Candied Connecticut Blackberries
Makes about 15
- 15-20 blackberries, washed, patted dry very well
- ¾ cup water
- 2 cups granulated sugar
- ½ cup light corn syrup
- ½-1 tsp. purple or violet food coloring (optional)
- Pierce each blackberry with a paper clip to allow for hanging the berry after dipping. Omit this step if you want a flat-bottomed berry.
- Set up a hanging station by suspending a cooling rack between two 12-inches tall cans, etc Or just grease a cookie sheet for flat bottomed berries.
- In a heavy-bottom two-quart saucepan, combine the water, sugar, and corn syrup. Carefully stir until smooth, but do not get the sugar mixture coated to the sides of the pot. Cook over high-heat, covered until the mixture boils, then remove cover. Do not stir.
- Insert a candy thermometer and continue gently boiling over medium-heat until the temperature accurately reads 305-310 degrees F. Remove pot from the heat and using a clean dry spoon, stir in the food color until desired color is reached
- Cool briefly in ice bath to stop cooking. Check consistency for dipping. Some should run off the berry when cool to form a long thin needle at the tip of the blackberry and leave a consistent sugar glaze over the berry. Dip all berries in a short amount of time and hang to harden, or simply place each dipped berry on the greased cookie sheet and let harden. Use as a simple sweet bite or as a garnish on a blackberry dessert.
Lincoln Culinary Institute