Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare 200g strawberries and 200g cherry tomatoes without removing stems or washing them beforehand. Wash them with baking soda and 200ml water just before eating, and thoroughly dry the surfaces with a paper towel.
Watch out
If the moisture on the strawberries is not completely dried, the syrup will not adhere stably to the fruit surface, causing the sugar coating to fall off.
Use 15 toothpicks or small Japanese picks to skewer and secure the dried strawberries and cherry tomatoes individually for easy syrup dipping.
Watch out
Be careful not to pierce your fingers when skewering the fruit.
Using the wet sugar method, pour 50g water into a stainless steel pot first, then add 200g white sugar. Heat over medium-high heat (flame should not exceed the bottom of the pot). Do not stir or shake the pot during heating, and boil until the sugar water bubbles densely.
local_fire_departmentMedium-high heat, about 5 to 7 minutesWatch out
Never stir or shake the pot while heating the sugar water, otherwise the white sugar will crystallize and fail.
High-temperature syrup is extremely hot and can cause severe skin burns. You must wear gloves the whole time and move quickly.
Turn off the heat immediately when the syrup turns light golden and reaches over 150°C. Wearing heat-resistant gloves, quickly dip the skewered strawberries and tomatoes into the pot to coat them with syrup, shake off excess syrup at the rim, and place them on parchment paper to cool and set.
local_fire_departmentOff heat operationWatch out
The syrup temperature is extremely high and will continue to heat up and darken off the heat, so dipping must be very fast, otherwise the syrup will become bitter and burnt.
Using a wide frying pan, pour in 75g water first, then add 300g white sugar and 1 tbsp maltose, and heat to a boil. Do not shake the pan before the sugar melts. Continue heating until the syrup changes color, turn to lowest heat or turn off the heat; when it reaches about 170°C and turns deep amber, the caramel sauce base is ready.
local_fire_departmentMedium heat to low heat, about 8 to 10 minutesWatch out
The caramelization process is extremely fast. Once it turns deep amber, remove from heat immediately, otherwise overheating will make it bitter and burnt.
Hot water contacting ultra-hot caramel will instantly splatter steam. Keep your distance and wear gloves when adding.
Add an appropriate amount of hot water to the cooked dark caramel pot, turn on the heat, and stir with a heat-resistant spatula while boiling to completely dissolve the remaining caramel at the bottom and clean the pot, turning it into a rich caramel pudding sauce.
local_fire_departmentMedium-low heat, about 3 to 5 minutesWatch out
Pouring hot water into a high-temperature caramel pot will instantly generate a lot of hot steam and violent boiling. Be careful to avoid steam burns.
Allow the cooked caramel sauce to cool to room temperature. Prepare a sterilized glass bottle, pour the cooled deep amber caramel sauce through a funnel into the bottle, seal with a lid, and store in the refrigerator (it will become thicker after chilling).
Watch out
The glass bottle must be thoroughly sterilized and completely dry. Make sure the caramel sauce is cooled before pouring to prevent the bottle from cracking.
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