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Dessert

Crystallized Strawberries

A confection of strawberries coated in crystallized sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Crystallized Strawberries

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Hull the strawberries.

Make the sugar coating

  1. Combine sugar and water in a saucepan over high heat and boil without stirring until a spoonful dropped into cold water crystallizes immediately.

  2. Remove from heat and quickly dip each strawberry in the hot sugar.

Set and chill

  1. Place the dipped strawberries on a greased pan.

  2. Put the pan on ice until the strawberries are completely cold and ready to serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Granulated sugar
Forms the hard, glassy crystallized coating around each strawberry as the syrup cools.
Strawberries
Provide the fruit that is coated and served, with moisture that the sugar shell surrounds.

The step that matters

Boiling the sugar without stirring. Stirring can trigger uncontrolled crystal formation, making the syrup grainy instead of smooth. Boiling to the right stage gives a syrup that sets into a clear, brittle coating when it cools.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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