Candied StrawberriesJump to Recipe
This candied strawberries recipe is so easy and simple, delicious and you only need 3 ingredients!
In Chinese culture, they say that fruits are nature’s candy. Traditionally called tanghulu, it’s skewered fruit dipped in syrup that is a popular street food found at night markets in Taiwan.
You can experiment with this recipe using other fruits! Don’t limit yourself to only strawberries as a variety of fruit work well too. This includes mandarin oranges, blueberries, pineapple, kiwifruit, bananas and grapes.
The crunchy and sweet outside in combination with the soft and sour inside creates a perfectly balanced dessert.
The hardest part of this candied strawberries recipe is waiting for the candy to harden! There’s no time to waste so let’s get to it!
Candied Strawberries Recipe
- 2 cups white sugar
- ½ cup water
- 20 strawberries
- 5 skewers optional
- Clean the strawberries and pat dry with some paper towel.
- Remove the stems and skewer 3 to 4 strawberries on each stick depending on the length. This step is optional as you can also leave them individually and coat one at a time.
- In a saucepan, bring the water to a slow simmer on low heat and then add the sugar. Turn the heat to medium and make sure to keep stirring to prevent the sugar from burning. Dissolve the sugar completely.
- The sugar mixture will begin to turn golden coloured. Using a kitchen thermometer, measure the temperature. Make sure the thermometer does not touch the bottom of the saucepan or it will give you an inaccurate reading. When the temperature reaches 300°F (150°C) the syrup is ready. Immediately turn the heat down to low to keep the temperature steady.
- Dip the strawberry skewers into the syrup and coat them evenly. Then place them on some parchment paper. Work quickly to prevent the fruit from burning or the syrup from hardening.
- Let them completely cool and harden before enjoying it! Tip: Once cooled, these candied strawberries can be stored in the fridge until they’re ready to serve.