Candied Strawberries

$To make candied strawberries, you need a few key items: - 1 pound fresh strawberries, hulled and washed - 1 cup granulated sugar - 1/2 cup water - 1 tablespoon lemon juice - 1/2 teaspoon vanilla extract - Pinch of salt These ingredients create a sweet syrup that coats the strawberries. Fresh strawberries work best because they are juicy and bright. You can add some fun flavors or colors to your strawberries. Here are a few ideas: - Food coloring for a vibrant look - Different extracts like almond or orange - Sprinkles for extra fun These additions can make your candied strawberries even more special. Choosing the right strawberries is key. Here are some tips: - Look for bright red, shiny berries. - Avoid any that are dull or have dark spots. - Check for firmness; they should feel solid, not mushy. - Smell them; fresh strawberries have a sweet scent. Using ripe, fresh strawberries makes your candied strawberries taste even better. For the full recipe, refer to the earlier section. Start by washing 1 pound of fresh strawberries. Make sure to hull them first. After washing, dry them well on a clean towel. This step is key. If the strawberries are wet, the sugar won’t stick. Set them aside while you prepare the sugar syrup. In a medium saucepan, add 1 cup of granulated sugar and 1/2 cup of water. Pour in 1 tablespoon of lemon juice and a pinch of salt. Place the pan over medium heat. Stir the mixture until the sugar fully dissolves. Then, stop stirring and let it boil. Keep an eye on it and use a candy thermometer. You want the syrup to reach 230°F (110°C). This is known as the soft-ball stage. When it reaches this point, remove it from the heat. Stir in 1/2 teaspoon of vanilla extract for extra flavor. Now, it’s time to coat the strawberries. Dip each one into the hot syrup. Let any excess syrup drip back into the pot. Place the coated strawberries on a parchment-lined baking sheet. Allow them to cool at room temperature for about 15-20 minutes. This lets the coating harden nicely. Enjoy your sweet treat! You can find the Full Recipe for more details. To get that shiny, hard coating, start with dry strawberries. Use a towel to remove any water. Next, heat the sugar syrup until it reaches 230°F. This is the soft-ball stage. Dip each strawberry quickly into the syrup. Allow excess syrup to drip off before placing them on parchment paper. This step makes a big difference in the final look. One common mistake is not drying the strawberries well. If they are wet, the syrup won't stick. Another mistake is stirring the syrup once it starts to boil. This can cause crystallization. Always use a candy thermometer to check the temperature. Do not skip this step, or you may end up with a syrup that won't harden properly. To add more flavor, try infusing the syrup. You can add herbs like mint or basil while heating. Just remove them before dipping the strawberries. Adding a splash of lemon juice gives a nice tang. You can also mix in flavored extracts, like almond or orange, to make the taste unique. This way, each batch of candied strawberries can be a new experience! {{image_2}} You can make chocolate-covered candied strawberries for a sweet twist. After you dip the strawberries in syrup, let them set for a few minutes. Then, melt dark, milk, or white chocolate. Dip each strawberry into the melted chocolate, letting any extra drip off. Place them on parchment paper to cool. The chocolate adds a rich flavor that pairs well with the sweetness of the candy. If you want to change the flavor, try adding different extracts to the syrup. Almond extract brings a nutty taste, while orange or lemon zest adds a citrus kick. You can also try spices like cinnamon or nutmeg for a warm touch. These flavors can make your candied strawberries unique and delightful. For added texture, consider using nuts or coconut as coatings. After dipping in syrup, roll the strawberries in chopped nuts, like almonds or pecans. Shredded coconut also works well for a tropical vibe. These coatings not only look pretty but also give a nice crunch to each bite. You can mix and match to create your own special treat. To store candied strawberries, you need an airtight container. Place the strawberries in a single layer. If you stack them, the coating may stick together. Cover the container tightly to keep air out. This helps maintain their crunchy texture. For the best freshness, keep candied strawberries at room temperature. Avoid the fridge, as moisture can ruin the coating. If you need to store them longer, use wax paper between layers. This prevents sticking and keeps them looking great. Candied strawberries can last about 3 to 5 days. After this, they may lose their crispness. If you see any signs of moisture, eat them right away. It's best to enjoy them fresh for the ultimate taste experience. For the full recipe, check out the Sweet Strawberry Bliss section! You know the syrup is ready when it reaches 230°F (110°C). This is called the soft-ball stage. You can check this with a candy thermometer. The syrup should look thick and syrupy. If it is too runny, it needs more time. I recommend using fresh strawberries for the best results. Frozen strawberries can be mushy and may not hold their shape. If you only have frozen ones, let them thaw completely. Pat them dry before using them. This will help with the sugar coating. Candied strawberries can last up to three days at room temperature. Store them in a cool, dry place. It is best to keep them covered lightly with a cloth. If you put them in the fridge, they may lose their crunch. Yes, you can easily make a larger batch! Just double or triple the ingredients. Make sure to have enough space on your baking sheet. Coat each strawberry well so that they all get a nice layer of syrup. Follow the same steps from the Full Recipe for best results. In this post, we covered how to make delicious candied strawberries. You learned about key ingredients, preparation steps, and useful tips for the best results. We explored yummy variations and how to store your treats for lasting enjoyment. Remember, using fresh strawberries and avoiding common mistakes can make a big difference. Enjoy making these sweet snacks, and don’t be afraid to experiment with flavors and coatings. They are fun to share and easy to love!$

Satisfy your sweet tooth with homemade candied strawberries! This simple recipe guides you through selecting the freshest strawberries, preparing a delicious sugar syrup, and achieving the perfect coating. Discover tips for flavor variations and fun toppings to elevate your treats. Whether for a special event or a delightful snack, candied strawberries are a must-try. Click through to explore the full recipe and make these delightful bites today!

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Ingredients

1 pound fresh strawberries, hulled and washed

1 cup granulated sugar

1/2 cup water

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

Pinch of salt

Instructions

Prepare the Strawberries: Ensure the strawberries are fully dry after washing to help the sugar stick better. Set them aside on a towel.

Make the Sugar Syrup: In a medium saucepan, combine the sugar, water, lemon juice, and a pinch of salt. Place over medium heat and stir until the sugar is fully dissolved.

Bring to a Boil: Increase the heat and allow the mixture to come to a boil without stirring. Use a candy thermometer to monitor the temperature.

Check the Temperature: When the syrup reaches 230°F (110°C) (the soft-ball stage), remove it from the heat. It should have a syrupy consistency.

Add Flavor: Stir in the vanilla extract to the hot syrup for an extra layer of flavor.

Coat the Strawberries: Dip each strawberry into the sugar syrup, allowing any excess to drip back into the pot. Place the coated strawberries on a parchment-lined baking sheet.

Cool and Set: Let the strawberries cool at room temperature for about 15-20 minutes until the coating hardens.

Serve: Once set, serve the candied strawberries as a delightful snack or dessert!

Prep Time: 10 mins | Total Time: 30 mins | Servings: 12 strawberries