Salted Caramel Covered Strawberries

Salted Caramel Covered Strawberrie

These Salted Caramel Covered Strawberries only take about 15 minutes to make and I bet 15 seconds to eat. Oh and I cheated.

Instead of making my own caramel, I got a little help from a yellow bag and a microwave.

Oh how I love modern convenience, especially when it comes to candy coated strawberries!

If you want to be real fancy, I suppose you could make your own salted caramel. But me? I’m just fine with these little nuggets. Melt them in the microwave with some sea salt.

Salted Caramel Covered Strawberries

One of the tricks to this recipe is to soak the strawberries briefly in ice water to perk up the green stem and improves the succulent texture of the strawberries.

Salted Caramel Covered Strawberries

Melt the caramel in the microwave, swirl the strawberry to coat, then into your choice of chopped nuts (quick, someone make them with pistachios!!).

Salted Caramel Covered Strawberries

I love messy caramel.

Salted Caramel Covered Strawberries

If you’re a video type of person, my good friend Eric of made a quick video of the Salted Caramel Covered Strawberries (with cameos from his beautiful dogs!)



Salted Caramel Covered Strawberries Recipe

Servings: Prep Time: Cook Time:

This recipe came from a brand-new cookbook called Southern Living Farmer Market Cookbook, and I've try for the recipe so far, all a big hit. Lots of photos and recipes featuring the goods you'd find at your local farmers market.


10 large fresh strawberries
20 caramels
1 1/2 tablespoons whipping cream
1/4 teaspoon sea salt
1 cup coarsely chopped mixed nuts (peanuts and almond slivers)
Wax paper


1. Soak strawberries in a ice bath for 5 minutes to restore their perky leaves
2. Pat strawberries completely dry with paper towels
3. Microwave caramels, whipping cream, and salt in a microwave-safe bowl at MEDIUM(50% power) 2 minutes or until smooth, stirring at 1-minute intervals.
4. Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes. Serve immediately, or cover and chill up to 8 hours.

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Comments 82

  1. Lys

    Mmmm – I have some strawberries in the fridge that will go to waste if I don’t do something with them and this sounds perfect (esp. with the shortcut route!)

  2. Liz - Meal Makeover Mom

    My boys love chocolate-dipped strawberries, so I know they’d go “nuts” over this recipe. And since caramel happens to be on my top-10 list for favorite foods (second only to avocados), I know I’d love them too. Thanks for the recipe and the inspiration to eat more fruit!!

  3. curioustastebuds

    Mmmm. This looks so good! I’ve always loved strawberries dipped in chocolate. I’m pretty sure I’ll love this too. It’s a perfect sweet treat since it combines the healthiness of the strawberry to the sweetness of the caramel. I can’t wait to try them. I’m pretty sure my roommate would love it if I’d make some.

  4. chunky

    oh my gawd!!! i love caramels and this will surely taste like heaven in my mouth. you’re so mean! (in a nice way…hehehe!)

  5. Katherine

    When I went to America I bought a tonne of these Caramels home with me. They are so delicious. You cant get them here in Sydney. I love this recipe.

  6. Katie Clack

    Thanks for posting this recipe! I’ve shared it with family and friends and it gets rave reviews everytime. I don’t know if I’ll ever make chocolate covered strawberries again! This is the perfect desert for any get together-bbq/baby shower/wine tasting, you name it!

  7. Stephanie

    Oh snap! I have a salted caramel strawberries recipe I meant to post around Christmas, but I got buried and never got around to it. You totally beat me to it. πŸ˜‰

  8. Mesha

    Ok, I so looked forward to trying this recipe, and preparing this dessert for a co-workers last day on the job. My daughter and I prepared everything per the recipe, plated the strawberries, let them stand for 15 minutes, covered them with saran wrap and placed them in the fridge overnight. When I pulled the trays from the fridge in the morning, all the caramel and nuts were in a mostly liquidy pool around the strawberries. Needless to say, they weren’t salvageable, so we went with plan B – a berry trifle. I will say, the ONE strawberry I tried before tucking them away for the night was delicious!!!!

  9. Sara

    I just made these to take to a BBQ and all I can say is WOW. I may be covering everything I eat from here on out with salted caramel.

    I found that the skewer was unnecessary, my hands worked better.

    The caramel slid off the berries a bit in the first round but not so much in the second. I’m not sure why….too many variables. Runny caramel? Wet berries? Summer in Houston? Not moving fast enough?

    Anyhow, they taste AMAZING.

  10. Sherry

    Do you have to eat these right away ? I would think the caramel would get to hard to eat them

    1. SteamyKitchen

      nope – but you refrigerate them yes, the caramel hardens.
      if you leave the strawberries too long, like 3-4 hours, the caramel gets a little too soft (strawberries wet)

  11. Sue

    Tried them for a get together at the office and they were a BIG hit. Will definetly make them again. And yes if they sit out awhile the caramel doesn’t stick to well to the strawberry so you have to eat them shortly after being placed out.

  12. kellie

    oh, loverly .. i think they’re flirting with me. and i’m a-SWOONIN’!! *drool* i’m in love.

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  14. Tanya

    Do you need to thoroughly dry the strawberries just like for the chocolate covered strawberries or no?

  15. carrie

    Wow those look amazing. I just made dark chocolate strawberries at home. I have a local stand that has strawberries that are about 2x the normal size.
    I’m anxious to test this recipe out πŸ˜‰

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  18. amandabrooke

    Do you have to use the sea salt, or can it be regular table salt?
    As far as that goes, can you void salt out completely or would it throw the whole recipe off? Thank you for your response! (:

  19. sharee

    Did you mean whipped cream or heavy whipping cream in the recipe? And, what does this add to the finished product? I guess my question is what is it for?

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