Recipe details are AI-generated from the video and may contain errors — for reference only.
First add 120ml of water into the pot, then add 300g of fine sugar, turn to medium-low heat to cook the syrup, and do not stir it during the process.
local_fire_departmentmedium-low heatWatch out
Do not stir the sugar and water after adding them to the pot, otherwise it will crystallize and fail.
Wash the fresh strawberries and fresh cherry tomatoes, skewer them with bamboo sticks, about three strawberries per skewer.
Watch out
The fruit surface must be thoroughly washed and dried, otherwise moisture mixed into the syrup will affect sugar coating solidification.
High-temperature syrup causes severe burns, be careful of steam during operation and avoid splashing boiling syrup.
Continue heating the syrup, boil until large bubbles appear, continue cooking until bubbles get larger, until the syrup reaches about 160°C, turns light amber with a faint caramel aroma, then turn off the heat.
local_fire_departmentmedium-low heatWatch out
Overcooking the syrup will make it bitter and dark, while undercooking will prevent it from solidifying and becoming crispy.
Must use insulated cloth or gloves when moving the hot syrup pot to avoid severe burns.
Place the skewered fruit into the cooked amber syrup and quickly roll to coat evenly, filter slightly to drain excess syrup.
local_fire_departmentheat offWatch out
Coat with syrup quickly, dipping too long will scald the fruit and release water.
Insert the coated candied fruit onto a styrofoam board, place on parchment paper, or soak in ice water, let cool until the sugar coating hardens completely before enjoying.
Watch out
Do not stack them when cooling, otherwise the candied fruits will stick together and ruin the appearance.
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