what about candied fruit?
So, I've been trying to "candy" fruit, specifically strawberries, for a while now. I tried building a simple syrup mixture(4 parts sugar to 1 part water), reducing it down to soft-ball stage, then cooking the strawberries in the mix until it reaches hard-crack stage. All this does, though, is draw out all the moisture from the strawberries, leaving a limp, pale thing, with no hard shell or anything...although it DOES leave a great-tasting strawberry syrup. What am i doing wrong here? does anyone have any experience here? I once made candied orange segments in this manner, and it worked perfectly, but strawberries seem to behave differently.