One of my favorite treats from the EPCOT International Flower and Garden Festival was the Beijing-Style Candied Strawberries. They are sweet and juicy with a candy shell and a hint of toasty sesame seeds. So good! While they aren't available at this year's festival, here's a recipe so that you can make them at home.
Beijing-Style Candied Strawberries
16 strawberries, stems removed
4-8 bamboo skewers or lollipop sticks
1 cup sugar
1/2 cup water
1/4 cup light corn syrup
2 teaspoons sesame seeds
Line a sheet pan with parchment paper and set aside. Thread 2-4 strawberries onto a bamboo skewers or lollipop stick and set aside.
Combine sugar, water, and corn syrup in a saucepan over medium high heat. Bring to a boil without stirring. Cook until mixture reaches 315° F. Stir in sesame seeds and remove from heat. Allow to cool one minute. Quickly dip strawberries, rolling to cover. Place on parchment paper and leave for 10 minutes to set coating. When cool, serve within two hours to prevent the coating from softening.
No comments:
Post a Comment