Candied Strawberries: Sweet, Chewy, and Perfect for Gifting or Snacking
Looking for a snack that’s as pretty as it is delicious? These Candied Strawberries are the perfect sweet treat—bright, chewy, and naturally preserved with a homemade sugar syrup. Whether you’re making them for a special occasion, gifting them in a jar, or just stocking your snack stash, this recipe transforms simple strawberries into magical bites of fruity goodness.
Why I Love This Recipe
There’s something nostalgic and special about slowly candied fruit. The strawberries absorb the syrup, becoming rich and tender with a jewel-like appearance. After a low-and-slow oven dry, they turn chewy and concentrated—like nature’s version of gummy candy, but with fewer ingredients and more real flavor. Plus, they keep beautifully, making them a year-round treat!
Ingredients
- 1 kg fresh strawberries
- 800 grams sugar
- 1 liter water
Ingredient Notes & Tips
- Strawberries: Fresh and firm ones work best so they hold their shape during simmering and drying.
- Sugar Syrup: Adjust the sugar to your taste—less if your berries are ultra-sweet.
- Optional Add-Ins: Try a splash of vanilla, lemon zest, or a cinnamon stick in the syrup for extra flavor depth.
Instructions
1. Make the Syrup
Pour the water into a large pot and add the sugar.
Heat over medium, stirring until sugar dissolves.
Bring to a gentle boil and let simmer for 5 minutes.
2. Candy the Strawberries
Add strawberries to the syrup.
Simmer gently for 10 minutes, letting them soak up the sweetness.
Remove from heat and strain, setting berries aside.
3. Dry in the Oven
Preheat oven to 200°F (93°C).
Lay strawberries in a single layer on a parchment-lined baking sheet.
Bake for 5 hours, flipping occasionally, until outside is dry but centers are still soft.
4. Cool & Store
Let strawberries cool completely.
Store in a mason jar or airtight container.
They’ll keep for up to 1 year in a cool, dry place.
Tips for Success
- Even Sizing: Try to use strawberries of similar size so they cook and dry evenly.
- Low Oven Only: Don’t raise the oven temp—higher heat can caramelize or burn the sugar.
- Flip with Care: Use a spatula and gently turn the berries to avoid sticking or tearing.
- Use the Syrup: Don’t toss that leftover syrup—it’s perfect for cocktails, iced tea, or pancakes!
Serving Suggestions & Pairings
These sweet little gems pair beautifully with:
- Blueberry Lemonade for a summery duo
- No-Bake Oreo Cream Pie for a creamy contrast
- Chocolate Chip Cookie Bites for a snack plate variety
- No-Bake Monster Cookie Energy Balls to balance out the sweetness with some protein
- Copycat Neiman Marcus Cookies for a jar-gift combo
Storage Tips
- Jar Them: Mason jars are perfect for storage and gifting.
- Keep Dry: Moisture shortens shelf life—store somewhere cool and dry.
- Don’t Refrigerate: Fridge humidity can soften them too much.
- Use Within a Year: They’re shelf-stable, but best enjoyed within 12 months.
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Final Thoughts
These Candied Strawberries are more than just a sweet snack—they’re a labor of love that’s surprisingly simple and incredibly rewarding. From their jewel-red hue to their chewy bite, they’re bound to become a favorite in your kitchen.
Make a batch, tag @chefmaniac, and share how you snack, gift, or garnish with these sweet little wonders! Follow for more creative ways to turn fruit into magic.
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