Candied fruit is the same product that is harder to imagine than to cook. Candied pieces of fruit or berries are known to mankind from the same time as in general sweets. At first they were boiled down in sweet juices, very slowly leading to thickening. With the advent of crystalline sugar, the process went more fun, and the recipes noticeably increased.
Candied fruits, in addition to preserving most of the taste of the original berries, are also very sweet. This allows you to use them in the originally “savory” sweets - jelly, Easter cakes, muffins. The joy of a child from candied gooseberries or strawberries is generally difficult to convey. Well, of course, such a treat is much more beneficial than sweets with synthetic flavors.
Candied Strawberries - General Cooking Principles
• Making candied strawberries from a process is quite long, but not labor-intensive. It consists of two stages: keeping or boiling berries in a concentrated sugar syrup and drying them to the desired state.
• When choosing strawberries for candied fruit, give preference to medium-sized berries of about the same size. They must be sufficiently dense, without any damage and must be ripe.
• Rinse the selected strawberries under a stream of running water in a colander. After that, dry well.
• There are not so many ways to make strawberry candies, and they are all different. Some recipes suggest repeated boiling in syrup. Another option, when the berries are poured hot syrup, the mass is allowed to cool, drain and reheat the syrup. The procedure is repeated for several days. There are also quick recipes for making such a “treat”, in which the berries are boiled together with syrup in the oven or on an open fire.
• After the strawberries spread on a sieve or colander, so that it is well dried from the syrup. Then bring to the desired state in the oven or electric drier. • Ready-made candied strawberries should be soft, almost transparent. If the candied fruit is slightly crushed, juice should not stand out from it.
• After drying, candied fruits are rolled in sugar or powdered sugar. Placed in hermetically sealed containers and stored in a dark, not wet place.
• Candied strawberries are not only a delicate treat, but also a wonderful ingredient for making desserts and pastries.
Candied Strawberries without Cooking
• a pound of fresh ripe strawberries;
• a large spoon of powdered sugar;
• granulated sugar - 500 gr .;
• 50 ml of drinking water.
1. Strawberries carefully sorted. Berries intended for making candied fruits should not be rotten and soft. Remove sepals, rinse well and leave to drain in a colander.
2. Pour the granulated sugar into a saucepan, cover with water and mix. With moderate heat boil, stirring occasionally, until all the grains dissolve. After that, slightly increase the heat and, as soon as the syrup boils, turn off the stove.
3. In a hot, almost boiling syrup, lay out the strawberries and leave in it until it is completely cooled.
4. Then pour the syrup into another saucepan. Again quickly boil and cover the berries, cool. So do at least seven times.
5. After the last (seventh) pouring of berries, shift to a sieve and leave it for two hours.
6. Do not pour out the fragrant, concentrated strawberry syrup. Boil it for two minutes and pour into a sterile jar. Cover the tank with a lid and roll it up. This syrup delightfully soaks biscuit cakes, you can add it to compotes, tea or jelly.
7. Cover a large baking sheet with parchment and spread the berries dried from the syrup over it.
8. Preheat the oven to 190 degrees and dry the strawberries in it for three hours. Do not close the door of the oven tightly. To prevent the door from closing, insert an empty matchbox between it and the oven. 9. Ready candied strawberries are poured with powdered sugar. Then place them in a glass container, under a tight lid. Store in a dry, dark place.
Baked cottage cheese balls with candied strawberries, in strawberry sauce
• two large packs of 9% cottage cheese;
• five tablespoons of strawberry candied fruit;
• a tablespoon of dried poppy;
• three tablespoons of rice flour;
• one chicken egg;
• a teaspoon of cocoa powder.
In the sauce:
• 300 gr. frozen or fresh strawberries;
• three teaspoons of granulated sugar.
1. In a deep bowl, mash the curd through a sieve. Pour in rice flour and poppy. Add the candied strawberry, break the egg and knead well with a spoon.
2. Spread curd mass in two equal parts. In one, mix the cocoa, and the second will remain white.
3. Using moist hands, form small-sized balls with small plums. Put the blanks on a greased baking sheet or in the form and bake in a hot oven at 180 degrees for a quarter of an hour.
4. While the balls are baking, prepare the sauce. To do this, put the strawberries in a saucepan. Add three tablespoons of water, granulated sugar. Put the boil on low heat for at least half an hour.
5. If you want the strawberry sauce to be uniform, after cooking, perebite his kitchen processor in mashed potatoes.
6. You can pour the sauce over the baked balls or pour it into a saucepan and serve it separately.
Candied Strawberries - “Weeks”
• 250 gr. white sugar;
• fresh, medium-sized strawberries - 0.5 kg.
1. Pour the washed, well-dried strawberries with sugar and leave it until the juice is released.
2. Bring a bowl of strawberries to a boil on a small onene. Shake occasionally, boil three minutes. After that, turn off the stove and leave until the next day.
