Salted caramel chocolate covered strawberries

Marion Dyess


Since the salted caramel craze has come out I have really loved it. Today I was dipping strawberries in chocolate and I just happen to have some Caramell in my fridge. The rest is history. You will wow your guests with this gorgeous dessert. Not only that if you pick your favorite chocolate and use the Caramell syrup you will have a dessert that is so delicious and yummy-you won't believe it!


★★★★★ 2 votes

1 Hr
10 Min
Stove Top


  • 1 box
    large driscoll strawberries
  • 1 bag(s)
    hershey's milk chocolate nuggets
  • 2 Tbsp
  • 1 bottle
    caramel syrup
  • ·
    course kosher salt
  • ·
    your own beautiful serving plate sprayed lightly with cooking spray

How to Make Salted caramel chocolate covered strawberries


  1. Washer strawberries and place on a rack or some paper towels to dry. It is very important that they are dry.
  2. Take your 12 ounces of chocolate and 2 tablespoons of shortening and place in a small pot. Then take another pot of boiling water to put underneath I usually pick a pot that is smaller than the one I put the chocolate in. Once the water starts boiling I put the pot with the chocolate on top and I start stirring until I get a really nice smooth consistency.
  3. Then I usually take a wooden skewer and I start dipping my strawberries being as careful as I can to pull back to green tops. After I dip them I let the excess drip and I place them on a sheet pan that's got parchment paper already on top of it
  4. Once have done that I let them sit for a few minutes and then I take my Caramell syrup and start drizzling diagonally back-and-forth on an angle.
  5. Sprinkle a little bit of kosher salt on top afterwards and Voila! I let them sit on the porch and paper until the chocolate is set.
  6. I think it's easier to handle the strawberries when I played them on a very pretty – lightly sprayed with cooking spray. I lay them down points out and tops towards the center and I take the last few and pile them in the middle.

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