Growing up, Candied strawberries were a true family favorite. I can still remember the anticipation as my mom would carefully prepare the glistening ruby-red berries, their vibrant color a perfect contrast to the sparkling sugar coating. The aroma would fill the kitchen, making our mouths water in eager anticipation. And when we finally got to dig in, the burst of sweetness and the satisfying crunch were simply irresistible. To this day, Candied strawberries hold a special place in my heart, reminding me of those cozy afternoons spent together in the kitchen, laughing and enjoying each other’s company.
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Why This Candied Strawberries Recipe Will Become Your Go-To
The Secret Behind Perfect Candied Strawberries
There’s just something magical about Candied strawberries, isn’t there? The way the juicy berries meld with the crisp, caramelized sugar coating is truly a work of culinary art. But what sets this recipe apart is the attention to detail and the use of a few simple, yet essential techniques. By carefully hulling and halving the strawberries, you maximize the surface area for the sugar to cling to, creating an even, glistening finish. And the brief but precise cooking time is the key to achieving that perfect balance of tender fruit and crunchy coating – not too soft, not too hard. It’s a delicate dance, but one that pays off in the most delightful way.
Essential Ingredients You’ll Need
At the heart of this Candied strawberries recipe are, of course, the strawberries themselves. We’re using a full pound of fresh, juicy berries, hulled and halved to create the perfect bite-sized morsels. The natural sweetness of the strawberries is the perfect foil to the granulated sugar, which we’re using a full cup of. This generous amount of sugar is what gives us that signature candied, crystallized coating – the stuff dreams are made of.
Step-by-Step Candied Strawberries Instructions
Preparing Your Candied Strawberries
With a prep time of just 15 minutes and a cook time of 15 minutes, this Candied strawberries recipe comes together in a total of 30 minutes. All you’ll need is a sharp knife, a cutting board, and a skillet or saucepan. Let’s get started!
1- Begin by gently washing the strawberries and patting them dry with a paper towel. Using a paring knife, carefully hull the berries and slice them in half lengthwise, revealing their juicy, ruby-red centers.
2- In a large skillet or saucepan, combine the halved strawberries and the granulated sugar. Gently toss the ingredients together until the strawberries are evenly coated with the sugar.
3- Place the pan over medium heat and let the mixture simmer, stirring occasionally, for about 10-12 minutes. You’ll know it’s ready when the sugar has fully dissolved and the strawberries have started to release their juices, creating a syrupy glaze.
4- Continue cooking for another 3-5 minutes, until the coating becomes thick and the strawberries have a glossy, candied appearance. Keep an eye on the mixture, as you don’t want the sugar to burn.
5- Remove the pan from the heat and let the Candied strawberries cool slightly, about 2-3 minutes. This will allow the coating to set and the berries to firm up.
6- Finally, transfer the Candied strawberries to a serving dish or platter, arranging them in an aesthetically pleasing manner. Serve warm or at room temperature, and get ready for the oohs and aahs from your guests!
Pro Tips for Success
- Use the freshest, ripest strawberries you can find for the best flavor and texture.
- Be sure to hull and halve the berries evenly for consistent cooking.
- Don’t be tempted to increase the sugar – the 1 cup measurement is just right for creating the perfect candied coating.
- Keep a close eye on the pan during the cooking process, stirring frequently to prevent burning.
Serving and Storing Your Candied Strawberries
Perfect Pairings for Candied Strawberries
These Candied strawberries are the perfect sweet treat to enjoy on their own, but they also make a wonderful accompaniment to a variety of dishes. Try serving them alongside a scoop of creamy vanilla ice cream for a decadent dessert. They’d also be a lovely addition to a fruit salad, or you could even use them to top waffles or pancakes for a special breakfast.
And don’t forget the beverages! The bright, sugary notes of the Candied strawberries pair beautifully with a refreshing glass of lemonade or a steaming cup of Earl Grey tea. This recipe makes 6 servings, so it’s perfect for sharing with family and friends.
