Red Hot Dipped Strawberries

Printable Version

1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
¼ cup Fischer & Wieser Red Hot Jalapeño Jelly
1 cup Cream Cheese, room temp
¼ cup Powdered Sugar
1 teaspoon shortening or vegetable oil
½ cup semisweet chocolate chips or white vanilla baking chips 

1. Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.

2. Hull strawberries.

3. In a small mixing bowl, blend room temperature cream cheese, powder sugar, and jelly. Put about a teaspoon in each strawberry to your liking. Place sheet in fridge until you finish preparing dipping sauce.

4. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.

5. Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined tray or cookie sheet.

6. Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature). So oil may be optional depending on how quickly it will be served.



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