Early in Spring we often get anxious to serve fresh strawberries. The season may not even be started locally. But still we succumb to the urgent reminder that spring is here, and so we bring in strawberries. Often we serve them at request of a spring bride who tells us she always wanted to have strawberries at her wedding. So when they are not quite in season and not quite as good as we want, we do this recipe. Dipping the berries in hard crack melted and molten sugar warms them up and gets the juices flowing so that when bitten into, the berry is sweet and juicy.

candied strawberry


  • quart of the prettiest strawberries you can find
  • 2 cups granulated sugar
  • splash of water


Prepare strawberries by washing thoroughly. Pat dry with paper towel. Place wooden toothpick or skewer stick into green end of strawberrie. When all are skewered, place aside until sugar is ready.

Place sugar into wide bottom skillet or saute pan. Add about 1/2 cup water and stir to combine. Place over high heat. When bubbling the water will eventually evaporate and the sugar will start to caramelize. Do not stir and move the pan; the pan should be still while water evaporates and browning starts. Once the brown color reaches the color of caramel or copper penny, carefully swirl the pan to incorporate. Keep pan on the heat until the sugar is  is even and deep caramel. Remove from heat. Holding each strawberry by the skewer or toothpick dip it into the very hot sugar. You may need to tilt the pan to make it deep enough to coat the strawberry.  Place coated berries onto a parchment paper or silpat. Work quickly as the candy must be hot.

Cool a few minutes and serve immediately. Best to make and eat same day.


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