Whether you use chocolate covered strawberries as a dessert garnish or a stand-alone treat, they are guaranteed to disappear quickly.
- Yields: 30 dipped berries
- Prep: 45 mins
- Freeze: 30 mins
ounces vanilla-flavored candy coating
cups fresh strawberries, rinsed and patted dry (about 30)
semisweet chocolate or chocolate-flavored candy coating
- In a small saucepan melt the vanilla candy coating over low heat, stirring constantly. Remove from heat. Holding a berry by its green cap, dip a portion of the berry into the melted vanilla coating. Let excess coating drip off berry; place on a baking sheet lined with waxed paper. Let dry. Working quickly, repeat with more berries.
- In another small saucepan melt chocolate over low heat, stirring constantly. Dip additional strawberries in melted chocolate. Or, for double-dipped berries, dip the dry, vanilla-coated berries in the melted chocolate, leaving part of the vanilla coating showing. Let dry. Chill.
From the Test Kitchen
Coat the berries with candy coating and/or chocolate. Cover and chill up to 2 hours ahead.