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.

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:

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes., Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth. Stir in food coloring if desired. Drizzle over strawberries. Refrigerate until serving.

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.

INSIDE-OUT CHOCOLATE-COVERED STRAWBERRIES

Steps:

• Set aside an ounce of chopped chocolate (about 2 to 3 tablespoons.) You should be left with 3 ounces, or about 1/2 cup, of chopped chocolate.
• Place the 1/2 cup of chopped chocolate in a medium bowl.
• Pour the cream into a small saucepan and place it over medium-high heat.
• Heat the cream until it almost reaches a boil and bubbles are breaking on the sides of the pan.
• Pour the hot cream over the chopped chocolate.
• Wait one minute to let the cream soften the chocolate, then whisk them together until the mixture is shiny and smooth.
• Let it come to room temperature, whisking occasionally.
• As it cools it will thicken a bit. If you want to speed up the process, press a layer of cling wrap on top of the chocolate and place it in the refrigerator.
• Chill it just until it thickens to the texture of peanut butter-you do not want it to be hard!
• While you wait for the chocolate mixture to cool, prepare the strawberries.
• Wash them and gently pat them dry with paper towels.
• Use a small, sharp paring knife to cut a circle around the top of the strawberry to remove the stem.
• If the strawberry doesn't have a wide opening inside, use the knife to enlarge the hole a bit. Next, cut off the bottom tip of the strawberry so that it can balance standing up.
• Melt the remaining 1 ounce of chocolate in the microwave. Dip the tip of each strawberry in the melted chocolate, then place it on a baking sheet lined with parchment or waxed paper. Hold the strawberry for a moment or two, until the chocolate starts to set and can support the strawberry. This works fastest if the strawberries are cooler than room temperature.
• Once all of the strawberries are upright, and the chocolate filling has thickened, place it into a piping bag fitted with a 1/2-inch round tip. Alternately, you can place it in a large zip-top bag and cut a small hole in the corner.
• Squeeze the chocolate mixture out of the bag into the center of a strawberry, then continue squeezing until you form a peak of chocolate on top of the berry.
• Store Inside-Out Chocolate Covered Strawberries in an airtight container in the refrigerator. These are best enjoyed within a few hours of making them.

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.