Candy Strawberries Food

HOW TO CANDY STRAWBERRIES

Steps:

• Combine half of a cup of sugar with half of a cup of water in a saucepan. Bring to a boil. Once the sugar has dissolved completely, take the pan off of the heat and allow it to cool to room temperature.
• Wash and hull your strawberries. Slice each berry as thin as you can get it. Dip into your cooled syrup and place on a parchment lined baking pan.
• Bake at 200 degrees for up to 3 hours. I recommend checking on your berries every hour to see their progress. You want them dry, but still red.

INSIDE-OUT CHOCOLATE-COVERED STRAWBERRIES

Steps:

• Set aside an ounce of chopped chocolate (about 2 to 3 tablespoons.) You should be left with 3 ounces, or about 1/2 cup, of chopped chocolate.
• Place the 1/2 cup of chopped chocolate in a medium bowl.
• Pour the cream into a small saucepan and place it over medium-high heat.
• Heat the cream until it almost reaches a boil and bubbles are breaking on the sides of the pan.
• Pour the hot cream over the chopped chocolate.
• Wait one minute to let the cream soften the chocolate, then whisk them together until the mixture is shiny and smooth.
• Let it come to room temperature, whisking occasionally.
• As it cools it will thicken a bit. If you want to speed up the process, press a layer of cling wrap on top of the chocolate and place it in the refrigerator.
• Chill it just until it thickens to the texture of peanut butter-you do not want it to be hard!
• While you wait for the chocolate mixture to cool, prepare the strawberries.
• Wash them and gently pat them dry with paper towels.
• Use a small, sharp paring knife to cut a circle around the top of the strawberry to remove the stem.
• If the strawberry doesn't have a wide opening inside, use the knife to enlarge the hole a bit. Next, cut off the bottom tip of the strawberry so that it can balance standing up.
• Melt the remaining 1 ounce of chocolate in the microwave. Dip the tip of each strawberry in the melted chocolate, then place it on a baking sheet lined with parchment or waxed paper. Hold the strawberry for a moment or two, until the chocolate starts to set and can support the strawberry. This works fastest if the strawberries are cooler than room temperature.
• Once all of the strawberries are upright, and the chocolate filling has thickened, place it into a piping bag fitted with a 1/2-inch round tip. Alternately, you can place it in a large zip-top bag and cut a small hole in the corner.
• Squeeze the chocolate mixture out of the bag into the center of a strawberry, then continue squeezing until you form a peak of chocolate on top of the berry.
• Store Inside-Out Chocolate Covered Strawberries in an airtight container in the refrigerator. These are best enjoyed within a few hours of making them.

CANDIED STRAWBERRIES

Steps:

• Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute.
• Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes.
• Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note).

CANDY STRAWBERRIES

Steps:

• Combine gelatin, pecans, and coconut. Stir in milk and vanilla; mix well. Chill one hour.
• Shape into strawberries. Roll in red sugar; tint sliced almonds with green food coloring and insert in top of "berries" to form leaves.

RAINBOW STRAWBERRIES

Steps:

• Dip strawberries in melted pastel-colored candy coating disks. Let dry on parchment paper. , For unicorn ears: Cut off and discard bottom third of white candy coating disk. Cut the remainder in half for two ears. For unicorn horn: Flatten a yellow Starburst and cut into thin strips. Twist the strips together. , Unicorn assembly: Dip strawberries in melted white-colored candy coating disks. Let dry for 2-3 minutes on parchment paper. Before coating is set, insert ears and horn. Pipe melted candy coating around horn base for mane. Add assorted sprinkles.

CHRISTMAS STRAWBERRIES

Steps:

• Mix together, reserving 2 tablespoons of the strawberry jello powder.
• Chill the mixture.
• Shape into strawberries,roll in the reserved jello powder.
• With the green icing, make a"hull" at the tip of the strawberries.
• Chill until firm.