Strawberries in Crunchy Tanchōhu Caramel
Strawberries on skewers in a delicate, glass-like caramel. Pat the strawberries completely dry—any moisture will prevent the caramel from setting, and the hot syrup burns easily.
- Time
- 20 min
- Serving
- 228 kcal
- Ingredients
- ≈ $1.31
- Protein
- 1 g
Ingredients
- 1 Strawberriespack 400 g ≈ $3.50 150 g
- 2 Sugar 45 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse strawberries1 and pat them dry with paper towels until fully dry.
Thread 2–3 strawberries1 onto each skewer.
Combine sugar with 20 ml water in a small saucepan and cook without stirring until it reaches 150 °C (110 °C on a candy thermometer) or forms a hard crack when dropped into cold water.
Dip the skewers into the caramel, keeping your hands away from the hot syrup.
Transfer skewers to parchment paper and let cool for 5–7 minutes until the caramel hardens.
Tips
- Why it works
- Dry the strawberries completely, otherwise the caramel won't set, since moisture turns it into a sticky mass. The syrup at 150 °C won't burn you if you don't touch it with your hands, and it cools as the berries go in.
- Substitutions
- Swap the 45 g of sugar for honey, but the caramel will be softer and not crisp. Use raspberries or cherries instead of strawberries, but reduce the amount by 20 g.
- Common mistakes
- If the caramel doesn't set or runs, the berries were wet or the syrup wasn't cooked to the crack stage. Check the temperature with a thermometer or test a drop in cold water.
- Storing and reheating
- Keep in the fridge for no more than 3 days in a closed jar. Skewer them just before serving. Don't freeze, since the caramel will turn cloudy.
- Serve with
- Serve with tea or coffee in the morning or after lunch. You can also add them to yogurt or sour cream as a dessert.
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