Best 9 Caramel Dipped Strawberries Recipes

CHOCOLATE SALTED CARAMEL STRAWBERRIES

Steps:

• Line a baking sheet with parchment paper and set aside.
• Using a double boiler, slowly melt chocolate over medium-low heat:
• You can also melt the chocolate in a microwave in 30-second increments, stirring each time until melted. Be careful not to burn the chocolate!
• Using completely dried strawberries, dip each strawberry, one by one, into the melted chocolate:
• Coat the strawberries, but do not completely immerse the berries in the chocolate. Lay each chocolate coated berry onto the prepared pan after dipping.
• In a medium saucepan combine caramel and heavy cream and melt over low heat, stirring constantly.
• Once melted, using a fork dip into the caramel sauce and drizzle in a zig zag pattern over the chocolate covered strawberries.
• Do not completely coat the strawberries in caramel, just a drizzle will do. You don't want to lose any teeth on these babies.
• Sprinkle salt over the caramel covered strawberries.
• Chill strawberries until ready to serve. Remove them from the refrigerator 30 minutes prior to serving for caramel to soften a little.

CARAMEL DIPPED STRAWBERRIES

Steps:

• Melt caramels and cream in microwave.
• Dip strawberries in caramel.
• Roll in nuts before caramel sets.
• Keep in cool place (refrigerator) until ready to serve.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
• In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet.
• Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).

SALTED CARAMEL CHOCOLATE COVERED STRAWBERRIES

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.

CREAMY CARAMEL FRUIT DIP

Steps:

• In a small bowl, beat cream cheese and brown sugar until smooth. Beat in caramel topping until blended. Serve with fruit. Refrigerate leftovers.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Chop pretzels and nuts and place in 2 separate bowls. Chop chocolate.
• In a double boiler, melt chocolate until smooth and velvety.
• Dip strawberries in chocolate and then in pretzels or nuts.
• Place covered strawberries on a 1/2 sheet tray lined with waxed paper. Allow to set at room temperature and serve

GLAZED STRAWBERRIES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminium foil and spraying the foil with nonstick cooking spray.
• Wash the strawberries and dry them carefully.
• Prepare an ice bath by placing ice and cold water in a bowl large enough to hold your intended saucepan.
• Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Insert a candy thermometer.
• Stir until the sugar is completely dissolved.
• Continue to cook, without stirring, until the temperature reaches 300 F on the candy thermometer.
• During this process, which can take from 10 to 20 minutes, wipe down the sides of the saucepan occasionally with a wet pastry brush to prevent crystallization.
• Once the candy has reached 300 F, remove the pan from the heat immediately and immerse the bottom in the prepared ice bath to stop it from cooking any further. Do not let the ice water get into the pot.
• Once the candy has stopped cooking (look for the bubbles to stop rising from the bottom of the pan), remove the pan from the ice water. Now you can begin to dip your berries. Holding a strawberry by the stem, dip it until it is almost submerged in the candy. Be careful not to touch the liquid candy, as it is very hot and can cause painful burns.
• Remove the berry from the candy and allow the excess to drip off the end.
• Turn it a few times to ensure excess candy has dripped off, then place it on the prepared, oiled baking sheet.
• Quickly repeat with remaining berries until they are all coated in candy.
• Allow the candy to set at room temperature.
• Serve immediately and enjoy!

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes., Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth. Stir in food coloring if desired. Drizzle over strawberries. Refrigerate until serving.

CHOCOLATE COVERED DIPPED STRAWBERRIES

Steps:

• Wash strawberries and allow to dry completely.
• Place the chocolate chips and shortening in a microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
• Place the white chocolate coating wafers in another microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
• Holding by the leaves, dip half the strawberries in the chocolate mixture and half in the white chocolate. Allow excess to drip off.
• Place on wax paper and sprinkle with chopped nuts or coconut or sprinkles or drizzle with the opposite color or chocolate.
• Allow to harden. (I place mine in the frig and they are ready in about 30 minutes).
• Place in foil cups if desired.
• Serve that day or place in the refrigerator for storage for a day or two.