Japanese candy strawberries are juicy berries coated with amazingly delicate and crisp candy coating. This special treat from Japan is fun to make, so tasty, and requires just a few ingredients. A precise food thermometer is required, so grab one and let's get started.
Japan is famous for its amazing quality of fruit. You can even buy incredibly expensive, designer fruit there. But you know, the prices are worth it once you try them. Here in North America we don't have the same specialty fruits available, so I recommend finding strawberries when they're at their sweetest and ripest in late summer after spending long days under the sun in the fields.
Regardless of when and where you are making this recipe, you should try to get very red and sweet berries. They should be small to medium in size and have a nice shape to them.
Ingredients
- Granulated sugar
- Water
- Freshly squeezed lemon juice
- Strawberries
See the recipe card below for quantities.
Instructions
Let's start by washing the strawberries. In order for the candy coating to adhere well, it's very important that the strawberries are completely dry and at room temperature. Pat them dry and set them out until they are no longer cool to the touch.
When they are room temperature, pull off the leaves but leave the cores of the strawberries intact. The core will help to anchor the skewer in place. Take bamboo skewers and pierce one into each of the berries. Technically, you could do this with a toothpick, however, working with the liquid candy syrup will be quite hot so I recommend using a skewer.
Syrup
Add the water, sugar, and lemon juice into a small saucepan. Give it a gentle stir to make sure that there is no sugar sticking to the bottom.
Turn the heat to medium and bring it to a boil, letting it continue to boil down for about twelve minutes while you keep an eye on it with your thermometer. We need the syrup to reach between 300°-310°F (150-155°C). Any lower and the candy coating won't harden, any higher and it will become rock hard. After 260°F (127°C) the temperature will rise quite rapidly, so keep a very close eye on it. Don't be concerned if the syrup turns a light amber colour.
Dipping
Once the ideal temperature is achieved, remove the saucepan from the heat. Holding onto a skewer, dip each strawberry into the syrup, rotating the skewer until the berry is thoroughly coated. I tilted the pan to make it easier.
Continue turning the skewer while lifting the strawberry out of the syrup, allowing all of the excess to drip off. You can even touch the berry to the side of the pan to help the excess run off. You want to achieve a thin and crispy candy coating as that is the most delicious.
Move quickly so that the syrup doesn't adhere thickly. If the syrup in the pan begins to thicken as you are working, return the saucepan to the heat for a few seconds to loosen it up again.
Set the berries down on something that they won't stick to, such as a baking sheet, parchment paper, or aluminum foil. Allow them about thirty minutes to cool and harden. Then it's time to enjoy!
Variations
You can use this technique with other fruits and berries that have their 'skin' intact. For example, grapes are a delicious option.
Storage
You should eat these treats soon after they have hardened. If you leave them for too long, the candy coating will begin to dissolve because of the moisture inside of the strawberry.
Because we aren't adding any preservatives or hardening agents, these cannot be made ahead of time and are meant to be enjoyed soon after making.
Equipment
To make this recipe, you will need bamboo skewers and an accurate food thermometer. A baking sheet is also useful for setting the coated strawberries on to harden.
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📖 Recipe
Japanese Candy Strawberries
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 strawberries
- Category: Dessert
- Cuisine: Japanese
Description
Juicy berries coated with amazingly delicate and crisp candy coating. Japanese candy strawberries are a unique and tasty treat.
Ingredients
½ cup (100g) granulated sugar
¼ cup (60ml) water
1 ½ teaspoons lemon juice
12 strawberries (small-medium)
Instructions
Rinse strawberries, pat them dry, and set them out to bring them to room temperature. Berries must be dry and room temperature for candy coating to adhere. Once they are ready, pull off the leaves but leave the cores intact as they will anchor the skewers. Insert a bamboo skewer into each berry.
Add water, sugar, and lemon juice into a small saucepan. Stir to ensure that there is no sugar stuck to the bottom of the pan. Turn heat to medium and bring to a boil, letting it continue to boil down for about 12 minutes. Check candy syrup's temperature frequently with a precise food thermometer. It will heat quite rapidly after reaching 260°F (127°C). Once the candy syrup has reached between 300°-310°F (150°-155°C), remove the saucepan from the heat. (Any lower and the candy coating won't harden, and higher and it will be too hard.)
You may wish to tilt the saucepan to make this step easier. Taking once strawberry at a time, dip it into the candy syrup with a turning motion, ensuring that it is thoroughly coated. Continue to rotate it while lifting it out of the syrup. Allow any access syrup to drip off. You can touch the berry to the side of the saucepan to help the excess to run off. Move swiftly while dipping so that the candy coating doesn't become too thick. A very thin and crispy coating is best.
