Sugared berries are a delicious treat with a gorgeous, frosted look that completes any dessert. They are sweet, tart, and will impress at any special event – despite being incredibly easy to make!
You can sugar all types of berries if they are fresh, including raspberries, strawberries, and blueberries. Before making sugared berries, wash and dry them completely. Then, brush the berries with an egg white or syrup coating. With 1-2 tablespoons of castor sugar on a plate, roll the berries until covered without clumps. Finally, let the sugared berries dry on a Silpat mat before eating!
Tip #1: Always use fresh berries for the best results. Fresh berries feel firm and plump, but not hard. Avoid berries with bruises on their skin.
Tip #2: Use caster sugar to coat the berries because they are fine enough to stick. Powdered and granulated sugar will lead to disappointing results.
Tip #3: Avoid sugaring frozen berries because the coating will dissolve almost immediately.
You can sugar any berry, such as strawberries, raspberries, and blueberries. When choosing berries, ensure they are not too ripe because their juices will turn the sugar coating into a syrup.
Before sugaring berries, rinse them in cold water, then leave them to air-dry. Your berries need to be completely dry, so it is best to wash and dry them a day before sugaring.
It is best to coat your berries with castor sugar, also known as superfine or baker’s sugar. It has a finer texture than granulated and powdered sugar, giving berries a frosted look.
Sugar needs a binding element to stick to berries, such as egg whites. Only use pasteurized eggs when making egg whites to avoid salmonella infections. However, if you want to avoid eggs, a simple syrup is an equally effective binding substitute.
The number of eggs you need depends on how many berries you want to coat, but one egg is enough for less than a dozen berries. To begin, crack the eggs and separate the egg whites carefully. Then, whip them lightly with a whisk until they are not stringy.
To make a simple syrup, combine ¼ cup of sugar with ¼ cup of water in a pot and let it come to a boil. Use gentle heat and allow the sugar to dissolve entirely. Finally, take the syrup off the heat and let it cool to room temperature.
Before coating the berries, evenly spread 1-2 tablespoons of castor sugar in a shallow dish. Next, use a food brush to gently cover each berry with egg white or simple sugar syrup coating. You can now gently roll the berries in the sugar until completely covered, avoiding any sugar clumps. Finally, spoon the berries from the dish and onto a Silpat mat to dry.
You can store sugared berries in a closed-lid jar or mat at room temperature for up to 24 hours. However, it is best to use them immediately to avoid the sugar coating from mixing with the berry juices. Do not store sugared berries in the refrigerator because they will sweat and lose their sugar coating.
Sugared berries are not only delicious, but they also look beautiful with a frosted design. Perfect for weddings and other special events, sugared strawberries and raspberries give a naturally enchanting decoration to cakes and cupcakes!
Enjoy yogurt with sugared berry toppings if you want to make your mornings sweet! They are refreshing and give you a sugar boost to start your day.
Sugared berries are a great way to elevate your cookie decorating game, especially around the holidays. Frost your favorite sugar cookies and top them off with sugared berries, and you have a fancy cookie ready!
Nearly any fruit can be sugared, including strawberries, blueberries, pears, grapes, and much more. You can even sugar whole fruits, such as apples, and use them as dessert centerpieces!
Avoid sugaring frozen berries because the sugar coating will liquefy after a few minutes. Frozen berries sweat a lot, so the sugar coating will quickly mix with the moisture to become sugar syrup.
Sugared fruit lasts for up to 24 hours in a dry environment at room temperature. After 24 hours, the sugar coating will dissolve and turn into sugar syrup. Do not store sugared fruit in the refrigerator, as they will lose their coating even faster.
It is safe to use raw eggs to coat berries and other fruits if they are fresh. Still, the USDA recommends using pasteurized eggs to avoid any risk of salmonella poisoning. Pasteurized eggs are gently heated to eliminate bacteria without cooking the egg.
Sugaring berries is a fast and easy way to elevate your desserts, from cakes to cookies. All you need to do is brush the berries with a binding element, like egg whites, and coat them in castor sugar. Still, they only last about 24 hours before their coating dissolves, so plan accordingly.
If you enjoyed this guide on sugared berries, you could learn how to make candied strawberries!
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