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Step 1: Get the Chocolate. The first step to making chocolate-covered strawberries is getting the right kind of chocolate. Good, thick chocolate will ensure that it forms around the strawberry easily and effectively. To melt the chocolate, microwave for 20 seconds, then stir well with a spoon or other utensil.

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Microwave on high in 30 second bursts, stirring in between, until smooth (see video). Pick up a strawberry by its stem, or gather up the leaves around the stem to get a grip hold on the strawberry. Dip into the chocolate, rolling to coat most of it (see video), the place onto the tray. Repeat with remaining strawberries.

Strawberry

Special equipment: 2 wooden skewers, soaked for at least 30 minutes. Thread 3 berries on each soaked wooden skewer. Braai (grill) for 3 to 4 minutes, turning until charred and slightly soft.

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Instructions. Wash and rinse the strawberries, then dry them individually with a paper towel. Dry them very well, then let them air dry for 30-60 minutes at room temperature. Place the chocolate in a microwave-safe bowl, and microwave in 20 second intervals, stirring after each time, until melted.

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Prepare a piece of styrofoam to hold the pops, by punching 24 holes in it with one of the sticks. Using a double boiler, slowly melt the chocolate over low heat. (Or use the microwave method - Microwave in 30 second increments, stirring in between, until melted.) Dip the strawberries in the chocolate, coating down to the stick.

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Heat on medium-high until the mixture reaches 305°F (hard crack) on a thermometer. Acting quickly, dip strawberries into the syrup, one stick at a time. Tilt the pot at a slight angle so the syrup can pool to one side for easier dipping. You can also spoon the mixture over the fruit.

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Dip a strawberry into the syrup and turn the stick gently to cover the strawberry completely. Allow excess syrup to drip off and place sugared strawberry on the baking sheet. Repeat until all the strawberries are sugared. Allow the sugar coating to harden completely before removing from the baking sheet, about 10 minutes. Serve immediately.

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Use a candy thermometer to boil sugar until it's about 300 degrees. (About 15-20 minutes) Remove from heat and dip berries immediately in sugar mixture. Tap gently to drip any extra sugar syrup and carefully place into the sugar glasses to dry. Repeat until all berries are covered. Let stand for 10 minutes to harden.

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Prepare your workspace with a parchment lined baking tray to place the dipped strawberries on. Melt the chocolate in a double boiler or in the microwave. Dip the strawberries in melted chocolate. Coat in desired toppings. Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.

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Instructions. Assemble skewers: String mint leaf, cake cube, strawberry, another mint leaf, and then another cake cube. You can also alternate and put two strawberries and one cake cube on some of the skewers, if you'd like. Prepare whipped cream: In a medium bowl, whisk together cream cheese and powdered sugar. Fold in whipped cream.

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Making strawberry pops is pretty straightforward and requires no heat at all. Prepare the Strawberries: First, rinse the strawberries under cold water. Pat them dry, cut off the ends, and pierce each one with a lollipop stick. Melt the Chocolate: Next, melt the chocolate chips with shortening in the microwave in 20 second rounds.

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Poke a skewer into the leafy end of the strawberry. Dip the berry into the chocolate, gently twirling it until 1/2 to 3/4 of the berry is evenly coated. Hold the strawberry over the pot to let any excess chocolate drip off, and then gently push the skewer down into the block of florist's foam to let the chocolate set.

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20 skewers. 20 strawberries. 1/2 cup water. 2 cups sugar. First, AmiLin poured the sugar into a nonstick saucepan. Then she poured the water on top. She turned the heat up and melted the mixture together. "Make sure you don't mix it though because you don't want any clumps," AmiLin said. "You want more of a syrup.".

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Directions. Total time: 25 minutes. Rinse and carefully dry strawberries. Place a colander upside down on a baking sheet or line a baking sheet with parchment paper and set aside. In a small, heavy-bottomed saucepan, stir together sugar, water and corn syrup. Bring to a boil over medium-high heat, stirring a few times only until sugar dissolves.

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Things just taste better - or are at least more enjoyable - when they're on sticks, so get ready for fun and excitement because this list has 25 options for desserts on a stick. 1. Strawberry Shortcake Kabobs. As an avid lover of strawberry shortcake, it was hard for me to believe that someone had a way to improve it, and as far as taste.

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Dip the strawberries. With each strawberry, pick it up by the leaves and slowly dip it into the chocolate mixture until it almost reaches the top. Rotate the strawberry to make sure all sides are coated. Lay the dipped strawberries on the baking sheet. Repeat for the rest of the strawberries.