Set the berries on something they won't stick to (baking sheet, parchment paper, aluminum foil, etc.). Allow them to cool and harden for about 30 minutes. Then they should be enjoyed as soon as possible for maximum quality - if left too long, the candy coating will begin to dissolve from the moisture inside the strawberries.
Notes
If the syrup begins to thicken while you are still working on dipping the berries, return the saucepan to the heat for a few seconds to loosen it up again.
Nutrition
- Serving Size: 1 candy strawberry
- Calories: 24
- Sugar: 5.4 g
- Sodium: 0.3 mg
- Fat: 0.1 g
- Carbohydrates: 6.2 g
- Protein: 0.2 g
- Cholesterol: 0 mg
Keywords: Japanese candy strawberries
Heidi says
Wow a hit with my daughters. Easy enough for them to make with me monitoring the dipping process.
Asha says
That's great! Sounds like a fun and tasty family activity 🙂 Thank you
Kathy says
Great idea. Fun treat for any age.
Asha says
Thanks! Aren't they cute? Fun to spin in the syrup too.
Peggy says
Love these. Will make again.
Asha says
Thank you Peggy 🙂
Kate says
Fun treat. Thanks.
Asha says
Thank you
Tina says
Easy and delicious.
Asha says
Thank you!
Laura says
These are so much fun to make and so good.
Asha says
Thank you 😀
Angela says
Heavenly!!
Asha says
Thanks! 🙂
Shawna says
Scrumptious!!!!
Asha says
Thanks!
Eryn says
These are a big hit in my family.
Asha says
That's great 😀
Meghan says
Cannot stop eating these. So good.
Asha says
Thanks ❤️
Kalye says
Thanks for this fun treat. The kids think they are the best.
Asha says
That's great, thank you 🙂
Evelyn says
I've been making these ever since the strawberries were ready for picking. I am lucky I have an U-pick a short distance away. This recipe is like a gem to me. Will be making these for years to come.
Asha says
That's so great to hear. Thank you!
Heth says
Love these. Found your recipe today and had to try it.
Asha says
Thanks!
Heidi says
Made these for my grandma's 74th birthday. She's not much into cake but loves strawberries.
She was delighted with them. Thought they were 'cute'.
Asha says
That's so sweet. Thanks for sharing
Gina says
Fabulous treat. Made for son's birthday party. Children loved them.
Asha says
Thank you 🙂
Felicia says
I showed this recipe to my children awhile back. They kept asking when we could make them.
These are so good. Found some good strawberries and everyone was thrill with the outcome of these treats.
Asha says
I'm so glad they turned out well for you. Super fun to make with kids. Thanks 🙂
Gina says
The girls and I made these for a New Year's Eve treat. They are in love with them. Me too.
So easy to make.
Asha says
That's a great idea. Thanks Gina 🙂
Evie says
Had to go to three grocers before finding 'good' strawberries. Couldn't wait to try this recipe.
These coated strawberries are delightful. So excited to make them for my nieces when they visit next.
Asha says
Thanks Evie, I'm glad that your hard work was rewarded!
Tammi says
My five year old told me that these candied strawberries were 'precious'. I thought you would like that.
Asha says
Very cute, thanks for sharing 🙂
Denise says
Such an easy treat to make. A hit with the kids for sure.
Asha says
That's great to hear. Thanks for the review! 🙂
Lynn says
We made these candy strawberries for after dinner treat yesterday. We did wait until after the dinner as we wanted them to krackle. One word: Amazing
Asha says
Thank you!
Hallee says
This idea is the best. Delightful treat.
Asha says
Thank you, Japan has some wonderful treats
Nicole says
These are so good. I think I am hooked on them.
Asha says
Thanks! Glad you like them ❤️
Sandi says
WOW. I am hooked on these candy strawberries. Made them two days in a row
Asha says
That's so great to hear, thanks!
Susan Woods Avello says
I'm wondering if you could make these a day ahead
Asha says
Hello Susan. Unfortunately not. The thin, crispy candy coating will begin to soften and dissolve if left for any extended amount of time. They are best enjoyed as soon as the candy has set and hardened.
Kadence says
Just made these for the third time. My daughters get so excited that they jump up and down. We all agreed to renamed them 'Joy Makers'.
Asha says
That's so sweet. Thank you 🙂
Paula says
These candy strawberries are delightful. Will be enjoying these often.
Asha says
Thanks! 🙂
Maria says
The children were squealing with delight after the first bite.I enjoyed these also. Guess I know what they will be asking me to make often. Glad they are easy to do.
Asha says
Thank you, that's so nice to hear 🙂
Jade says
Just WOW. These I could get addicted to.
Asha says
Thank you ❤️