Glazed Strawberries

Glazed strawberries

The Spruce Eats / Julia Hartbeck

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
361 Calories
0g Fat
94g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 361
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 94g 34%
Dietary Fiber 2g 5%
Protein 1g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Glazed strawberries are fresh, juicy strawberries coated with a hard candy shell. These are a unique candy treat—featuring fresh, juicy fruit and a crisp, sugary shell—but once you taste them, you'll want to make them over and over again.

What can you do with glazed strawberries? In addition to eating them on their own, they make a gorgeous addition to a fruit platter, fruit tart, cupcakes, or a berry cake. And you're not limited to just strawberries. This glazing recipe and method can be used to coat other berries like raspberries as well as orange slices, grapes, kiwi, and a variety of other fruits.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for glazed strawberries
    The Spruce Eats / Julia Hartbeck
  2. Prepare a baking sheet by lining it with aluminium foil and spraying the foil with nonstick cooking spray.

    Line baking tray
    The Spruce Eats / Julia Hartbeck 
  3. Wash the strawberries and dry them carefully.

    Wash strawberries
    The Spruce Eats / Julia Hartbeck
  4. Prepare an ice bath by placing ice and cold water in a bowl large enough to hold your intended saucepan.

    Ice bath
    The Spruce Eats / Julia Hartbeck
  5. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Insert a candy thermometer.

    Thermometer
    The Spruce Eats / Julia Hartbeck
  6. Stir until the sugar is completely dissolved.

    Stir until sugar is dissolved
    The Spruce Eats / Julia Hartbeck
  7. Continue to cook, without stirring, until the temperature reaches 300 F on the candy thermometer.

    Continue to cook
    The Spruce Eats / Julia Hartbeck
  8. During this process, which can take from 10 to 20 minutes, wipe down the sides of the saucepan occasionally with a wet pastry brush to prevent crystallization.

    Wash down sides
    The Spruce Eats / Julia Hartbeck
  9. Once the candy has reached 300 F, remove the pan from the heat immediately and immerse the bottom in the prepared ice bath to stop it from cooking any further. Do not let the ice water get into the pot.

    Melt butter
    The Spruce Eats / Julia Hartbeck
  10. Once the candy has stopped cooking (look for the bubbles to stop rising from the bottom of the pan), remove the pan from the ice water. Now you can begin to dip your berries. Holding a strawberry by the stem, dip it until it is almost submerged in the candy. Be careful not to touch the liquid candy, as it is very hot and can cause painful burns.

    Dip berries
    The Spruce Eats / Julia Hartbeck
  11. Remove the berry from the candy and allow the excess to drip off the end.

    Remove
    The Spruce Eats / Julia Hartbeck
  12. Turn it a few times to ensure excess candy has dripped off, then place it on the prepared, oiled baking sheet.

    Strawberries on a tray
    The Spruce Eats / Julia Hartbeck
  13. Quickly repeat with remaining berries until they are all coated in candy.

    Repeat
    The Spruce Eats / Julia Hartbeck
  14. Allow the candy to set at room temperature.

    Glazed strawberries
    The Spruce Eats / Julia Hartbeck
  15. Serve immediately and enjoy!

    Glazed strawberries
    The Spruce Eats / Julia Hartbeck

Tips

  • Be aware that the candied fruit should be enjoyed within an hour or two of preparation since the moisture of the fruit quickly makes the candy shell become sticky.
  • Let the glazed berries set up at room temperature. Placing them in the fridge can expose the candy coating to moisture, ruining the crisp texture.