Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Candied Strawberries
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 12 strawberries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 128
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 0 g
- Sugar
- 33 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
Give roses a rest: Sweet and glossy, these candy-dipped strawberries don't need water (but they won't last as long).
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 12 strawberries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 128
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 0 g
- Sugar
- 33 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
Ingredients
Directions
Special equipment:
12 extra-long lollipop sticks- 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.
- 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.
- 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.
