This candied strawberries recipe is so easy and simple, delicious and you only 3 ingredients! You can also replace the strawberries with any fruit you have. Candied strawberries are often served on a stick in night markets of Taiwan, and is one of my all-time favorite desserts. Crunchy and sweet on the outside, soft and sour on the inside- a perfect balance!
Course: Dessert, Snack
Cuisine: Asian, Taiwanese
Keyword: Candied, Candy, Fruits
2CWhite SugarYou can use raw sugar too, but coating will be extra golden
Clean the strawberries and pat dry. Remove the stems and skewer them if you want, or leave as is and coat one at a time.
Combine sugar and water in a saucepan, on low heat, melt all the sugar and turn the heat up to medium.
As the color of the syrup starts to turn yellow; or use a thermometer, when the syrup reaches 300F(150C), the syrup is ready. Immediately turn the heat down to low to keep the temperature.
Coat the strawberries with the syrup and place them on a piece of parchment paper. Moving as fast as you can so the syrup doesn't overheat and turn into caramel nor burn the fruit.
Let cool and enjoy! These can also be made ahead of time and keep in the fridge until ready to serve.
Using the leftover syrup, keep it on the stove until it turns into a light brown, caramel color. Add 1/4C Boiling water to the saucepan and stir. Be careful as the sauce will splatter. Remove the sauce from heat and store in a jar.
A few tips for a perfect result:1. Don't stir while the syrup is boiling to reach its temperature.2. Make sure the syrup is at the right temperature. If it’s not hot enough, it won’t crisp up like it’s supposed to. If it's too hot, it might burn and turn bitter.3. Have a glass of ice cold water next to the boiling syrup to test it’s doneness- drop a drop of syrup into the ice water, if it crisps up and turns into hard candy, your syrup is ready for coating your fruit!