Beijing-Style Candied Strawberries -Lotus Cafe

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1 cup granulated sugar
1/2 cup water
2 tablespoons corn syrup
2 tablespoons balsamic vinegar
sesame seeds (optional)

Wash and dry strawberries. Set aside until ready for dipping.

Add sugar, water, corn syrup, and balsamic vinegar into a large saucepan over medium-high heat. Stir until the sugar has dissolved.

Continue to cook over medium or medium high heat without stirring until a candy thermometer reads 300 degrees and the liquid is an amber color and reduced by slightly more than half, about 20 minutes (watch for boil overs!). Remove from heat and allow bubbles and foam to reduce, showing the liquid, about 2 minutes. If desired, add sesame seeds.

Working quickly, dip strawberries in the sugar mixture, allowing excess to run off the tip of the strawberry. Turn strawberry several times to ensure even coating and distribution of candy shell. Place on wax paper or lightly greased aluminum foil. Place strawberries in a freezer for 15 minutes so that the coating sets, then transfer to a covered container in the fridge for storage.

Serve directly from the fridge to prevent sweating and ensure the coating stays crunchy.


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Beijing-Style Candied Strawberries -Lotus Cafe