Candy Strawberries Recipes

HOW TO CANDY STRAWBERRIES

Steps:

• Combine half of a cup of sugar with half of a cup of water in a saucepan. Bring to a boil. Once the sugar has dissolved completely, take the pan off of the heat and allow it to cool to room temperature.
• Wash and hull your strawberries. Slice each berry as thin as you can get it. Dip into your cooled syrup and place on a parchment lined baking pan.
• Bake at 200 degrees for up to 3 hours. I recommend checking on your berries every hour to see their progress. You want them dry, but still red.

DRIED CANDY STRAWBERRIES

Steps:

• 1. Strawberries dried in the oven. taste like candy but are healthy & natural. 3 hrs at 210 degrees, cool & Enjoy!

CHOCOLATE STRAWBERRIES

Steps:

• In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

CANDY STRAWBERRIES

Steps:

• 1. Mix together jello powder, pecans, coconut, condensed milk and vanilla.
• 2. Shape into strawberries. Use damp hands, this can get sticky! Place in a large dish and chill in the fridge for at least an hour.
• 3. Divide the sugar up and mix red coloring in one bowl and green in another. Mix together with a fork.
• 4. Roll the strawberries in the red sugar first then dip the top in the green. Makes about 48 depending on how big you make them.

CANDY STRAWBERRIES

Steps:

• Combine gelatin, pecans, and coconut. Stir in milk and vanilla; mix well. Chill one hour.
• Shape into strawberries. Roll in red sugar; tint sliced almonds with green food coloring and insert in top of "berries" to form leaves.

CANDIED STRAWBERRIES

Steps:

• Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute.
• Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes.
• Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note).

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn't touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
• Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
• If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.