How to Make Candied Strawberries (Foolproof Recipe) — Vicky Pham (2024)

This post contains affiliate links which we are compensated for if a purchase is made. Using links costs you nothing and helps to support the ongoing creation of content.

Summer is around the corner, and what better way to celebrate strawberry season than with a batch of homemade candied strawberries? These delicious treats consist of fresh, plump strawberries coated in a thin, hard candy shell. The candy coating gives the strawberries a glossy, shiny finish and a satisfying crunch with every bite. It’s a fun and tasty way to enjoy strawberries.

What is Tanghulu

Candied strawberries or other candied fruit are also known as Tangulu in China. It is a popular candied fruit snack. They are typically sold by street food vendors on wooden skewers. No need to head to China. Simply make these at home.

How to Make Candied Strawberries (Foolproof Recipe) — Vicky Pham (1)

Thermometer and Temperature

To make the candy syrup for these candied strawberries, it is crucial to heat the sugar and water mixture to the right temperature. The best way to ensure that you get the right temperature is by using a thermometer. I like to use an instant-read infrared thermometer so that I don’t need to place it in the syrup nor wait. It’s a fantastic tool.

You need the temperature of the sugar mixture to be within the hard crack range, which is between 300°F - 310°F. I aim for 305°F on my infrared thermometer. On a candy thermometer, you will see the range labeled as hard crack. Once you hit that temperature, the syrup is now ready for coating.

It’s best to get your fruit ready beforehand so that you can coat it in the syrup quickly once it hits the right temperature. If you take too long, the sugar may darken and result in a bitter taste.

Once you coat the strawberry, transfer it to parchment paper or a silicone mat to keep it from sticking. The syrup will harden within a few minutes if done properly.

Do You Really Need a Thermometer?

To ensure that your candied strawberries come out perfect every time, using a thermometer is needed. Candy making is already tricky and having a thermometer increases your chances of success.

However, if you find yourself without a thermometer, don't worry. You can still make candied strawberries. A simple trick to test if the candy syrup has reached the hard crack stage is to use the cold water test.

First, allow the sugar and water to boil for about 10 minutes until it reduces to a thick syrup. Then do the test. Dip a spoon into cold ice water and then dip the spoon into the syrup. If the syrup hardens immediately, you have reached the correct temperature. While this method is not as accurate as using a thermometer, it can still be a useful tool in a pinch.

How to Make Candied Strawberries (Foolproof Recipe) — Vicky Pham (2)

Do You Really Need Corn Syrup?

Do you really need corn syrup to make the candy coating? The answer is no. You don't necessarily need corn syrup to make the coating. However, adding corn syrup to the recipe is what makes the recipe foolproof.

I've experimented with making the coating multiple times without corn syrup and found that it doesn’t always work. Sometimes, I would end up with crystallization in my sugar that clumps up into a big ball of mess. I would have to discard the entire batch and start over from scratch.

You can prevent crystallization by adding a different type of sugar which is corn syrup. Corn syrup helps to stabilize the sugar mixture and reduce the chances of crystallization occurring.

If you don’t have corn syrup on hand or do not want to use corn syrup, go ahead and try it without first.

How to Make Candied Strawberries (Foolproof Recipe) — Vicky Pham (3)

When to Enjoy Candied Strawberries

It’s best to enjoy these candied strawberries right away or within 4 hours. Otherwise, they will leak and soften. This is to be expected. When hot syrup touches fresh delicate fruit such as strawberries, they will soften over time. The leaked juice from the softened strawberry will slowly melt the hard candy shell. So make them and enjoy them as soon as possible.

Other Fruits to Candy

Don't stop at strawberries. Try this recipe with other fruits like orange wedges, tomatoes, grapes, blueberries, pineapple or any other fruit of your choice. It’s especially great with tart fruits. The sweetness of the candy coating helps balance out the tartness, resulting in a deliciously well-rounded flavor.

Other Ways to Enjoy Candied Fruit

In addition to eating candied strawberries or other candied fruit, they make gorgeous decorations and toppers for cakes, cupcakes, or any dessert that needs a touch of fruity goodness.

