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serving platter of candied strawberries garnished with fresh mint

Candied Strawberries Recipe

If you are looking for a simple but show-stopping display at any party, then look no further than this candied strawberries recipe. They are sweet fresh, and juicy. They really make a statement at the party table.
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Prep Time 10 mins
Cook Time 12 mins
Course Dessert, Fruit, Party, Snack
Cuisine American, Asian
Servings 16 strawberries
Calories 90 kcal

Ingredients
  

  • 1 cup Sugar
  • 1/4 cup water
  • 1/8 tsp food coloring
  • 16 strawberries dried
  • 16 lollipop sticks

Instructions
 

  • In a medium pot over medium high heat, add in the sugar and water with a candy thermometer.
    the sugar and water in a pot and a candy thermometer inserted in
  • In the meantime, make sure your strawberries are washed and dried completely.
  • Place a lollipop stick in the middle of each strawberry to make sure it’s secure. Watch the sugar cooking.
    fresh strawberries with a lollipop stick attached in the middle
  • Cook the sugar and water until the thermometer temperature reaches 310 degrees F.
  • At that point you can add in food coloring which is optional
    a hand holding a strawberry on lollipop stick and ready to dip into the sugar mixture
  • Take a strawberry with lollipop skewer and dip it in to the candy mixture.
  • quickly remove the strawberries and allow excess sugar to drip before placing them on a parchment lined baking sheet.
    a strawberry being dipped and lifted off the candy sugar allowing excess to drip
  • repeat with the remaining strawberries and let them cool for 5 minutes on the parchment paper.
    diped candied strawberries on a parchment paper on a baking sheet
  • Serve and enjoy

Notes

Top Tips for making Candied Strawberries

  1. Make sure you pay attention to the temperature of the caramel. Using a candy thermometer will really help you get to the right temperature to make the perfect caramel for the candy coating. I don't suggest trying this recipe without a thermometer.
  2. If you are cooking this recipe with small children, be very careful when cooking the caramel. It has the potential to burn so make sure you are very watchful or do this part of the process yourself.
  3. Do not test taste your candy. You may have the urge to do this (I certainly do), but it is way too hot!
  4. Use the freshest strawberries you can. This will help them last a little longer once the candy coating is on. Strawberries have very delicate skin so they do not last too long once dipped.
  5. Caramel can easily crystalize, especially if you are not using corn syrup or light corn syrup. To prevent this, you must be gentle with your sugar-water mixture. Rather than stirring the water and sugar, try swirling the pan. Using a heavy-bottomed saucepan will also help.
  6. Do not let your candy-coated strawberries harden and cool on anything but the parchment paper. It will stick, cause a mess and likely ruin your dessert.
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