Crunchy Dipped Strawberries Recipes

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.

CANDIED STRAWBERRIES

Steps:

• Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute.
• Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes.
• Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note).

DIPPED STRAWBERRIES

Steps:

• Wash strawberries and gently pat until completely dry. In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. , Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 30 minutes or until set. , Melt chocolate chips and remaining shortening; stir until smooth. Dip each strawberry until one-third is coated, allowing the excess to drip off. Return to baking sheet; refrigerate for 30 minutes or until set.

CRUNCHY DIPPED STRAWBERRIES

Steps:

• Heat chocolate and butter in medium saucepan over low heat, stirring until melted and smooth.
• Dip strawberries into melted chocolate; roll over chopped cookies.
• Place on waxed paper-lined baking sheet; let stand until chocolate sets.
• Store in refrigerator for up to 24 hours.

CRISPY CHOCOLATE-COVERED STRAWBERRIES

Steps:

• Clean strawberries well and pat dry carefully. Cut huge strwberries into halves.
• Heat first shredded coconut, then almond-sticks in a skillet. Melt chocolate.
• Put strawberries on wooden sticks (small forks will also do), dip into the chocolate and cover carefully with Coconut-pieces, almond-sticks or cornflakes. Let cool on baking paper.