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How to Make Candy Corn Strawberries
Candy Corn Strawberries
This whimsical and scrumptious dessert is a modern take on a classic Halloween treat. Triple-dipped in melted white chocolate and chilled to perfection, these berries just love wearing their sunny-sweet costumes! Go ahead and make a batch (or three), they're sure to be a hit at your spook-tacular party!!
- 1 dozen Fresh strawberries, raw
- 1 bag Nestle Premier White Chocolate Morsels
- 3 tablespoons Vegetable Oil
- Food coloring, red & yellow
- 24 Baking Cups
- Rinse strawberries thoroughly and pat dry with a paper towel.
- Place dry strawberries on a plate & store in fridge.
- Pour white chocolate morsels into a microwave-safe bowl and add 1.5 tablespoons of vegetable oil (save remaining oil for chocolate texture adjustment, as needed.)
- Microwave chocolate (on 60% power) for 1 minute. Stir melting morsels and, if needed, microwave for another 20-30 seconds (do not overheat.)
- Mix until chocolate is blended smooth (you may use remaining oil to adjust texture, if needed.)
- Divide melted chocolate into 3 bowls, making sure to add less chocolate to each new bowl poured (3 bowls = large amount, medium amount, & small amount.)
- Add a combination of red and yellow food coloring to the LARGEST bowl of melted chocolate. Mix and adjust ratio to create a vivid orange color.
- Arrange 12 baking cups onto a large, flat tray which fits comfortably into your fridge.
- Remove dried, chilled strawberries from fridge. Holding a berry gently by its calyx, dip each strawberry into the orange chocolate. Make circular, swirling motions to coat the entire strawberry and place carefully into a baking cup.
- Repeat step 9 with remaining strawberries & place into the fridge (make sure that nothing will be touching/obstructing them) and let chocolate set (about 5 minutes.)
- While berries chill/set, add yellow food coloring to MEDIUM bowl of melted chocolate. Mix and adjust to create a bright yellow.
- Remove chilled/set berries from fridge and gently pull on calyx to lift berry from baking cup. If chocolate is still too soft, return berries to fridge for another few minutes.
- Holding a berry gently by its calyx, dip each orange strawberry (about 2/3 of the way) into the yellow chocolate. Make circular, swirling motions to coat the bottom 2/3 of the berry and place carefully back into same baking cup.
- Repeat step 13 with remaining orange strawberries & place back into the fridge. Allow another 5 minutes to let chocolate set.
- Remove double-dipped berries from fridge and gently pull on calyx to lift berry from baking cup. If chocolate is still too soft, return berries to fridge for another few minutes.
- Stir SMALL bowl of melted white chocolate (you may add oil if texture needs adjusting.) Have 12 NEW baking cups ready.
- Holding a berry gently by its calyx, dip the tip of each double-dipped strawberry (about 1/3 of the way) into the white chocolate. Then, place berry carefully into a NEW baking cup.
- Repeat step 17 with remaining strawberries & place back into the fridge. Allow triple-dipped berries to chill/set in fridge for an additional 5 minutes.
- Once berries have finished "chillin" in their candy corn costumes, you may serve and enjoy! Beware...they're to die for!
|Serving size: 1 Berry|
|Calories from Fat||108|
|% Daily Value *|
|Fat 12 g||18%|
|Carbohydrates 19 g||6%|
|Sugar 19 g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|