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Strawberries dipped in light pink chocolate with a drizzle design, arranged on a bed of crumbled chocolate cookie crumbs in a metal tray.
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Carrot Strawberries Recipe

Turn chocolate covered strawberries into Carrot Strawberries for Easter! These are fun for a holiday table or to add to Easter Dirt Cups!
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 16 strawberries
Author: Dorothy Kern

Ingredients

  • 1 pound strawberries
  • 2 (10 ounce) bags white candy melts (see note)
  • Orange gel food coloring (see note)

Instructions

  • Wash the strawberries and dry in a kitchen towel until completely dry.
  • Prepare a baking pan with parchment paper lining.
  • Melt the white chocolate in a microwave-safe bowl on 50% power in 30 second increments, stirring between each, for about a 2-3 minutes until completely melted.
  • Add a few drops of gel food coloring to the melted chocolate and stir, adding more as desired to get desired color.
  • Place the melted orange chocolate in a glass or similar sized vessel for easier dipping.
  • Hold the strawberries with its twig (or use a toothpick inserted in the center of the stem) and dip them into the melted chocolate and set on prepared cookie sheet.
  • Once dry, add any leftover melted chocolate to a small sandwich bag and snip off one corner. Drizzle over the berries to decorate.
  • Refrigerate until the chocolate is set.

Video

Notes

  • Chocolate: I prefer using Ghirardelli white chocolate candy melts (sold in the baking aisle).
  • If you can’t find those you can use almond bark or Candiquik.
  • Do not use regular water-based food coloring. Gel food coloring should not seize the chocolate, but regular food coloring can. You can also use candy coloring, sold online and at craft stores.
  • Don’t want to deal with coloring the chocolate? Buy orange chocolate melts (available at Walmart and craft stores).
  • Always dip berries that are room temperature to avoid sweating.
  • Vinegar wash: 1 part vinegar to 3-4 parts water. Gently swirl and soak for 5 minutes. Pat dry and air dry at least 15-20 minutes or until ALL of the moisture is gone. Berries must be dry or the chocolate will seize.
  • Your target melting temperature for chocolate is 90°F.

Nutrition

Serving: 1strawberry | Calories: 195kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 32mg | Potassium: 120mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 12IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 0.1mg

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