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Candied Strawberries are a sweet snack that looks as good as it tastes! It takes just 15 minutes and 3 ingredients to make them. Simple, stylish, and perfect for entertaining, holiday gifting, or just indulging!
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If you have never made candied strawberries before, you are in for something special. Anytime I start a batch, my family magically shows up in the kitchen because everyone wants one the moment they cool.
Candying strawberries is super easy. You only need three ingredients: corn syrup, sugar, and fresh strawberries. It is also a great way to use up berries that are just past their peak but still good. Quick, fun, and so delicious!
Candy strawberries make an excellent holiday food gift. They're wonderful for Valentine's Day or Mother's Day. I regularly candy fruits, especially for the holidays - try my recipe for candied orange peels, apples, and pineapple rings next!
Tools Needed to Candy Strawberries
- A large saucepan or pot to make the candied mixture in.
- Skewers for dipping the strawberries in the candying mixture.
- Candy thermometer (optional) for checking the temp of your candying mixture.
Ingredients for Candied Strawberries
- Strawberries: If you only have frozen strawberries, allow them to defrost completely in the refrigerator overnight before attempting to candy them. I recommend using fresh berries. Ones that are close to losing their freshness are fine, too!
- Sugar: White granulated sugar - don't use brown sugar for candying strawberries.
- Corn Syrup: This not only helps candy the sugar coat and candy strawberries, it also gives them that pretty shine.
- Water
How to Candy Strawberries
Step 1: Before you heat the candying mixture, it's important that your strawberries are ready for dipping. Wash them, then dry them off completely. To wash my berries, I like to first wash them in cold water with a bit of baking soda in the water. Then, I swap the water out for fresh water with a little bit of white vinegar. Finally, rinse the berries. You will notice a big difference in how clean they are, and they won't take on any taste from the vinegar or baking soda.
Step 2: Prep a baking sheet by lining it with a sheet of parchment paper. This will be used for cooling the berries. You will also need skewers. I recommend using disposable skewers as they come in large packs and are easy to use for candying strawberries.
Step 3: Finally, set a large saucepan or pot over medium heat on the stove. Combine sugar, water, and corn syrup in the pot. If you have a candy thermometer, you will want to be sure to use it while making this recipe - but don't worry, it's not necessary.
Step 4: As soon as the sugar dissolves, turn the heat up and allow the mixture to simmer. While the mixture is heating, skewer your strawberries. I don't hull or cut my strawberries before candying them. They're easy to skewer when they're whole, and it makes a beautiful presentation.
Step 5: Heat the candy until it begins to bubble, thicken, and turn to a golden, caramel-like color. A candy thermometer will read around 300°F when the mixture is to temperature. Otherwise, you can eyeball it. The color is important - if it's too clear, the candying mixture won't harden enough. But you also don't want to burn and ruin your saucepan, so don't step away!
Step 6: Quickly dip each skewered strawberry in the candy coating and gently tap off any excess. Place on a parchment paper-lined baking sheet and allow them to harden before enjoying.
Making candied strawberries is so easy and the result is always such a big hit. The candied shell adds an extra layer of sweetness to already delicious, juicy fresh strawberries. Plus, they are just so pretty!
Isabel's Top Tips for Candying Strawberries
- Be patient and let your candied mixture come to temperature: When it's at the right heat for dipping, it will be bubbly and thick, and a deep, golden, caramel-like color.
- Use a candy thermometer to make it easier: A candy thermometer will read around 300°F when the mixture is to temperature. Using one is an easy way to check that your candy mixture is at the temperature it should be.
- Use skewers or toothpicks to dip the berries: Safely dip your candied strawberries by skewering the berries first!
FAQ
If your candied coating isn't hardening, the candying mixture did not reach a high enough temperature.
Allow your candying mixture to cook until it bubbles, thickens, and turns a rich golden color, sort of like caramel. Then, quickly turn off the heat so it doesn't burn.
It's easy to keep an eye on the temperature if you use a candy thermometer. Otherwise, just keep an eye out for that golden color and thickness.
Soak your pan in hot water right after you're done with the mixture so the candy doesn't harden. Unless your candy burned (and trust me, you will know if it did!), it should easily wash out without a problem
This recipe should be enjoyed the same day you make it. Candied strawberries do not keep well, and after the first day, they will become too juicy to enjoy!
If you want to make this strawberry candy recipe for a special occasion, you'll want to make them no more than a few hours before the event so they're still fresh enough.
Candied Strawberries
Video
Equipment
- Candy thermometer (optional)
- Skewers or toothpicks
Ingredients
- 1 lb. fresh strawberries
- 2 cups sugar
- 1 cup water
- ¼ cup corn syrup
Instructions
- Combine 2 cups sugar, 1 cup water, and ¼ cup corn syrup in a saucepan over medium heat.
- As soon as the sugar dissolves, turn the heat up and allow the mixture to simmer (lightly bubbling). While the mixture is heating, skewer 1 lb. fresh strawberries (or as many as you want to candy).
- Heat the candy until it begins to bubble, thicken, and turn a golden, caramel-like color. A candy thermometer will read around 300°F when the mixture is to temperature. Otherwise, you can eyeball it.
- Quickly dip each strawberry (on skewers) in the candy coating and gently tap off any excess. Place on a parchment paper-lined baking sheet and allow to harden. Let it cool, then enjoy!
Notes
- Candy not hardening? Your mixture isn't hot enough! Let the candying mixture reach the right heat before dipping your berries.
- Quickly turn off the heat when your candying mixture is ready so it doesn't burn in your pan.
- Use a candy thermometer to easily read the temperature of your candying mixture.
- Clean the pan by soaking in water after you're done using the mixture.
Merlyn says
Made the candied strawberries and the coating hardened but to much coating sticks to your teeth when trying to eat them. Is there a less sugar coating to still make it harden but not so much like hard tack candy. The strawberries themselves tasted really good. Just not a fan of the thick sugar coating.
Em Beitel says
Hi Merlyn! You could thin out the coating a bit more by letting it heat for less time if you prefer a thinner coating!
Xaverirea Martin says
These were so good but use some caution when done with the pan to make sure the candy is still hot and not cooling down. We ran hot water on the candy and it turned into a hard candy bubble and will turn into glass, very sharp so use caution. The best way to clean the pan is to add water and bring the pan to a boil and then you can wash it. But overall so good we did strawberries and green grapes. Next, we are going to do slices of Granny Smith apples.
Em Beitel says
That's a great tip! Thank you very much. Let us know how the apples turn out!