Ingredients with Measurements:
- 1 pound of fresh strawberries
- 1 cup of granulated sugar
- 1/4 cup of water
- 1/4 teaspoon of cream of tartar
- Food coloring (optional)
Special equipment needed:
- Candy thermometer
- Amezaiku tools (small scissors, tweezers, and shaping molds)
Step-by-step instructions:
1. Rinse the strawberries and pat them dry with a paper towel. Set them aside.
2. In a medium-sized saucepan, combine the sugar, water, and cream of tartar. Stir until the sugar dissolves.
3. Place the saucepan over medium-high heat and insert the candy thermometer. Cook the mixture until it reaches 300°F (150°C), stirring occasionally.
4. Remove the saucepan from the heat and let it cool for a minute or two. If you want to add food coloring, do it now and stir well.
5. Dip a strawberry into the hot sugar mixture and coat it evenly. Hold the strawberry by the stem and let the excess sugar drip off.
6. Using the amezaiku tools, shape the sugar around the strawberry into a desired shape, such as a flower or an animal.
7. Repeat the process with the remaining strawberries and sugar mixture.
8. Let the strawberry amezaiku cool and harden for at least 10 minutes.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Cook the sugar mixture until it reaches 300°F (150°C).
Serving size:
This recipe makes about 10-12 strawberry amezaiku.
Nutritional information:
Calories per serving: 120
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total carbohydrates: 31g
Dietary fiber: 1g
Sugar: 30g
Protein: 0g
Substitutions for ingredients:
You can use other fruits, such as grapes or cherries, instead of strawberries.
Variations:
You can add different flavors, such as vanilla or lemon, to the sugar mixture.
Tips and tricks:
- Be careful when working with hot sugar. Use oven mitts or gloves to protect your hands.
- If the sugar mixture starts to harden, reheat it over low heat until it becomes liquid again.
- Practice shaping the sugar on a flat surface before trying it on the strawberries.
Storage instructions:
Store the strawberry amezaiku in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the strawberry amezaiku in the microwave for a few seconds to soften the sugar.
Presentation ideas:
Arrange the strawberry amezaiku on a platter and garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves
Pairings:
Serve the strawberry amezaiku with a glass of sparkling wine or champagne.
Suggested side dishes:
Fresh fruit salad or chocolate-covered strawberries.
Troubleshooting advice:
- If the sugar mixture turns brown, it means it has burned. Start over with a new batch.
- If the sugar mixture is too thick, add a few drops of water to thin it out.
Food safety advice:
Be careful when working with hot sugar. Use caution and follow the instructions carefully.
Food history:
Amezaiku is a traditional Japanese art form of candy sculpting. It dates back to the 8th century and was originally used to make offerings to the gods.
Flavor profiles:
The strawberry amezaiku has a sweet and fruity flavor with a crunchy texture.
Serving suggestions:
Serve the strawberry amezaiku as a dessert or a party favor.
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Region: Japanese