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How to Make Candied Strawberries (Foolproof Recipe) — Vicky Pham

Heat on medium-high until the mixture reaches 305°F (hard crack) on a thermometer. Acting quickly, dip strawberries into the syrup, one stick at a time. Tilt the pot at a slight angle so the syrup can pool to one side for easier dipping. You can also spoon the mixture over the fruit.

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First, make sure the strawberries are dry before dipping them. Any moisture on the surface can cause the coating to become lumpy or clumpy. Second, melt the candy coating according to the package instructions. Overheating can result in a dull finish, while underheating can cause the coating to be too thick.

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Set a pastry brush and a dish filled with cool water next to the stove. Add the sugar to a small, heavy-bottomed saucepan and cover with 1/4 cup (60ml) cool water. Set the pan over medium-low heat. Stirring constantly with a heatproof, silicone spatula, stir until the sugar is completely dissolved in the water.

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Combine half of a cup of sugar with half of a cup of water in a saucepan. Bring to a boil. Once the sugar has dissolved completely, take the pan off of the heat and allow it to cool to room temperature. Wash and hull your strawberries. Slice each berry as thin as you can get it.

Strawberries Free Stock Photo Public Domain Pictures

Instructions. Wash and dry the strawberries. Lay parchment paper/wax paper down on a clean counter. In a large saucepan, add in the sugar, corn syrup, and water. Over medium heat, stir until combined and let it cook to 300 degrees. I would highly recommend using a candy thermometer for this.

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Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot.

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Set aside. Combine sugar, corn syrup, and water in a thick bottomed pot. Turn heat to high. Stir until sugar has dissolved and begins to bubble. You can stop stirring. Cook until temperature reaches 305F. Turn off heat. Dip strawberries into sugar syrup, allowing excess syrup to drip off. Place on parchment paper.

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Baking strawberries into candy is a healthier alternative to store-bought candy. Making baked strawberry candy is easy and fun, making it a great activity for families or friends. The versatility of baked strawberry candy allows for creative uses in various recipes, such as toppings for ice cream or a filling for pastries..

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Combine sugar, water, and corn syrup in a saucepan over medium heat. As soon as the sugar dissolves, turn the heat up and allow the mixture to simmer (lightly bubbling). While the mixture is heating, skewer strawberries. Heat the candy until it begins to bubble, thicken, and turn a golden, caramel-like color.

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Step 6: Decorate. With the extra chocolate in each of the bowls, spoon it into a piping bag or sandwich bag. Cut a small hole in the corner and drizzle over the chocolate covered strawberries (optional).

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Fold in the freeze dried strawberries until fully combined. Cover the cake mix dough with plastic wrap and allow it to chill in the refrigerator for 2 hours. Once chilled, line two baking sheets with parchment paper. Use a 1 ½ tablespoon cookie scoop to portion the dough and place dough balls onto the baking sheets.

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Wash and remove the tops of the berries. Slice in uniform size slices. Place berries in a bowl and sprinkle with sugar and vanilla extract. Stir gently to coat all berries. Place strawberries on the lined baking dish. Spread in a single layer. Bake in preheated oven for 30 minutes.

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Place your accent color Candy Melts® in a microwave-safe decorating bag. Loosely twist close - do not use metal twist ties. Microwave at half power for 30 seconds and knead bag. Continue to microwave and knead at 15 second intervals, until candy is melted. Snip a tiny hole in the bag and drizzle colored candy on the coated strawberry.

Strawberries and Cream Sweet Rolls • Presented by Pillsbury Baking

Preparation. Step 1. Toss strawberries and sugar in a large bowl and let sit until berries start to release their juices, 25-30 minutes. Step 2. Preheat oven to 185° (or the lowest possible.

How to Make Strawberry Hearts California Strawberries Recipe

Preheat oven to 350 degrees. In a blender, blend the strawberries into a fine powder. In mixing bowl, cream sugar, and shortening for 1-2 minutes and then add the egg; add flavorings and food gel if desired. Stir in dry ingredients, including the freeze dried strawberry powder.

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In a medium saucepan add the water, sugar, and corn syrup. Stir mixture to combine and then turn on the heat to medium high and bring a boil. Once the mixture boils, turn the heat to medium and simmer until the sugar syrup reaches 300℉ on a candy thermometer, about 5-10 minutes. Do not stir the mixture during this time.