Candied Strawberries

Why You’ll Love This Recipe

Candied Strawberries are a stunning and crunchy treat with a glassy, sweet coating that crackles with every bite. Perfect for parties, romantic occasions, or edible gifts, these shiny strawberries are easy to make with just a few ingredients. Their glossy appearance and irresistible texture make them a standout dessert or decoration for cakes and platters.

ingredients

this Recipe

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

fresh strawberriesgranulated sugarsweetener (optional, for added flavor)waterlight corn syrup (optional, for extra shine)food coloring (optional)toothpicks or skewers

directions

Wash and thoroughly dry the strawberries. Make sure there’s no moisture left, or the coating won’t stick properly.

Insert toothpicks or skewers into the tops of the strawberries for easy dipping.

In a small saucepan, combine sugar, water, and corn syrup (if using). Heat over medium heat without stirring.

Let the mixture reach 300°F (149°C) on a candy thermometer (hard crack stage). This usually takes 10–15 minutes.

Once it reaches temperature, quickly remove from heat and dip each strawberry into the syrup, swirling to coat.

Hold the strawberry above the pan to let excess drip off, then place it on a parchment-lined baking sheet.

Work quickly as the syrup hardens fast.

Let the strawberries cool completely until the coating is hard and glossy.

Servings and timing

This recipe makes about 12 candied strawberries.Preparation time: 10 minutesCooking time: 15 minutesCooling time: 10 minutesTotal time: 35 minutes

Variations

Add red or pink food coloring for a more dramatic look.

Sprinkle with crushed nuts, edible glitter, or sprinkles before the coating hardens.

Use flavored extracts like strawberry, vanilla, or almond for a twist.

Try this method with other fruits like grapes or apple slices.

storage/reheating

Best enjoyed within a few hours of making.Store uncovered at room temperature for up to 4 hours. Do not refrigerate, as moisture will ruin the candy shell.

FAQs

Why is my candy coating sticky?

The syrup may not have reached the proper temperature. Make sure to hit 300°F (149°C) for a crisp shell.

Can I use frozen strawberries?

No, they release too much water and the coating won’t stick.

Do I need a candy thermometer?

It’s highly recommended for accurate results. Guessing can lead to under- or overcooked syrup.

How long do they stay crispy?

They’re best the same day, ideally within a few hours of making.

Can I make these ahead of time?

Not really. The candy shell absorbs moisture and softens quickly.

Can I skip the corn syrup?

Yes, but corn syrup adds shine and helps prevent crystallization.

Can I coat the strawberries more than once?

Yes, for a thicker shell, but wait a few seconds between dips.

Can I add flavoring?

Yes, add a drop or two of flavored extract just before dipping.

What’s the texture like?

The outside is hard and crackly, while the inside remains juicy and soft.

Do they melt in the heat?

They can soften in high humidity or heat—store in a cool, dry place.

Conclusion

Candied Strawberries are a beautiful, crunchy, and sweet treat that’s as fun to eat as it is to make. Whether you’re serving them at a celebration or giving them as a homemade gift, they’re sure to impress with their jewel-like finish and satisfying bite. Just be sure to enjoy them fresh for the ultimate crunch.

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