Recipe onlinefamilyhomerecipes.com/recipe/candied-strawberries-in-sugar-syrup/Scan the code to open the recipe on your phone

No-bake desserts

Candied strawberries in sugar syrup

Name: Candied strawberries in sugar syrup
Yield: 3 jars
Cuisine: Slovak
Ingredients: 1 kg Strawberries; 800 g Granulated sugar; 1 l Water

Strawberries simmered in sugar syrup and slowly dried at 60°C (140°F) for use in desserts, cream fillings, or ice cream. Makes 3 jars.

Slovak cuisine · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 5 min
Cook time: 12 hr – 24 hr
Temperature: 60 °C (140 °F)
Servings: 3 jars
Difficulty: Easy
Cuisine: Slovak

Jump to recipe

Candied strawberries in sugar syrup are a sweet treat to enjoy on their own or use in desserts. Simmer the strawberries for 20 minutes in a syrup of water and sugar, then drain and slowly dry them in the oven at 60°C (140°F) until dry but still pliable. After conditioning them in sealed jars for 7 to 10 days, store them in a cool, dry, dark pantry. Use them in cream fillings, pastries, or with ice cream.

Ingredients

Strawberries 1 kg
Granulated sugar 800 g
Water 1 l

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Dissolve the sugar in the water and heat until the water comes to a boil. Add the strawberries and simmer for 20 minutes. After 20 minutes, pour the strawberries into a strainer and let drain.
Spread the drained strawberries in a single layer on a baking sheet lined with parchment paper and dry them in the oven at 60°C (140°F). Prop the oven door slightly open with a wooden spoon so moisture can escape. At a higher temperature, the strawberries would bake rather than dry.
Dry whole strawberries for approximately 12–24 hours; smaller berries will take less time. They are ready when the surface is no longer sticky, no juice comes out when pressed, and they remain pliable rather than hard.
Let the dried strawberries cool, pack them loosely into dry canning jars, and seal. The National Center for Home Food Preservation (NCHFP) recommends conditioning dried fruit in sealed jars for another 7–10 days: shake the jars daily, and if water droplets appear on the glass, return the strawberries to the oven and continue drying.
Then store them in a cool, dry, dark pantry. According to the NCHFP, dried fruit keeps for 4 months to a year, or longer in cooler conditions.

Tip: Save the syrup that drains from the strawberries to sweeten lemonade or brush onto a sponge cake layer.

This recipe was translated from the Slovak original: Kandizované jahody v cukrovom sirupe