Description
Rock Candy Sugar-Coated Strawberries are a delightful dessert featuring fresh strawberries dipped in a hard crack stage sugar syrup, creating a shiny, crisp candy shell. This treat combines the natural sweetness of fresh fruit with a satisfying crunchy coating, perfect for parties or special occasions.
Ingredients
Scale
Fruit
- 1 pound fresh strawberries, washed and dried with stems on
Candy Coating
- 2 cups granulated sugar
- 1 cup water
- 1/2 cup light corn syrup
- 1/4 teaspoon cream of tartar
- Optional: food coloring or flavored extract for customization
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set it aside to cool the coated strawberries once dipped.
- Make sugar syrup: In a medium saucepan, combine the sugar, water, corn syrup, and cream of tartar. Stir over medium heat until the sugar dissolves completely.
- Cook to hard crack stage: Insert a candy thermometer and cook the syrup without stirring until it reaches 300°F, known as the hard crack stage, ensuring it forms a hard, crunchy coating when cooled.
- Add flavor and color: Remove the saucepan from heat and, if desired, quickly stir in a few drops of food coloring or flavored extract to customize the syrup.
- Dip strawberries: Working swiftly, hold each strawberry by the stem and dip it into the hot sugar syrup, evenly coating the fruit. Allow any excess to drip off.
- Cool and harden: Place the dipped strawberries onto the prepared parchment-lined baking sheet and let them cool completely until the candy shell hardens.
- Serve: Repeat the dipping process with the remaining strawberries. Serve the candy-coated strawberries once fully set for the best crunchy texture.
Notes
- Work carefully and quickly when dipping as the sugar syrup hardens fast.
- The strawberries are best enjoyed the same day for optimal crunch.
- For a fun variation, sprinkle edible glitter or crushed rock candy over the coating before it hardens.
