Yield: 24 glazed strawberries
- 2 dozen fresh strawberries, washed and patted dry
- 2/3 cup water
- 1 cup granulated sugar
- 4 tbsp (1/4 cup) balsamic vinegar
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray, or alternately line a baking sheet with a nonstick Silpat liner.
2. Push a skewer or lollipop stick through the top of each strawberry.
3. In a small saucepan, combine the water, the sugar, and the balsamic vinegar. Stir the mixture over medium heat until the sugar dissolves, then turn the heat up to medium-high and insert a candy thermometer.
4. Continue to cook the mixture, without stirring, until it reaches 300 degrees F (65 C) on the candy thermometer.
5. Once at 300 degrees, remove the pan from the heat.
6. Working quickly, hold a strawberry by the skewer and dip it into the candy, until it is almost fully submerged. Remove it from the candy and hold it over the pan for a moment, letting any excess drip off. Rest the glazed strawberry on the prepared baking sheet to set completely.
7. Continue until all of the strawberries have been glazed. If the candy starts to get too thick, return it to the heat briefly, just to loosen it up—do not let it cook further!
8. These Balsamic Glazed Strawberries only last an hour or two, because the candy starts absorbing some of the moisture from the berries and soon starts to melt. Therefore, they should be enjoyed immediately after they are made.