Juicy berries coated with amazingly delicate and crisp candy coating. Japanese candy strawberries are a unique and tasty treat.
1/2 cup (100 g) granulated sugar
1/4 cup (60 ml) water
1 1/2 tsp lemon juice
12 strawberries (small-medium)
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°. Once the candy syrup has reached between 300°-310°, 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
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.
Keywords: Japanese candy strawberries