Crunchy Dipped Strawberries Recipes

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).

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.

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.

Steps:

• Hull and quarter the berries and add them to a medium bowl. Sprinkle with 1 tablespoon of sugar and toss to combine.
• Whisk the cream in a medium bowl until peaks form, about 4 to 5 minutes. Sprinkle in the remaining 1 tablespoon of sugar and the extract and combine.
• Crumble the meringues and it fold into the cream with half the berries. Top bowlfuls of the cream with the remaining berries and serve.

Steps:

• Wash strawberries and allow to dry completely.
• Place the chocolate chips and shortening in a microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
• Place the white chocolate coating wafers in another microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
• Holding by the leaves, dip half the strawberries in the chocolate mixture and half in the white chocolate. Allow excess to drip off.
• Place on wax paper and sprinkle with chopped nuts or coconut or sprinkles or drizzle with the opposite color or chocolate.
• Allow to harden. (I place mine in the frig and they are ready in about 30 minutes).
• Place in foil cups if desired.
• Serve that day or place in the refrigerator for storage for a day or two.

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.

Steps:

• Melt caramels and cream in microwave.
• Dip strawberries in caramel.
• Roll in nuts before caramel sets.
• Keep in cool place (refrigerator) until ready to serve.