Decorate your dessert, your cake… Interesting and very tasty recipe with the contrast of the sweet and the “sour” of the fruit.


  • 250 grams of sugar
  • 500 ml of water
  • Physalis

Preparation Mode

  1. Clean the fruits by preserving their leaves.
  2. Gently pull the leaves from the fruit and twist at the base.
  3. Place them on parchment paper. Reserve.
  4. Prepare a container with ice water that fits the pan you will be using. Reserve.
  5. In a bowl, dissolve the sugar in the water.
  6. Place the mixture in a pan, trying not to dirty the edges of the pan.
  7. Bring to a boil and do not touch.
  8. Shake the pan a little when it starts to reach a light caramel color.
  9. Remove and dip the bottom of the pan in ice water and remove before the caramel hardens.
  10. Dip the fruits in the caramel without covering the leaves.
  11. Wait for the excess syrup to drain and place the fruit on parchment paper to dry.

Mom Tips

The fruit can be found in Free Markets, good Fruit Shops or the Municipal Market in your city.

Use caramelized physalis to decorate cake, puddings, ice cream, pies, desserts, etc.

Be very careful with splashes when stirring at a high, bubbling boil.

To prevent the syrup from crystallizing, after adding water to the sugar, using a moistened kitchen brush, remove any sugar crystals that may be on the sides of the pan.

Handling sugar in syrup can result in serious burns, as sugar reaches temperatures higher than boiling water – The minimum sugar point (thin syrup) reaches a temperature of 101º, while the Caramel Point can reach 150º!

When coming into contact with the skin, sugar syrup “sticks” to the skin, making it almost impossible not to suffer a burn.


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