Candied Connecticut Strawberries

Jason Tinacci

15-20 Native Strawberries-washed, patted dry very well
¾ Cup Water
2 Cups Granulated Sugar
½ Cup Light Corn Syrup
½-1 tsp. Red Food Coloring

Pierce each strawberry 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” tall cans, etc. Or alternatively, 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 305-310ºf. Remove pot from the heat and using a
clean dry spoon, stir in the red 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 and cool to form a long thin needle at the tip of the strawberry 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 a simple sweet bite or as a garnish on a strawberry dessert.

Contact Us