some leftover frosting from this lemon cream cheese frosting recipe and decided to add the strawberries to my cupcakes and they were delicious! But again, it’s best to eat these strawberries immediately after making.
Looking for more fruit recipes? Check these out!
- Chocolate Covered Strawberries
- Chocolate Covered Oranges
- Watermelon Pizza
- Mini Fruit Tarts
- Peach Cobbler
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Candied Strawberries
Equipment
- Toothpicks or Skewers
- Parchment or Silicone baking mat
- Medium Saucepan
INGREDIENTS
- 2 cups Granulated Sugar
- ½ cup Water
- ⅓ cup Corn Syrup
- Fresh Strawberries
Instructions
- Put toothpicks or skewers in the stem end of the strawberries. Lightly pull the stems back toward the toothpick so they don't get into the sugar syrup. Set aside.
- In a medium saucepan add the water, sugar, and corn syrup. Stir mixture to combine and then turn on the heat to medium high and bring a boil.
- Once the mixture boils, turn the heat to medium and simmer until the sugar syrup reaches 300℉ on a candy thermometer, about 5-10 minutes. Do not stir the mixture during this time. Once the sugar syrup hits 300℉ on a candy thermometer turn off the heat.
- Working quickly, dip the strawberries one at a time into the syrup, holding onto the previously inserted toothpick or skewer as a handle.
- Gently shake to remove or incorporate any excess syrup and immediately place the strawberry on a piece of parchment parchment paper or a silicone baking mat. If the sugar syrup starts to thicken before you've covered all the berries, turn the heat back on low to re-melt.
- Allow the strawberries to fully cool and the candy coating to harden. It will only take a few minutes.
- Once the candy coated strawberries have cooled, enjoy! These will start to get very soft within an hour of making so they are best enjoyed immediately.
Notes
- Wash, dry, and and prep the berries with toothpicks prior to heating the sugar syrup. This makes the dipping process go fast.
- A candy thermometer and corn syrup is really helpful to ensure the candy coating comes out crunchy and delicious rather than soft and/or grainy. But, you can make the strawberries without them. Check out the full blog post for details.
- You can add oil based candy flavors to the candy coating just stir into the sugar syrup right before dipping the strawberries.
- These strawberries cool and harden fast (less than 10 minutes) and are best right after they harden. They’ll start to weep strawberry juice and the shell will soften up within an hour.
- One batch of sugar syrup will typically cover 1-2 pounds fresh strawberries but can vary depending on the size of the berries.
Tina says
How can I bloom gelatin without using a microwave?
Sophia says
Hi, this recipe doesn’t call for gelatin, but in general blooming gelatin is done with it just sitting out, but when turning the bloomed gelatin into a liquid it can be done on a stovetop or in a microwave, just make sure to watch it closely because if it overcooks it can loose its gelatin setting abilities.
Jamie says
I love how clear and shiny the candy layer is on these strawberries! Perfect for a sweet treat!
Kathleen says
What a great way to enjoy underripe strawberries. Adds the sweetness they are usually lacking. Can’t wait to try this recipe out.
Heather says
These are so pretty! What a fun treat for summer!
Tayler says
I absolutely love these! They’re easy to make and look great on cupcakes and cakes!
Michelle says
Love the detailed instructions on how to make these candied strawberries! Will have to give this a try soon!