Sugared Berries are a decadent, fancy way to serve up fruit on cakes, brownies, drinks and more! These frosted berries are all of the rage right now and they are super simple to make!
Sugared Strawberries are VA VA VOOM!
When you sugar berries it makes the fruit look so fancy. It’s the perfect way to add VA-VOOM to the simplest desserts. They are great as cupcake toppers, as part of a fun lemonade bar with my 6 different flavors of Lemonade, or try them on top of my delicious Berry Cheesecake Sugar Cookie Bars for a guaranteed hit. Some people sugar their berries using egg whites, but honestly…just ewww. I love this recipe because using a simple syrup will give you the same quality and texture, but without using icky raw egg.
This is a recipe you will want to try over and over again now, but definitely save for later too, because sugared cranberries are the perfect addition to your Thanksgiving day table. (And seriously, they look SO MUCH BETTER than the can shaped cranberry centerpiece that usually adorns the table)
The only thing better than how gorgeous these berries are, is how easy they are to make! With 3 simple ingredients and just a few minutes, you will be feeling so elegant, you’ll be drinking your lemonade with your pinky up.
Sugar Coated Fruit – Only 3 Ingredients
- Water
- Sugar– You can use super refined sugar or a more coarse sugar, each will give you a slightly different look. I usually use whatever I have in the pantry.
- Berries– Any kind will do! Raspberries, blueberries, blackberries, strawberries, cranberries…if its a berry you can (and probably should) sugar it!
How to make Sugared Fruit
- In a microwave safe container, add 1/4 cup of water and 1/4 cup sugar and stir together. You can double the amounts if you need to make more, just make sure it is equal parts water to sugar. Microwave your water sugar mixture for 1 minute to create a simple syrup. This simple syrup even can be made up to a few days ahead of time and stored at room temperature.
- Carefully remove the bowl from the microwave and stir your syrup, making sure all the sugar has melted into your water. You are going to want to let your syrup cool down for 5-10 minutes until it is no longer hot to the touch. While your syrup is cooling make sure your berries are washed and dried and ready to dip.
- After the syrup has cooled, dip your berries in the syrup and roll them in the remaining 1/4 cup of sugar. Place them on a plate or tray and let the syrup dry and harden. This will take about 10 minutes but is important to get the yummy texture that you want these berries to have.
THAT. IS. IT. So simple, but SO elegant! Everyone will love these berries!
Sugar Covered Fruit Storage
Can I Save the Sugared Berries?
Even though the syrup saves for a few days, the berries are best when used the same day, and I definitely wouldn’t recommend saving them in the refrigerator. If you pop them into the refrigerator the berries have a tendency to sweat, and if they sweat, they loose the beautiful crunch of the simple syrup, and they just won’t look as pretty. They will save just fine on your counter until you are ready to serve.
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How to make Sugared Berries
Ingredients
- 1/4 cup water
- 1/2 cup granulated sugar divided
- berries cranberries, raspberries, strawberries etc.
Instructions
- In a microwave safe container, combine the water and 1/4 cup of sugar. Stir together briefly.
- Microwave for 1 minute to create a simple syrup.
- Carefully remove from the microwave and stir in any remaining sugar granules. Allow the simple syrup to cool for 5-10 minutes.
- Once the syrup has cooled, dip your berries into the syrup and then roll into the remaining granulated sugar.
- Set on a plate or pan and allow the syrup and sugar to dry and harden. This will take 5-10 minutes
Brandie says
I have to make a cake and cupcakes for a client with sugared raspberries. I’ve seen most recipes use egg whites and sugar. Your recipe is slightly different with the sugar water. So my question is will these run on the cake. I see that if you sugar raspberries and set them on a cake with in an hour the juices start to run. I don’t want that to happen and wondering if this method would prevent that from happening. Or at least for the raspberries to last a little longer than an hour
Karli Bitner says
Yes, this method keeps them good for a day or so!
Harriet says
I’d love to make sugared blueberries to pretty up an angel food cake but dipping each individual blueberry would take a lot of time (and more patience than I have) since I have about 2 cups of them. Can I spoon the blueberries into the syrup a tablespoon at a time using a slotted spoon then spread them on the sugar and make sure they’re completely rolled around to cover? That would sure speed up the process. Any other hints would be appreciated.
Stephanie Jones says
Yummy. Thank you