Candied Connecticut Blackberries

candied blackberries edit

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)
  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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 

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