Candystrawberries Recipes

GLAZED STRAWBERRIES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminium foil and spraying the foil with nonstick cooking spray.
• Wash the strawberries and dry them carefully.
• Prepare an ice bath by placing ice and cold water in a bowl large enough to hold your intended saucepan.
• Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Insert a candy thermometer.
• Stir until the sugar is completely dissolved.
• Continue to cook, without stirring, until the temperature reaches 300 F on the candy thermometer.
• During this process, which can take from 10 to 20 minutes, wipe down the sides of the saucepan occasionally with a wet pastry brush to prevent crystallization.
• Once the candy has reached 300 F, remove the pan from the heat immediately and immerse the bottom in the prepared ice bath to stop it from cooking any further. Do not let the ice water get into the pot.
• Once the candy has stopped cooking (look for the bubbles to stop rising from the bottom of the pan), remove the pan from the ice water. Now you can begin to dip your berries. Holding a strawberry by the stem, dip it until it is almost submerged in the candy. Be careful not to touch the liquid candy, as it is very hot and can cause painful burns.
• Remove the berry from the candy and allow the excess to drip off the end.
• Turn it a few times to ensure excess candy has dripped off, then place it on the prepared, oiled baking sheet.
• Quickly repeat with remaining berries until they are all coated in candy.
• Allow the candy to set at room temperature.
• Serve immediately and enjoy!

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.

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).

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.

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.

CANDIED STRAWBERRIES

Steps:

• Slice the strawberries for the dehydrator.
• Dip each strawberry in the Gelatin or the sugar.
• IF you are making this for Vegetarian/Vegan use only the sugar do not use the gelatin because Gelatin is not vegetarian. I do not know if the recipe would work with the commerical Vegan "Jels".
• Dry according to your dehydrator instructions for Strawberries.
• The result should be a 'candied' strawberry slice that you simply eat like candy.
• Adjust the amount of sugar or Gelatin if needed for the amount of strawberries you are using. Simply buy pound of bulk Gelatin and save for the next session or try it on other fruits.