12 whole strawberries, washed and dried thoroughly
2 C. white chocolate chips
2 Tbsp. Crisco® All-Vegetable Shortening
Orange gel food coloring (not water based)
Crushed chocolate cookies or chocolate sprinkles (optional – for Easter “Carrot” Strawberries)
DIRECTIONS
After washing and drying strawberries, allow them to come to room temperature.
Line a baking sheet with waxed paper.
In a microwave safe, glass measuring cup or bowl, combine the chocolate chips and shortening.
Heat for 30 seconds, then stir well. The chips may remain whole at this point.
Heat an additional 30 seconds and stir again. Continue in 30 second increments, stirring, until the mixture is melted.
Add a couple of drops of gel food coloring and stir to combine. Add more gel if needed to achieve your desired final color.
Holding the strawberries by the leaves or stem, dip into the chocolate mixture. Gently shake to allow excess chocolate to drip off the berry.
You may need to stir the mixture after dipping a few berries.
Place on prepared pan and allow to set. You can speed this up by refrigerating them, but the chocolate may take on a slightly cloudy look.
For Easter “Carrot” Strawberries:
When set, pour crushed cookies or sprinkles on a platter and place berries on top.
Helpful Tips
Do not use water based food coloring as it will cause the chocolate to seize. For the same reason, only use shortening, not butter.
If you do not have gel food coloring, you can use orange (or a mixture of yellow/red) candy coating pieces. Use 1-2 Tbsp. Crisco® All-Vegetable Shortening for every 12 oz. of candy coating chips.
Helpful Tips
