Salted Caramel Chocolate Covered Strawberries Recipes

Steps:

• 1. Washer strawberries and place on a rack or some paper towels to dry. It is very important that they are dry.
• 2. Take your 12 ounces of chocolate and 2 tablespoons of shortening and place in a small pot. Then take another pot of boiling water to put underneath I usually pick a pot that is smaller than the one I put the chocolate in. Once the water starts boiling I put the pot with the chocolate on top and I start stirring until I get a really nice smooth consistency.
• 3. Then I usually take a wooden skewer and I start dipping my strawberries being as careful as I can to pull back to green tops. After I dip them I let the excess drip and I place them on a sheet pan that's got parchment paper already on top of it
• 4. Once have done that I let them sit for a few minutes and then I take my Caramell syrup and start drizzling diagonally back-and-forth on an angle.
• 5. Sprinkle a little bit of kosher salt on top afterwards and Voila! I let them sit on the porch and paper until the chocolate is set.
• 6. I think it's easier to handle the strawberries when I played them on a very pretty - lightly sprayed with cooking spray. I lay them down points out and tops towards the center and I take the last few and pile them in the middle.

Steps:

• Insert toothpick into 1 caramel; dip in chocolate, turning until completely coated. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
• Sprinkle with salt. Let stand at room temperature 30 min. or until chocolate is firm.