Storage and Make-Ahead Tips
The great thing about Candied strawberries is that they keep quite well, so you can easily make them in advance. Once the berries have cooled completely, transfer them to an airtight container and refrigerate for up to 5 days. When you’re ready to serve, simply bring them to room temperature and enjoy.
If you’d like to make them even further ahead, you can also freeze the Candied strawberries. Just spread them out in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months in the freezer. To thaw, simply leave them at room temperature for 30 minutes to an hour before serving.
Variations and Dietary Adaptations for Candied Strawberries
Creative Candied Strawberries Variations
While this classic Candied strawberries recipe is hard to beat, there are plenty of ways to switch things up and make it your own. For a fun twist, try adding a splash of balsamic vinegar or a sprinkle of freshly cracked black pepper to the sugar mixture. The tangy and savory notes will beautifully complement the sweetness of the berries.
You could also experiment with different extracts or spices, like vanilla, cinnamon, or even a hint of orange zest. And for a truly decadent treat, dip the Candied strawberries in melted dark chocolate once they’ve cooled.
Making Candied Strawberries Diet-Friendly
Looking to enjoy Candied strawberries without the added sugar? No problem! You can easily make a healthier version by substituting the granulated sugar with a calorie-free sweetener like erythritol or monk fruit. Just be sure to adjust the cooking time as needed, as these alternative sweeteners may caramelize differently.
For a vegan take, simply swap the granulated sugar for your favorite plant-based sweetener, like coconut sugar or maple syrup. And for a gluten-free option, make sure your kitchen tools and surfaces are thoroughly cleaned to avoid any cross-contamination.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh?
A: While fresh strawberries are ideal for this recipe, you can certainly use frozen berries in a pinch. Just be sure to thaw them completely and pat them dry before coating in the sugar.
Q: How long does the total prep and cook time take?
A: This Candied strawberries recipe has a total time of 30 minutes, with 15 minutes for prep and 15 minutes for cooking.
Q: Can I make these Candied strawberries ahead of time?
A: Absolutely! The Candied strawberries can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months. Just be sure to let them come to room temperature before serving.
Q: How many servings does this recipe make?
A: This Candied strawberries recipe yields 6 servings.
Q: What if the sugar starts to burn during cooking?
A: If the sugar begins to caramelize too quickly, simply reduce the heat and continue stirring the mixture until the sugar dissolves. Be sure to keep a close eye on the pan to prevent any burning.
Candied Strawberries
- Total Time: 30
- Yield: 6 servings
Description
Elevate your strawberry experience with these irresistible candied strawberries – a quick and easy dessert that’s bursting with sweet, tangy flavor. The simple sugar coating creates a delightful contrast to the juicy, fresh berries.
Ingredients
– 1 pound fresh strawberries, hulled and halved
– 1 cup granulated sugar
Instructions
1. Wash and gently pat dry the strawberries. Slice any large berries in half.
2. In a large skillet or saucepan, combine the strawberries and sugar. Cook over medium heat, stirring frequently, until the sugar has dissolved and the strawberries are coated in a thick, syrupy glaze, about 10-15 minutes.
3. Remove the pan from heat and let the candied strawberries cool completely, about 30 minutes.
4. Once cooled, the strawberries should have a shiny, crystallized sugar coating. Enjoy immediately or store in an airtight container in the refrigerator for up to 1 week.
Notes
For best results, use fresh, ripe strawberries. The sugar coating will be thicker and more crystallized the longer you cook the berries. You can also try adding a splash of balsamic vinegar or orange zest for extra flavor.
- Prep Time: 15
- Cook Time: 15
- Category: No-Bake, Frozen & Sweets
- Method: Stovetop
- Cuisine: American
Conclusion
Candied strawberries are truly a special treat, and this recipe is sure to become a new family favorite. With its irresistible balance of sweet and tart, crunchy and tender, it’s a dessert that’s both comforting and elegant. Whether you’re whipping up a batch for a special occasion or just because, I guarantee these Candied strawberries will steal the show. So what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a little bit of magic in the kitchen. Bon appétit!
