EASY Candied Strawberries WITHOUT CORN SYRUP Recipe (Tanghulu)

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar provides a lower glycemic index.

corn syrup

🥗Healthier: honey

💰Cheaper: simple syrup

Honey adds flavor while being a natural sweetener.

food coloring

💰Cheaper: natural fruit juices

Natural juices provide color without artificial additives.

Spear strawberries with toothpicks through the stem end, inserting halfway to prevent falling off when dipping.

Put a dish of cold water and a pastry brush next to the stove.

Line a baking sheet with parchment paper for the dipped strawberries.

Add sugar to a heavy bottom saucepan, preferably using castor sugar (super fine sugar) for better dissolution.

Pour a bit of water over the sugar and set it over medium low heat, stirring constantly with a heatproof spatula.

Ensure the sugar is completely dissolved before the syrup comes to a boil; remove from heat if it heats up too quickly.

Once the sugar is dissolved and bubbles form on the bottom, stop stirring and wash down the sides of the pan with the pastry brush dipped in cold water.

Allow the sugar syrup to boil until it reaches 300°F (150°C); use a candy thermometer or check with an instant read thermometer.

If not using a thermometer, periodically add a drop of syrup into a dish of ice water to check for a brittle hard consistency.

Once the syrup reaches the hard crack stage, remove from heat and allow bubbles to settle for a few seconds.

Holding the strawberry by the toothpick, dip each one into the syrup until coated, allowing excess syrup to drip off.

Set the dipped strawberries on the prepared parchment paper and allow to cool for a few minutes until the candy is hard and shiny.

Eat the strawberries within about an hour of dipping to prevent them from weeping and degrading.

Cooking Techniques

Equipment Needed

Spice Level: