From Richard Strautman
Combine butter, condensed milk, vanilla, and powdered sugar. You can start mixing with a spoon, but will need to blend by hand and handle like you would bread dough.
Take frozen strawberries and cut off the pointed ends. Medium size strawberries work best. Larger ones end up with too large a piece of candy.
Make a pancake of the dough from a small ball approximately 1 inch in diameter (this will vary depending on the size of the strawberries). Wrap the pancake around the strawberry, closing the pancake fully around the strawberry so that no strawberry shows. Place in freezer and freeze for at least one hour. The colder the strawberry the faster the chocolate will cool down and harden, once it is dipped. I keep a little extra powdered sugar around if the dough gets too sticky.
Melt a small amount of parafin (try 0.5 ounces) in a double boiler. Add 12 oz semi sweet chocolate chips. The better quality the chocolate the better the taste. However the ratio of parafin to chocolate will vary based on the brand of chocolate and how much parafin texture you want. This is a delicate balance. The more parafin, the nicer and harder coat you will have, but the candy begins to taste like a candle.
Drop a frozen candy ball into the chocolate. The texture of the melted chocolate should be fairly thick (don't over heat). You will have to heat the chocolate, take it off the base pan, drop in a few strawberries, heat again, etc... in order to keep the chocolate at just the correct temperature. If the chocolate is too warm, you will have most of the candies with inadequate chocolate on the bottom.
Take a soup spoon and move the strawberry around in the melted chocolate, turning it over a few times. Take the covered strawberry out of the melted chocolate with your spoon and slide it off on a sheet of waxed paper. Let the candy cool until it starts to harden and then cut off the legs of chocolate. Place the final chocolate strawberry in a container and place in refrigerator. You can remelt the chocolate legs when you add more chocolate and parafin to the chocolate in the double boiler.
Either serve directly from the refrigerator or shortly after removing from the refrigerator.
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Serving Size: 1 Serving (2230g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6950 | ||
Calories from Fat: 1355 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 150.6g | 201 % | |
Saturated Fat 86.6g | 433 % | |
Monounsaturated Fat 45.8g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 155mg | 48 % | |
Sodium 641mg | 22 % | |
Potassium 4397.2mg | 116 % | |
Total Carbohydrate 1306.6g | 384 % | |
Dietary Fiber 44.9g | 180 % | |
Sugars, other 1261.7g | ||
Protein 131.3g | 188 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6950
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