If you’ve read any of my other blog posts that involve strawberries you know how much we love them. To my dismay, strawberry season has come to an end for this year. The last batch I bought was to make these fun carrots for Easter.
These are so easy and you only need two ingredients. In addition to strawberries you need candy melts. (affiliate link) I use Wilton because it’s what I can find. Prepare the berries by washing them just before you make these, no sooner. Gently dry them well with a paper towel and set aside until ready to use. You need dry berries or the candy coating won’t adhere well and will fall off. These “carrots” are best made the day you want to serve them. You could stretch making them the day before you want to serve them but if they sit around any longer they will sweat. If you want to serve them for an Easter brunch, make them the night before and keep them in the refrigerator. I like to leave a little of the red berry showing so people know they are strawberries that have been dipped.
Another fun use is to make individual chocolate Jell-O pudding cups and tuck a strawberry in the top. Add some crushed chocolate wafers for “dirt” and they look like a carrot is growing from the ground. A fun treat for a kids Easter party or your Easter celebration.
- 1 (16 ounce) container large strawberries, about 15 or 16
- 2 cups orange candy melts (I used Wilton)
- 2 tablespoons canola oil
- Rinse strawberries and dry completely with paper towels. Line a baking sheet waxed paper.
- Microwave candy melts according to package directions, stirring after each interval, until melted and smooth.
- Holding a strawberry by the green part, dip into candy melts to cover. Shake off excess and lay to set on prepared baking sheet.
- Repeat with remaining strawberries.
- Transfer remaining candy to a plastic bag and snip off corner. Drizzle crosswise over berries. Refrigerate to firm.
This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up! A big thank you to Christie from A Kitchen Hoor’s Adventures for hosting this festive event.
- Deviled Ham Bites by A Kitchen Hoor’s Adventures
- 30 Minute Dinner Rolls by Amy’s Cooking Adventures
- Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
- Easy Citrus Ham by Jolene’s Recipe Journal
- Sausage and Vegetable Strata by A Day in the Life on the Farm
- Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden
- Dipped Strawberry Carrots by Family Around The Table
- Easter Malted Milk Dip by Hezzi-D’s Books and Cooks
- Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee
- Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime