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Caramel- and Chocolate-Dipped Strawberries

Source of Recipe


The Seattle Times






List of Ingredients



• 24 strawberries
  
• 1-1/4 cups sugar
  
• 1/2 cup water
  
• 2 ounces semisweet chocolate, finely chopped
  
• 1/2 tsp vegetable oil
  






Instructions



1. Wash the strawberries, but do not hull. Dry well with paper towels.
   
   
2. Line a baking sheet with parchment paper and lightly oil.
   
   
3. In a medium-size, heavy-bottom saucepan, combine the sugar and water. Stir over medium-low heat until the sugar has melted. Bring to a boil and continue to boil without stirring just until the syrup turns a very light caramel color. Remove the pan from the heat and swirl until the caramel darkens slightly. (This will take about 1 minute.)
   
   
4. Insert a toothpick into the top of a strawberry and quickly dip in the caramel. Place on the baking sheet and remove the toothpick. Continue with the remaining strawberries and caramel.
   
   
5. Melt the chocolate with the vegetable oil in the top of a double boiler set over hot water. When the chocolate has almost melted, remove from the heat and stir well. Let cool slightly and dip just the ends of the caramel-dipped strawberries in the chocolate. Place back on the baking sheet and refrigerate until ready to serve.
   
   Makes 24 pieces.
   
   






Final Comments


These strawberries are very perishable and will only hold for about 2 hours in refrigeration.