How to Clean the Pot

If you're struggling to remove hardened sugar from your pot after making candied strawberries, there's a simple solution: soaking. Simply fill the pot with hot water and let it sit until the sugar melts away. The hotter the water, the quicker the sugar will dissolve. If you are not in a rush, use room-temperature water and let it sit overnight.

How to Make Candied Strawberries (Foolproof Recipe) — Vicky Pham (4)

How to Make Candied Strawberry (Foolproof Recipe)https://www.youtube.com/watch?v=i5bTC3PyJF8How to Make Candied Strawberry (Foolproof Recipe)https://img.youtube.com/vi/i5bTC3PyJF8/mqdefault.jpg2020-04-23

How to Make Candied Strawberries (Foolproof Recipe) — Vicky Pham (5)

Yield 3

Author Vicky Pham

Cook time

20 Min

Total time

25 Min

How to Make Candied Strawberries (Foolproof Recipe)

These candied strawberries are fresh strawberries coated with a thin hard candy shell. Working with sugar to make candy is tricky. Achieve that hard candy shell the first time with this foolproof recipe.

Ingredients

Instructions

  1. Wash strawberries or your favorite fruit. Pat dry with paper towels.
  2. Pierce each strawberry with a wooden skewer or toothpick so they sit at the end of the stick for easy dipping. No more than three on a wooden skewer or one on a toothpick. Set aside.
  3. In a small saucepan, add sugar, water, and light corn syrup. Give it a mix until evenly combined. Heat on medium-high until the mixture reaches 305°F (hard crack) on a thermometer.
  4. Acting quickly, dip strawberries into the syrup, one stick at a time. Tilt the pot at a slight angle so the syrup can pool to one side for easier dipping. You can also spoon the mixture over the fruit. Allow any excess syrup to drip off then transfer to parchment paper or a silicone mat. Allow spacing between the strawberries to prevent sticking.
  5. Strawberries should start to harden immediately and completely harden within 3 minutes. Best to enjoy them immediately or within 4 hours, as they will liquefy over time.

Notes

  • If you don't have a thermometer, allow the sugar and water to boil for about 10 minutes until it reduces to a thick syrup. Dip a spoon into cold ice water and then dip the spoon into the syrup. If the syrup hardens immediately, you have reached the correct temperature.
  • Clean-up tip: If you have burnt sugar or hardened sugar in your pan, scrubbing will not work and is a waste of effort. Simply soak the pan in hot water and allow time to dissolve the sugar.

Nutrition Facts

Calories

645

Fat

1 g

Sat. Fat

0 g

Carbs

167 g

Fiber

3 g

Net carbs

164 g

Sugar

162 g

Protein

1 g

Sodium

22 mg

Cholesterol

0.00 mg

The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

Similar Recipes

Strawberry Swiss Meringue Buttercream FrostingStrawberry Cupcakes with Strawberry Cream Cheese Frosting

https://www.vickypham.com/blog/how-to-make-candied-strawberries

how to make candied strawberry foolproof recipe, candied strawberry recipe, strawberry, how to candy fruit, candied strawberry, easy candied strawberries, how to make candied strawberries, how to make candied strawberry without thermometer, how to make candied strawberries with corn syrup, how to make candied strawberries without corn syrup, how to make candied strawberries with thermometer, tanghulu, Chinese candied fruit, Chinese candied strawberry, Chinese candied strawberries, candied strawberries recipe, candied strawberry recipe, why won’t my candied strawberries harden, temperature for candy fruit, temperature for candied strawberries, temperature for candied strawberry, how to make candied strawberry, what is tanghulu, tanghulu recipe, how to make tanghulu, foolproof tanghulu, foolproof tanghulu recipe, easy tanghulu recipe, foolproof tanghulu recipe

dessert

American, Chinese, Asian

Did you make this recipe?

