|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 94g||34%|
|Dietary Fiber 2g||5%|
|*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.|
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.
Gather the ingredients.
Prepare a baking sheet by lining it with aluminium foil and spraying the foil with nonstick cooking spray.
Wash the strawberries and dry them carefully.
Prepare an ice bath by placing ice and cold water in a bowl large enough to hold your intended saucepan.
Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Insert a candy thermometer.
Stir until the sugar is completely dissolved.
Continue to cook, without stirring, until the temperature reaches 300 F on the candy thermometer.
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.
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.
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.
Remove the berry from the candy and allow the excess to drip off the end.
Turn it a few times to ensure excess candy has dripped off, then place it on the prepared, oiled baking sheet.
Quickly repeat with remaining berries until they are all coated in candy.
Allow the candy to set at room temperature.
Serve immediately and enjoy!
How Do I Remove Hardened Candy From the Cooking Pan?
There will be some coating left after all of the strawberries are glazed. If it hardens in the pan, just fill it with hot water and let it stand for a few hours, or fill it with water and bring it to a simmer until the sugar mixture has melted again. For stubborn, stuck-on candy, add about 1/2 cup of vinegar to the pan and fill it with water. Bring it to a boil; reduce the heat to low and simmer for about 20 minutes.
- Work quickly and place the pan in ice water only briefly to stop the cooking. If the candy mixture cools too much, the coating will be thick. If it is thickening quickly, set the pan over the heat for a minute or two.
- 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.
- If the stems are too short for dipping, insert a toothpick, skewer or lollipop stick through the stem end of each strawberry before dipping.
- For bright red glazed strawberries, add a few drops of red food coloring.
- Dip them with lollipop sticks or skewers to make candy glazed strawberry lollipops.
- Instead of foil, let the strawberries set on parchment paper or wax paper.