Skip to main content
Dessert

Crystallized Strawberries

Strawberries coated in hot sugar syrup that crystallizes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Crystallized Strawberries

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Hull the strawberries.

Make the syrup

  1. In a saucepan, combine sugar and cold water. Boil without stirring until a spoonful dropped into cold water crystallizes immediately.

Dip and chill

  1. Remove from heat. Quickly dip each strawberry in the hot sugar and lay them on a greased pan.

  2. Place 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

Strawberries
Provide the fruit inside the crisp sugar coating, adding moisture and flavor.
Granulated sugar
Cooks into a syrup that hardens into a brittle, crystalline coating around each strawberry.

The step that matters

Boil the syrup without stirring. Stirring hot sugar syrup can trigger large or grainy crystals, so the coating may turn cloudy instead of clear and glassy. The spoon test shows when the syrup is ready to dip.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes