How To Make Glazed Strawberries Food

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).

HOW TO MAKE STRAWBERRY GLAZE

Steps:

• Rinse the strawberries. Cut off the caps and chop the berries into small chunks. Set aside 1/3 for later.
• In a saucepan over medium-high heat, combine 2/3 of the strawberries, sugar, and vanilla. Stir until the strawberries release their juices. Mash the berries with a wooden spoon to release more syrup. Keep cooking for 15 minutes or until the mixture thickens.
• Use a stick blender or whisk to puree/mash the strawberries to achieve your desired smoothness or chunkiness.
• Combine the puree with the remaining strawberries and enjoy!

GLAZED STRAWBERRIES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminium foil and spraying the foil with nonstick cooking spray.
• Wash the strawberries and dry them carefully.
• Prepare an ice bath by placing ice and cold water in a bowl large enough to hold your intended saucepan.
• Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Insert a candy thermometer.
• Stir until the sugar is completely dissolved.
• Continue to cook, without stirring, until the temperature reaches 300 F on the candy thermometer.
• During this process, which can take from 10 to 20 minutes, wipe down the sides of the saucepan occasionally with a wet pastry brush to prevent crystallization.
• Once the candy has reached 300 F, remove the pan from the heat immediately and immerse the bottom in the prepared ice bath to stop it from cooking any further. Do not let the ice water get into the pot.
• Once the candy has stopped cooking (look for the bubbles to stop rising from the bottom of the pan), remove the pan from the ice water. Now you can begin to dip your berries. Holding a strawberry by the stem, dip it until it is almost submerged in the candy. Be careful not to touch the liquid candy, as it is very hot and can cause painful burns.
• Remove the berry from the candy and allow the excess to drip off the end.
• Turn it a few times to ensure excess candy has dripped off, then place it on the prepared, oiled baking sheet.
• Quickly repeat with remaining berries until they are all coated in candy.
• Allow the candy to set at room temperature.
• Serve immediately and enjoy!

STRAWBERRY GLAZE

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.

GLAZED STRAWBERRY TART

Steps:

• Stir together flour, almonds, sugar, lemon peel and salt in a large bowl.
• Cut butter into flour mixture with a pastry blender or 2 knives until coarse crumbs form.
• Whisk together eggs and vanilla in a small bowl; stir into flour mixture until dough forms.
• Shape into disk.
• Wrap in plastic and chill for at least 1 hour or overnight.
• Preheat oven to 350 degrees.
• Grease and flour a baking sheet.
• Place dough on baking sheet; pat into a 10-inch circle forming a high edge.
• Pierce bottom of dough all over with a fork.
• Bake until slightly browned about 25 minutes.
• Place baking sheet on a wire rack and cook for 10 minutes.
• Transfer shell to rack to cool completely.
• Melt jam with lemon juice in a small saucepan over low heat until spreadable.
• Spread 1/2 cup jam mixture over bottom of the shell.
• Arrange berries on top, cut sides down.
• Brush with remaining jam mixture.
• Serve with whipped cream if desired.