Tag @vicky.pham on instagram and hashtag it # vickypham

asian dessert, popular

Vicky Pham

asmr candy strawberry, asmr candied strawberries, asmr candy fruit, how to make candied strawberries, how to make candied strawberry, how to make candy fruit, candy sugar syrup recipe, foolproof candy syrup, foolproof candy syrup recipe, candy strawberry recipe, candy strawberry recipe asmr, candied strawberries asmr, Tanghulu, tanghulu asmr

9 Comments

How to Make Candied Strawberries (Foolproof Recipe) — Vicky Pham (2024)

FAQs

Why won't my candied strawberries harden? ›

If you candied strawberries are not hardening, there could be a number of reasons. You didn't cook your syrup to the correct temperature. You must hit 305F. The candy shell is too thick and taking longer to harden.

How is candied fruit made? ›

Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it.

How do you keep candied fruit hard? ›

To prevent this from happening, always cook the syrup at medium-high heat. Why is my candied fruit not hardening? If you under-cook the syrup, there is a risk of it remaining sticky and not hard (like toffee). To ensure this doesn't happen, ensure the syrup reaches a hard crack (300F).

Why won't my homemade candy harden? ›

If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

Why wont my candied fruit harden? ›

If your candied coating isn't hardening, the candying mixture did not reach a high enough temperature.

Why is my candied fruit chewy? ›

The sugar will be chewy if it hasn't been heated to a high enough temperature. The temperature we want to reach is hard crack. However, if you don't quite reach that you will get a candy shell at soft crack. At this stage, it will set, but with a stick in your teeth, chewy consistency.

How do you know when candied fruit is done? ›

You will need to cook each batch of fruit until it is translucent. Put the fruits on a wire rack once they are done cooking; this will help to get rid of all the excess sugar syrup.

What is the secret to sweet strawberries? ›

Sun it is that develops sugar levels in the berries – so make sure your plants get lots, and lots of it.

What happens when you put sugar on strawberries? ›

Sugar maceration is well-suited for strawberries because its hygroscopic properties draw out the water in the berries, creating a syrupy juice. As the berries macerate, they gently collapse, forming a jammy consistency that is ideal for spooning over ice cream, yogurt, or cake.

What happens when you put sugar on strawberry? ›

The sugar will coax out the berries' juices, creating a thick and succulent syrup, while the strawberries will deepen in flavor and soften in texture. The result is a versatile, sweet-tart topping that's hard to resist.

How do you stick candy eyes to strawberries? ›

Dip one strawberry at a time, then add your candy eyes immediately. Add the candy eyes: Immediately after dipping each strawberry, press two candy eyes into the chocolate. This is a crucial step, as the chocolate hardens quickly, and you want the eyes to stick securely.

How do you harden mushy strawberries? ›

All you have to do is pop these "sad" strawberries into a bucket of ice water for 20 minutes and boom! They're back to being bright red and perfectly juicy again.

Why are my chocolate-covered strawberries not setting? ›

Properly dry the strawberries

When it's wet, the strawberries which already have a high moisture content will be even moister. The chocolate will also have a hard time sticking to the strawberries. So, make sure to properly dry your strawberries. Pat them with paper towels and let them air dry further.

Why is my candied fruit sticky? ›

Most of the time, the candy gets sticky due to humidity, so it's preventable by using airtight containers next time. Any hard candy can be remelted with a little water and made into new candy.

Why is my strawberry puree not thickening? ›

To make your strawberry puree thicker, you're going to want to simmer it for a few minutes. Simmering the mixture reduces the amount of moisture that is in the puree allowing for a stronger strawberry flavor with less liquid.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Foster Heidenreich CPA

Last Updated:

Views: 5531

Rating: 4.6 / 5 (56 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Foster Heidenreich CPA

Birthday: 1995-01-14

Address: 55021 Usha Garden, North Larisa, DE 19209

Phone: +6812240846623

Job: Corporate Healthcare Strategist

Hobby: Singing, Listening to music, Rafting, LARPing, Gardening, Quilting, Rappelling

Introduction: My name is Foster Heidenreich CPA, I am a delightful, quaint, glorious, quaint, faithful, enchanting, fine person who loves writing and wants to share my knowledge and understanding with you.