Great for Valentine’s day, Mother’s Day, a birthday party or an everyday treat, these Salted Caramel Covered Strawberries will be a hit with kids and adults!
Why These Salted Caramel Covered Strawberries Are So Good
- These Salted Caramel Covered Strawberries only take about 15 minutes to make and I bet 15 seconds to eat. Oh and I cheated.
- You can use store bought caramel, works great!
- Perfect for Valentine’s day.
Ingredients
- Strawberries
- Caramels
- Whipping cream
- Sea salt
- Mixed nuts
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.
Once they are done soaking, pat very dry with paper towels.
Melt the caramel in the microwave, swirl the strawberry to coat, then into your choice of chopped nuts (quick, someone make them with pistachios!!).
Easy Salted Caramel
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.
The Secret To Soft Caramel
I also add a little whipped cream while melting the caramel so that your teeth don’t crack when you bite into the strawberries! The cream softens the caramel a bit. If you want to soften the caramel more, add a little more cream while you are melting the caramels.
Additional Toppings For These Covered Strawberries
Strawberries love to marry up with all kinds of interesting ingredients! For this recipe I’ve covered them in mixed nuts. But you can also sprinkle some chopped basil on them, drizzle a splash of balsamic across them or even dust them with a bit of ground pepper.
Top Tips For These Covered Strawberries
- Select ripe strawberries that are bright red (with minimal whiteness on the tips) so they are not only beautiful but flavorful as well. Take care your strawberries aren’t too ripe or they will be mushy. Discard any strawberries with soft spots.
- Prep everything. You want your strawberries, workspace and all toppings prepped so once your caramel is melted there is no time between dipping, coating and placing. To prep, simply line a baking sheet with parchment paper (so its easily transportable) and make all of your coating preparations such as chopping, toasting etc. then place coatings in dippable bowls.
- Wash and dry strawberries VERY WELL. Your strawberries must be completely dry before dipping otherwise the moisture will cause the chocolate to seize and turn lumpy and solidify.
- Make sure to soak the strawberries in cold water before dipping them.
- Add more whipping cream to your caramel if you want it softer.
- You can store them in the fridge for up to 8 hours.
Video Recipe For Salted Caramel Covered Strawberries
If you’re a video type of person, my good friend Eric of Gardenfork.tv made a quick video of the Salted Caramel Covered Strawberries (with cameos from his beautiful dogs!)
Check Out These Other Delicious Desserts
- Apple Cinnamon Bourekas
- Best Tiramisu Recipe
- Chilled Tapioca Pearls Recipe with Sweet Coconut & Melon
Have you tried this Covered Strawberries recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Salted Caramel Covered Strawberries Recipe
Ingredients
- 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
Instructions
- Soak strawberries in a ice bath for 5 minutes to restore their perky leaves
- Pat strawberries completely dry with paper towels
- 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.
- 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.
Nutrition
