Beijing Candied Strawberries are one refreshing and delicious treat during the Epcot International Flower and Garden Festival. Although the festival is over for this year you can still enjoy them at home with this simple recipe!!
Beijing Candied Strawberries
- 16 Strawberries washed, stems removed, patted dry
- 1 c sugar
- ½ c water
- 2 tsp sesame seeds
- Bamboo skewers
Line a sheet pan with wax paper and set aside. Tread strawberries, 1 each, on skewers.
Dissolve sugar in water in a heavy saucepan over medium-high heat, stirring well. Don’t stir while mixture cooks to 315ºF, about 10 to 20 minutes. Sit in sesame seeds, mixing well. Remove from heat.
Quickly dip strawberries, rolling to cover; let excess drip off berry. (The faster you dip, the thinner the coat of candy shell). Place on wax paper. Serve when completely cooled. Enjoy within an hour or two, as moisture of berries quickly makes candy shell sticky.