Ingredients
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2 cups fresh strawberries, hulled and halved
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2 cups fresh pineapple, cut into bite-sized chunks
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2 cups granulated sugar
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½ cup water
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¼ cup light corn syrup
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½ teaspoon vanilla extract (optional)
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Food coloring (optional, for extra visual appeal)
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Nonstick spray or parchment paper
Instructions
Wash and thoroughly dry the strawberries and pineapple. This step is crucial—any moisture can prevent the candy coating from setting properly. Set the fruit aside on paper towels until completely dry.
In a heavy-bottom saucepan, combine sugar, water, and corn syrup. Heat over medium heat, stirring gently until the sugar dissolves. Stop stirring once the mixture begins to boil.
Allow the syrup to boil until it reaches the hard-crack stage (300°F / 150°C) using a candy thermometer. This creates a glossy coating that hardens as it cools. Remove from heat and carefully stir in vanilla extract and optional food coloring.
Working quickly, dip each piece of fruit into the hot syrup using a fork or skewer. Let excess syrup drip off, then place the coated fruit onto parchment paper or a greased surface to set.
Allow the candy-coated fruit to cool completely at room temperature until the coating hardens. Once set, gently peel from the parchment and transfer to a serving platter.
Notes
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Always use a candy thermometer for accuracy and safety.
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Do not stir the syrup once boiling—this prevents crystallization.
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Work quickly when dipping; candy syrup sets fast.
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Keep children away from hot syrup to avoid burns.