Candied Connecticut Strawberries

Recipe makes about 15.

  • 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-inch-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 305-310 Fahrenheit. 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 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. 

Lincoln Culinary Institute

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