Recipe courtesy of Food Network Kitchen

Candied Strawberries

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Give roses a rest: Sweet and glossy, these candy-dipped strawberries don't need water (but they won't last as long).
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 12 strawberries
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Ingredients

Directions

Special equipment:
12 extra-long lollipop sticks
  1. Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute.
  2. Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes. 
  3. Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note).

Cook’s Note

Strawberries contain a lot of moisture and will begin to soften and weep as they sit.

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