Beijing Style Candied Strawberries Recipe

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Beijing Style Candied Strawberries

Beijing Style Candied Strawberries

Candied strawberries on a bamboo skewer


  • 16 strawberries, washed, stems removed, patted dry
  • 16 6-inch bamboo skewers
  • 1 cup sugar
  • 1/2 cup water
  • 2 teaspoons sesame seeds


  1. Line a sheet pan with wax paper and set aside.
  2. Thread strawberries, 1 each, on skewers.
  3. Dissolve sugar in water in a heavy saucepan over medium-high heat, stirring well. Don’t stir while mixture cooks to 315° F, about 10 to 20 minutes.
  4. Stir in sesame seeds, mixing well. Remove from heat
  5. Quickly dip strawberries, rolling to cover; let excess drip off berry.
  6. Place on wax paper.
  7. Serve when completely cooled.

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