3. On the second day, pour the syrup and boil on a low heat. Boil three minutes and put strawberries in it. Boil everything together for another two minutes and leave again until the next day. This should be done every day until all the syrup is boiled down. It usually takes 6-7 days. 4. After all the syrup is boiled, spread the berries on the parchment, slightly receding from each other and dry in the room for three days.
5. Then pour the finished strawberry candied fruits with powdered sugar and fold them into a clean, hermetically sealed container.
Mannik with candied strawberries
• one cup of dry semolina;
• pasteurized 2.5% milk - 1 cup;
• two chicken eggs;
• half a cup of vegetable oil;
• A full glass of white flour;
• soda - 0.5 tsp;
• candied strawberries - to taste;
• table vinegar.
1. Fill the dry semolina with slightly warmed milk. Stir well and let stand for half an hour.
2. Separate the yolks and whites. Beat the whites together with the sugar until a white foam forms. Pour the flour into the protein mass, stir and enter the vinegar-baked soda.
3. Mix the yolks with vegetable oil and combine with the flour mixture. Add the swollen semolina and whisk well.
4. Smear the form with margarine, lightly sprinkle with dry semolina and pour the dough into it. Smooth, evenly spread candied strawberry dough and lightly drown them with a knife or fork.
5. Then put the form in a hot oven (180 degrees) and bake the manna for about 25 minutes.
Candied strawberries in the oven
• a pound of sugar;
• one kilogram of strawberries;
• half a teaspoon of "lemon".
1. Mix citric acid with sugar and add cooked strawberries.
2. When the juice and sugar crystals dissolve completely dissolve, shift the berries along with the juice to the roaster.
3. Sprinkle the remaining sugar evenly over the top and place in the oven at 200 degrees.
4. When the syrup boils, lower the heat to 170 degrees and continue cooking for another 25 minutes.
5. After that, lay the berries on a parchment sheet and leave to dry for a few days.
6. Pour candied fruits with powdered sugar.
Dessert - “Bavarian cream with candied strawberry”
• three cookies, preferably strawberry;
• 2/3 teaspoon butter unsalted;
• several strawberries (candied fruit);
• 250 ml of pasteurized 3.2% milk;
• 15 gr. instant gelatin;
• a teaspoon of vanilla sugar;
• five raw yolks;
• 80 gr. cottage cheese cheese.
1. Crumble cookies and mash them with butter to a thick paste.
2. Leave gelatine for 20 minutes to swell in cold water.
3. Lightly heat the milk and stir the vanilla sugar in it.
4. Whitewash, stirring in a water bath, whip up the granulated sugar with yolks, and, without stopping the beating, enter vanilla milk in a thin stream.
5. From gelatin, strain excess water and hold it until completely dissolved in a water bath. Do not let boil!
6. Add more warm gelatin to the cream, mix. Enter the cheese, mix everything well again and put the cream in the refrigerator for ten minutes.
7. Mix cooled cream with whipped cream.
8. At the bottom of a wide glass or creamer, put a “cake” of cookies, candied fruits on it and pour all the cream.
9. Cool the dessert in the refrigerator for half an hour until it freezes.
Quick candied strawberries
• 800 gr. sugar sand;
• one kilogram of medium-sized ripe strawberries;
• 800 ml of drinking water.
1. Mix granulated sugar with water and put on low heat. When it is completely dissolved, pour in dry strawberries into boiling syrup and boil, without changing the heat, for a quarter of an hour.
2. Catch the strawberries with a skimmer on a sieve and leave it for two hours until all the syrup is drained.
3. Put the dried berries on a large roasting pan, and bring the candied fruits in the oven to readiness at 60 degrees. It will take more than one hour.
4. Candied fruits will be ready when juice is not released when pressed.
Candied strawberries in the dryer
• ripe dry strawberries - 700 gr .;
• 150 ml of water;
• a pound of white sugar.
1. Pour the sugar into a large, wide bowl. Pour in water, stir well and boil with low heat.
2. When the sugar is completely dispersed, boil the syrup for another three minutes and pour the prepared strawberries over it, cool it.
3. Put the berries in a colander, and again bring the syrup to a boil at a moderate temperature, not allowing to boil. As soon as the first bubbles begin to appear, immediately remove the syrup from the heat and transfer the strawberries into the colander. Leave it all night.
4. Repeat the procedure in the morning and after the berries have dried well, place them on the drip tray and hold there for at least ten hours.
5. Roll the candied sugar in sugar and spread on tightly closed containers.
Candied Strawberries - cooking tips and helpful tips
• Candied fruits made from spoiled berries may be bitter and will not be stored for a long time.
• The longer the berries are kept in the syrup, the sweeter the candied fruit.
• When boiling or soaking the strawberries in the syrup, be sure to mix periodically. This should be done carefully, it is best to shake the container several times. This is enough to bring the top berries to the bottom.
• When adding pastries or desserts, do not soak the candied fruit in water. They are already quite soft.