Crunchy Dipped Strawberries Food

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).

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.

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.