Copycat Strawberry Three Musketeers Candy Bar Imperial Sugar Recipes

CANDIED STRAWBERRIES

Candied Strawberries image

Give roses a rest: Sweet and glossy, these candy-dipped strawberries don't need water (but they won't last as long).

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield 12 strawberries

Number Of Ingredients 3

Ingredients

1 1/2 cups sugar
1/3 cup corn syrup
12 large ripe but firm long-stem 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).

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