Q1: What is the absolute, number one secret to perfectly smooth, melted candy for dipping?

The most important secret is to melt it gently and slowly , especially if you are using a microwave. The second secret is to make sure that no water comes into contact with your melted candy, as this will cause it to "seize" and become a thick, grainy, and unusable mess.

Q2: Why did my melted candy get thick and lumpy?

This is called "seizing," and it is almost always caused by one of two things: either it came into contact with a small drop of water , or it was overheated . If it has just become a little too thick, you can often save it by stirring in a small amount of coconut oil or vegetable shortening until it is smooth again.

Q3: How far in advance can I make chocolate-covered strawberries?

They are at their absolute best and freshest on the day that they are made . You can make them up to 24 hours in advance , but be aware that the strawberries may start to release a little bit of moisture under the candy shell as they sit.

Q4: Can I use real chocolate instead of candy melts?

You can, but it is a bit more challenging. To get that classic, shiny, and hard "snap," real chocolate needs to be tempered , which is a more advanced process of heating and cooling it to specific temperatures. Candy melts are a fantastic shortcut that gives you a perfect result with no tempering required.

Q5: What is the best way to dry my strawberries completely before I dip them?

After you have washed your strawberries, it is a great idea to first let them air-dry in a single layer on a kitchen towel for about 30 minutes. Then, just before you are ready to dip them, you can use a fresh, dry paper towel to gently pat each one completely dry, paying special attention to the area around the green leaves.

Fun Halloween Chocolate-Covered Strawberries

Fun Halloween Chocolate-Covered Strawberries (3 Ways!)

A festive and creative recipe for Halloween-themed chocolate-covered strawberries, providing instructions for three different fun and spooky designs: green ‘Monsters,’ white ‘Ghosts,’ and orange ‘Pumpkins.’ Using fresh strawberries and various colors of candy melting wafers, this recipe walks through the process of dipping and decorating the fruit to create edible treats perfect for a Halloween party. Techniques include using sanding sugar for texture and piping on details like eyes and mouths.

Author: Evelyn

Ingredients

For the Monsters:
6 ounces dark-green candy melting wafers
1 to 2 teaspoons coconut oil or vegetable shortening (if needed)
1/2 cup dark-green sanding sugar
12 large strawberries with green tops, rinsed and well-dried
24 small candy eyeballs
1 ounce chocolate chips (optional, for mouths)
For the Ghosts:
6 ounces white candy melting wafers
1 to 2 teaspoons coconut oil or vegetable shortening (if needed)
12 large strawberries with green tops, rinsed and well-dried
1 ounce black candy melting wafers or chocolate chips
For the Pumpkins:
6 ounces orange candy melting wafers
1 to 2 teaspoons coconut oil or vegetable shortening (if needed)
12 large strawberries with green tops, rinsed and well-dried
1 ounce chocolate chips

Instructions

For the Monsters: Melt the green candy wafers in a double boiler until smooth. Dip each strawberry in the melted candy, then gently press into a bowl of sanding sugar to coat. Place on a parchment-lined baking sheet and refrigerate for 10 minutes to set. Use a bit of melted candy to ‘glue’ on two candy eyeballs. If desired, melt chocolate chips and use a piping bag to pipe mouths onto the monsters. Let set for 10 more minutes.
For the Ghosts: Melt the white candy wafers in a double boiler until smooth. Dip each strawberry, letting the excess drip and pool at the base on a parchment-lined baking sheet to create a ‘ghostly’ shape. Refrigerate for 10 minutes to set. Melt the black candy wafers or chocolate chips and use a piping bag to pipe on oval eyes and a mouth for each ghost. Let set for 10-15 minutes.
For the Pumpkins: Melt the orange candy wafers in a double boiler until smooth. Dip each strawberry in the melted candy and place on a parchment-lined baking sheet. Refrigerate for 10 minutes to set. Transfer the remaining orange candy to a piping bag and pipe vertical lines on the strawberries to create pumpkin ‘ribs.’ Refrigerate for 5 more minutes. Melt the chocolate chips and use a piping bag to pipe on jack-o’-lantern faces. Let set for 10-15 minutes.

Notes

It is crucial to ensure the strawberries are completely dry before dipping them in the melted candy, as any water can cause the candy to seize.
A double boiler is recommended for gently melting the candy wafers, but a microwave can also be used in short intervals. A little coconut oil or shortening can be added to smooth the consistency if needed.
These treats require several chilling steps in the refrigerator to properly set the candy coatings.

Find it online: https://cookupjoy.com/halloween-chocolate-covered-strawberries/