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Summer is around the corner, and what better way to celebrate strawberry season than with a batch of homemade candied strawberries? These delicious treats consist of fresh, plump strawberries coated in a thin, hard candy shell. The candy coating gives the strawberries a glossy, shiny finish and a satisfying crunch with every bite. It’s a fun and tasty way to enjoy strawberries.
What is Tanghulu
Candied strawberries or other candied fruit are also known as Tangulu in China. It is a popular candied fruit snack. They are typically sold by street food vendors on wooden skewers. No need to head to China. Simply make these at home.
Thermometer and Temperature
To make the candy syrup for these candied strawberries, it is crucial to heat the sugar and water mixture to the right temperature. The best way to ensure that you get the right temperature is by using a thermometer. I like to use an instant-read infrared thermometer so that I don’t need to place it in the syrup nor wait. It’s a fantastic tool.
You need the temperature of the sugar mixture to be within the hard crack range, which is between 300°F - 310°F. I aim for 305°F on my infrared thermometer. On a candy thermometer, you will see the range labeled as hard crack. Once you hit that temperature, the syrup is now ready for coating.
It’s best to get your fruit ready beforehand so that you can coat it in the syrup quickly once it hits the right temperature. If you take too long, the sugar may darken and result in a bitter taste.
Once you coat the strawberry, transfer it to parchment paper or a silicone mat to keep it from sticking. The syrup will harden within a few minutes if done properly.
Do You Really Need a Thermometer?
To ensure that your candied strawberries come out perfect every time, using a thermometer is needed. Candy making is already tricky and having a thermometer increases your chances of success.
However, if you find yourself without a thermometer, don't worry. You can still make candied strawberries. A simple trick to test if the candy syrup has reached the hard crack stage is to use the cold water test.
First, allow the sugar and water to boil for about 10 minutes until it reduces to a thick syrup. Then do the test. Dip a spoon into cold ice water and then dip the spoon into the syrup. If the syrup hardens immediately, you have reached the correct temperature. While this method is not as accurate as using a thermometer, it can still be a useful tool in a pinch.
Do You Really Need Corn Syrup?
Do you really need corn syrup to make the candy coating? The answer is no. You don't necessarily need corn syrup to make the coating. However, adding corn syrup to the recipe is what makes the recipe foolproof.
I've experimented with making the coating multiple times without corn syrup and found that it doesn’t always work. Sometimes, I would end up with crystallization in my sugar that clumps up into a big ball of mess. I would have to discard the entire batch and start over from scratch.
You can prevent crystallization by adding a different type of sugar which is corn syrup. Corn syrup helps to stabilize the sugar mixture and reduce the chances of crystallization occurring.
If you don’t have corn syrup on hand or do not want to use corn syrup, go ahead and try it without first.
When to Enjoy Candied Strawberries
It’s best to enjoy these candied strawberries right away or within 4 hours. Otherwise, they will leak and soften. This is to be expected. When hot syrup touches fresh delicate fruit such as strawberries, they will soften over time. The leaked juice from the softened strawberry will slowly melt the hard candy shell. So make them and enjoy them as soon as possible.
Other Fruits to Candy
Don't stop at strawberries. Try this recipe with other fruits like orange wedges, tomatoes, grapes, blueberries, pineapple or any other fruit of your choice. It’s especially great with tart fruits. The sweetness of the candy coating helps balance out the tartness, resulting in a deliciously well-rounded flavor.
Other Ways to Enjoy Candied Fruit
In addition to eating candied strawberries or other candied fruit, they make gorgeous decorations and toppers for cakes, cupcakes, or any dessert that needs a touch of fruity goodness.
How to Clean the Pot
If you're struggling to remove hardened sugar from your pot after making candied strawberries, there's a simple solution: soaking. Simply fill the pot with hot water and let it sit until the sugar melts away. The hotter the water, the quicker the sugar will dissolve. If you are not in a rush, use room-temperature water and let it sit overnight.
How to Make Candied Strawberry (Foolproof Recipe)https://www.youtube.com/watch?v=i5bTC3PyJF8How to Make Candied Strawberry (Foolproof Recipe)https://img.youtube.com/vi/i5bTC3PyJF8/mqdefault.jpg2020-04-23
Yield 3
Author Vicky Pham
Cook time
20 Min
Total time
25 Min
How to Make Candied Strawberries (Foolproof Recipe)
These candied strawberries are fresh strawberries coated with a thin hard candy shell. Working with sugar to make candy is tricky. Achieve that hard candy shell the first time with this foolproof recipe.
Ingredients
Instructions
- Wash strawberries or your favorite fruit. Pat dry with paper towels.
- Pierce each strawberry with a wooden skewer or toothpick so they sit at the end of the stick for easy dipping. No more than three on a wooden skewer or one on a toothpick. Set aside.
- In a small saucepan, add sugar, water, and light corn syrup. Give it a mix until evenly combined. Heat on medium-high until the mixture reaches 305°F (hard crack) on a thermometer.
- Acting quickly, dip strawberries into the syrup, one stick at a time. Tilt the pot at a slight angle so the syrup can pool to one side for easier dipping. You can also spoon the mixture over the fruit. Allow any excess syrup to drip off then transfer to parchment paper or a silicone mat. Allow spacing between the strawberries to prevent sticking.
- Strawberries should start to harden immediately and completely harden within 3 minutes. Best to enjoy them immediately or within 4 hours, as they will liquefy over time.
Notes
- If you don't have a thermometer, allow the sugar and water to boil for about 10 minutes until it reduces to a thick syrup. Dip a spoon into cold ice water and then dip the spoon into the syrup. If the syrup hardens immediately, you have reached the correct temperature.
- Clean-up tip: If you have burnt sugar or hardened sugar in your pan, scrubbing will not work and is a waste of effort. Simply soak the pan in hot water and allow time to dissolve the sugar.
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Nutrition Facts
Calories
645
Fat
1 g
Sat. Fat
0 g
Carbs
167 g
Fiber
3 g
Net carbs
164 g
Sugar
162 g
Protein
1 g
Sodium
22 mg
Cholesterol
0.00 mg
The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
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dessert
American, Chinese, Asian
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