Like candied apples these candied strawberries have a thick hard candy shell with the fresh juicy berry inside. The candy coating, like a sucker, will leave a lovely shiny shell around the berry.
We love fresh strawberries at our house, we go through like two Costco cases a week when they are in season! So I’m always looking for new ways to enjoy them.
AND I was looking for a fun way to use a strawberry on a cake (it all comes back to cake around here)
ANYWAY I decided to try Candied Strawberries,like these candied apples. Mmmm a thin candy shell that add’s a great crunch to these sweet berries. You can add color or flavoring but I left these plain.
The kids loved these, they made great afterschool treats without feeling like I was feeding them a ton of candy. AND, bonus, it creates a GORGEOUS shine, seriously so pretty.
Make sure when you get close to the right temperature on the candy thermometer that you turn the the heat down so you don’t over cook your candy coating.
Once it get’s too hot that’s it, it’s too hot, so turn down the temp and move quickly. I had all the toothpicks in my strawberries ready to dip, and the cooling tray right next to me, I ended up double dipping, doing two at once, to get them all done quickly.
Tips for making candied strawberries
- use a candy thermometer
- adjust for high altitudes – I’m at 4000 feet so I actually heat candy 20 degrees lower than at sea level
- have all the strawberries (or anything else you plan to dip) prepped and ready to go so you can work quickly when you hit the right temperature
- use both hands and enlist helpers so you can dip everything quickly as the candy will start to cool and harden fast.
- use a silicone mat to keep the candied berries on, or parchment paper, as the sucker candy shell will tend to stick to plates.
- make just before serving as the fresh strawberries are effected by the heat and will start to shrink and get overly rip and juicy quickly. They won’t be good the next day
SOOOO pretty! And side note how HUGE is my BABY looking??? Seriously remember when he was just a little baby being my hand model? Seems like YESTERDAY, and now he’s this little mini man! Anyone have a baby I can borrow, I’m missing that stage terribly.
- 2 C granulated sugar
- 2/3 C water
- 1/2 C light corn syrup
- Combine all the ingredients in a saucepan over medium heat
- When the sugar is dissolved turn the heat up and simmer
- Using a candy thermometer heat the candy to 300-310° and turn the heat to low (I actually turn it down at 290°)
- quickly dip the strawberries in the coating and shake it off, place on a cooling rack, parchment paper or silpat mat and let harden (it wont take long)
- These are only good the day of, so you can't premake these for events.
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love it my kids really enjoy these makes them smile every time I make them
the little rascals cant keep there hands of these sweet treats
ha! yes mine love them too
that makes me so happy! I’m so glad to hear
its a great recipe but.. the origin is not american. its from ancient china. if you change it, it’ll be better.:)
hi can I make these the morning of the event. thank you
They are best right away and only last a few hours – as once you dip them the berries start getting juicy and shrinking
I didn’t have a candy thermometer so I winged it. The coating was pretty and shiny but didn’t harden. Is this due to the candy getting too hot or not hot enough? Also, just curious…what happens to them the next day? Do the berries get mushy?
not getting hot enough – you have to hit the right temp to get a shell – and they don’t last long – the heat makes the berries get juicy and start to shrink – they last a few hours at most
My candy coating began to melt after about an hour I guess due to the water content in the strawberry, any suggestions to help them last longer?
nope – they are a serve and enjoy rigt away dessert, they don’t last very long as the hot sugar syrup causes the strawberries to release juices which then dissolves the candy coating
I don’t like corn syrup. Can you make this with sugar alone?
i recommend using corn syrup for all candy making. it keeps the mixture for getting granulated and gives strength and shine. it’s not the same thing as high fructose corn syrup
I love this recipe! Can these be refrigerated or do they need to be stored at room temperature until they are eaten?
they don’t store well, the hot sugar causes the strawberries to release juice and shrink, so they are a make and serve right away item
Why didn’t mine harden
that would mean the sugar wasn’t cooked to the right tempurature
Can blackberries be candied as well? Thank you.
I’ve never tried, I think they would be too sensitive and deflate right away in the hot syrup
What am I doing wrong. I get the correct Harding stage but they get watery and a messy.
Help because I love making them.
what is your altitude? you have to remember to adjust the temperature if you live above sea level. But either way it shouldn’t be watery… it should be syrupy but will harden after dipping the berries. Does the video help?
Will the pot/pan be ruined after the sugar is melted? And how do you clean it out? Also, do I have to use corn syrup?
just soak the pan in water and it cleans right up, super easy. the corn syrup helps keep the syrup smooth and not granulated, and gives it strength and shine. I highly recommend corn syrup in candy making (store bought corn syrup is not the same as high fructose corn syrup)
Could I use this syrop with cranberries? It would be so festive for the holidays.
You are an inspiration to many, especially me. You have achieved your goal, and best of all you are still having so much fun. Good for you!
I don’t think that would work as they are so small and the hot syrup would effect them so quickly.
Do you think it will help eliminate strawberry shrinkage by getting them super cold first/freezing before dipping? I’d love to make for my grandchildren’s Valentines but need to make a day ahead.
no I’m sorry, there isn’t a way around it, they are a make and serve fresh item sadly
I have a quiestion and i know that there is no such thing as a dumb question so by the 2 C grnulated sugar u mean 2 cups? I wanna make them now.
yes C is cups in recipes
WOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.
you are so welcome!
i just made them , it’s awesome.
I made them by myself!! They are so tasty and my mom and dad loved them too!! Thanks ashlee for making my day💞
yay! glad they were such a hit!
Is there a way to do this with a no carb sugar substitute? It looks amazing!
you could use isomalt.
How do you keep them from melting? Can I freeze them?
you serve them fresh, the berries inside the candy shell start to shrink and release juices right away so they don’t last long
I just made this seen where you could turn them into roses buds. Turn out cute
The rose buds sound super cute!! I’m so glad you liked it:)
Tastes good but impossible to eat because it sticks to every suface in your mouth and everywhere else
Yes it is a very sticky recipe! I am glad you enjoyed it!