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Beautiful, sweet, and easy to make, candied strawberries are a treat everyone loves! Learn How to Make Candied Strawberries using just two ingredients: corn syrup and sugar, plus water!
Best Candied Strawberries
Everybody loves candied strawberries! When I make these for my family, everyone is so excited. They know when I get out the corn syrup and sugar and there are fresh strawberries in the fridge, they’re in for a treat!
Candied strawberries are one of the easiest desserts you can make at home. They’re super simple – cook up the candy mixture, dip the berries, let them cool off and harden, and enjoy!
Making candied strawberries is a great way to use up any strawberries that are closer to losing their freshness, too. Like candied apples, only better! Following this method will leave a beautiful, shiny candy coating on juicy strawberries.
I loved making these strawberries with my kids. They were super easy and very tasty. Thank you for this easy recipe.
Tamara on Pinterest
Candied Strawberries Recipe Ingredients
- strawberries
- sugar
- water
- corn syrup
How to Make Candied Strawberries
- Combine sugar, water, and 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 strawberries.
- 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.
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!
Candy Strawberries Recipe Tips
- 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!
Candied Strawberry Recipe FAQs
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 strawberry candy recipe should be enjoyed the same day you make it and not the day after. 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.
📌 Pin Candied Strawberries
Best Strawberry Desserts
- Strawberry Cheesecake
- Chocolate Covered Strawberries
- Strawberry Shortcake
- Dole Whip
- Strawberry Sauce
- Fresas con Crema
Easy Candied Strawberries
Equipment
- Saucepan
- 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. of 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!
Video
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!