Japanese Candied Strawberries

Name: Japanese Candied Strawberries
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Japanese
Ingredients: 1/2 cup (100g) granulated sugar; 1/4 cup (60ml) water; 1 1/2 teaspoons lemon juice; 12 strawberries (small-medium)

レシピへ移動·レシピ印刷

Japanese candied strawberries feature juicy, ripe berries glazed with amazingly delicate and crisp candy coating. This gives the berries a wonderful crunchy texture and a beautiful, glossy shine. This special treat from Japan is fun to make, so tasty, and requires just a few ingredients.

A Japanese candied strawberry on a flowered plate.

My favourite time to enjoy these candy covered strawberries is late in summer when the berries are the ripest and most flavourful. This version is made without corn syrup. A precise food thermometer is required, so grab one and let's get started.

Try this amazing 韓国風ストロベリーミルク or these scrumptious フレッシュストロベリークッキー for other ways to enjoy these berries!

材料
作り方
バリエーション
保存
キッチングッズ
美味しく作るコツ
FAQ
📖 レシピ

Japanese candied strawberries cooling and hardening on a tray.

材料

グラニュー糖
水
絞りたてレモン果汁
イチゴ

それぞれの分量については下のレシピカードをご確認ください。

A note on strawberries

Japan is famous for its amazing quality of fruit. 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.

場所、時期に関わらず、このレシピをお試しするときは、非常に赤くて甘いイチゴをお求めください。小〜中くらいの大きさのサイズで形の良いものが良いでしょう。

作り方

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.

Pull off the leaves but leave the cores of the strawberries intact. The core will help to anchor the skewer in place.

Take 竹串に一つずつ刺していきます。技術的には爪楊枝に刺しても良いのですが、液体状のキャンディシロップは取り扱う際にかなり熱くなりますので、串を使うのがお勧めです。

Prepped and skewered strawberries arranged on a tray.

シロップ

Add the water, sugar, and lemon juice into a small saucepan. Give it a 'single' gentle stir to make sure that there is no remaining crystallized sugar sticking to the bottom. (Do not stir the syrup while it is boiling as this can lead to a thick and grainy texture.)

Candy syrup in a saucepan, still cloudy with crystallized sugar.

Turn the heat to medium and bring it to a boil, letting it continue to boil down for about 12 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. The syrup will turn a light amber colour.

ディップする

シロップが適温になったらソースパンを火から下ろします。イチゴを串に刺し、シロップに浸し、イチゴ全体にシロップがからまるように串を回します。このとき、ソースパンを少し傾けるとラクですよ。

イチゴをシロップから持ち上げて竹串を回しながら余分なシロップを落としていきます。ソースパンの側面につけたりすると落としやすいですよ。コーティングされているキャンディが非常に薄くてパリッとしている状態が一番美味しいので、それを目安にしてください。

シロップが厚くならないよう、手早く作業しましょう。作業中にシロップが固くなり始めたら、ソースパンをもう一度数秒火にかけて柔らかくします。

コーティングしたイチゴを、ベーキングトレイ, パーチメント紙, or aluminum foil. Allow them to cool and harden. Then it's time to enjoy!

バリエーション

同様の作り方で、皮付きのままで食べられる別のフルーツやベリーでも作れます。例えばブドウなどでも美味しいですよ。

You also have the option to add colouring or flavour extracts to your candy coating. Mix it into the syrup right before you starting dipping the berries.

保存

You should eat these crunchy candy strawberries soon after they have hardened. If you leave them for too long, the candy coating will begin to liquify and pool because of the moisture inside of the strawberry. The strawberries will also be affected by the heat and be juicier than before.

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 hardening - within an hour is best.

キッチングッズ

To make this Japanese candied strawberries recipe, you will need 竹串, an accurate 調理用温度計, and a saucepan. A ベーキングトレイはコーティングしたイチゴを並べて、冷まして固める時に便利ですよ。

竹串

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調理用温度計

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ベーキングトレイ

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美味しく作るコツ

Use an accurate candy or food thermometer.
Have the strawberries completely prepped before you begin making the syrup. Things will be moving quickly and you want to be prepared as soon as it comes to the working temperature.
Use skewers rather than toothpicks to protect your hands from the hot syrup while you work.
Enjoy these candied strawberries immediately after hardening. They will not keep long and cannot be made ahead more than an hour or so.

FAQ

Why aren't my candied strawberries hardening?

Be patient and wait for the syrup to come to the correct temperature. If you dip the strawberries before the syrup is hot enough it will not harden properly.

How long do candied strawberries keep?

The answer is they do not. They are meant to be enjoyed immediately after hardening. Enjoy your candied strawberries within an hour after making them. Otherwise, the crisp candy coating will begin to liquify.

Interested in other Japanese recipes? I will feature many of them here on my site, check out my Japanese recipes category or subscribe to my email list to have tasty recipes delivered straight to your inbox (no spam).

印刷

📖 レシピ