Chocolate Covered Strawberry Carrots Food

CHOCOLATE-DIPPED STRAWBERRY CARROTS

Steps:

• Melt the candy melts according to package directions.
• Holding the strawberries by the stem, dip into candy melts. Let excess drip off and then sprinkle with sugar sprinkles.
• Place dipped strawberries on a baking sheet lined with wax paper and let set until candy has hardened, about 45-60 minutes.

CANDY-COATED STRAWBERRY CARROTS

Steps:

• Line a baking sheet with parchment paper. Place the candy melts in a small deep microwave-safe bowl or glass measuring cup and microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Stir in the coconut oil until smooth.
• Dip the strawberries in the melted candy and swirl until fully coated. Transfer to the prepared baking sheet. When all the strawberries are coated, drizzle some of the remaining melted candy back and forth across the strawberries with a spoon to make horizontal lines. Set aside in a cool place until the candy sets, about 1 hour.
• Peel the candy-coated strawberries off the paper and trim any uneven edges. Serve on a bed of chocolate sprinkles.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Cover a baking sheet with non-stick baking paper.
• Break up the chocolate and place in a small metal bowl.
• Place over a saucepan of hot water and heat until melted.
• Remove from the heat and stir.
• Do not remove the leaves from the strawberries.
• Dip into the chocolate, leaving part of the fruit uncovered.
• Place on the non-stick baking paper and leave until the chocolate is dry and set.

EASTER CARROTS (CHOCOLATE COVERED STRAWBERRIES)

Steps:

• Wash and dry strawberries leaving top on.
• Melt chocoate in a double broiler.
• Dip strawberries holding top and cover as much as possible.
• Dry on wax papaer lined cookie sheet, when almost dry, take piece.
• of dental floss and run through top to look like carrot -- dry completely.

CHOCOLATE-COVERED STRAWBERRIES

Steps:

• Wash strawberries and pat dry.
• Place on paper towels until they reach room temperature.
• Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
• Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry.
• Allow excess chocolate to drip off into pan.
• Place stem side down on waxed paper covered baking pan or cookie sheet.
• Refrigerate until set, about 15-20 minutes.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Insert toothpicks into the tops of the strawberries.
• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.
• Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.