Semi Candied Strawberries

by Eddy Van Damme on November 9, 2010

For certain desserts I like to use semi candied strawberries. The reason is twofold. One, the flavor is simply incomparable and two, when I make desserts which need to be frozen, semi candied strawberries survive freezing without a hitch.

It would be dishonest to say that semi candied strawberries are not sweet. They are, so when I use these I make certain they are combined with other ingredients which will balance their sweetness. For example, I like to mix semi candied strawberries with fresh raspberries, spoon it on gelato and give it a drizzle of raspberry infused-balsamic vinegar reduction.

Correctly made they are beautiful and if you are faced with strawberries that are disappointing, semi candy them to improve the flavor tremendously.

Getting It All Together!

Semi candied strawberries are quick to make and can be used a few hours after preparation or the following day.

Semi Candied Strawberries recipe

Yield: about 1 lb (480 g)

16 oz 16 oz Strawberries 480 g
2 ¼ Cups (1 lb 2 oz) Extra fine granulated sugar 560 g
5 oz (5 oz) Invert sugar 150 g
6 Tbsp (3 oz) Water 90 g
10 Tbsp ( 5 oz) Lemon or lime juice 150 g
2 Tbsp (1 oz) Kirsch liquor 30 g
  1. Wash and remove the stems from the strawberries.
  2. In a non reactive saucepan combine the remaining ingredients and bring to a boil.
  3. Place the strawberries in the boiling syrup and turn to low. Poach for 3-5 minutes depending on size.
  4. Remove from heat and cover. (Keep the strawberries in the syrup)
  5. Use after a few hours or the next day. Keep refrigerated.

Note: the amount of water to sugar seems extraordinary low but is correct.

11 comments on “Semi Candied Strawberries

  1. Darienne on said:

    Absolutely fascinating, Chef Eddy. I had never heard of these before and will have to try them soon. Thanks for a weekly delight.

  2. Thank you Chef Eddy for sharing , absolutely this is a recipe to keep .

  3. Eddy Van Damme on said:

    Thank you! As much as I can strive to post something interesting. Always nice to hear from you.

  4. Chef Eddy,

    thanks for the technique and the tip about using these strawberries in frozen entremets – I’ll definately do that in future. As so many have also expressed, thanks for the fantastic weekly updates – they are greatly appreciated


  5. Eddy Van Damme on said:

    Thank you very much! At this time of year in this part of the world, strawberry desserts are not exactly on our mind, but I wanted to do something what would be appropriate for you guys in Australia and all the other parts of our world where it is full strawberry season.

  6. Chef Michael on said:

    EDDIE, What can I say, more brilliant simple but ideas which pack a punch and are nicely unique/flexible for exploration with any palette! Keep up the great work. You make a great difference to many. Michael

  7. Eddy Van Damme on said:

    Chef Michael,
    Thank you very much for your comment. I will try to keep posting interesting articles about pastry for anyone who is excited about our field.

  8. Diana Wallace on said:

    I can’t wait to try!!!

  9. Chef Eddy

    is this recipe suitable also for blackberries or raspberries?

  10. Crystal Swaim on said:

    Oh wow, that’s the prettiest picture of a strawberry I’ve ever seen! I wonder if this can be served warm over crepes? Would it be too sweet?

  11. Eddy Van Damme on said:

    It would be delicious on crepes along with a bitter chocolate sauce.

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