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These dipped strawberries are so simple that even your kids can make them! Just melt some canned vanilla frosting in the microwave ~ then dip the strawberries into the white frosting, and roll the ends in blue sugar. They don't have to be "picture perfect" and precise ~ just pretend the wavier lines are a flag blowing in the wind!
WHITE CHOCOLATE & Blue Sugar Coated STRAWBERRIES
about 1 heaping TB canned white frosting per 2-3 giant strawberries (or 3-5 regular ones)
blue sparkling or decorator sugar
NOTE: Instead of the white frosting, you could also use vanilla melting wafers or bark, or even white chocolate chips.
***
Put the frosting into a small microwave-proof dish (preferably somewhat deep, rather than shallow) ~ microwave on HIGH for 30 seconds (may take 1 minute for the melting wafers, bark & white chocolate chips {white chocolate chips may need a tsp. of Crisco stirred into them after a minute too}).
Meanwhile, set out a bowl of sparkling blue sugar and a piece of parchment or waxed paper (for the strawberries to harden).
Stir the frosting (or whatever you're using). Then dip the strawberries in (about 3/4 way). Immediately roll the bottom 1/3 in the blue sugar. Set on the paper to harden.
WHITE CHOCOLATE & Blue Sugar Coated STRAWBERRIES
about 1 heaping TB canned white frosting per 2-3 giant strawberries (or 3-5 regular ones)
blue sparkling or decorator sugar
NOTE: Instead of the white frosting, you could also use vanilla melting wafers or bark, or even white chocolate chips.
***
Put the frosting into a small microwave-proof dish (preferably somewhat deep, rather than shallow) ~ microwave on HIGH for 30 seconds (may take 1 minute for the melting wafers, bark & white chocolate chips {white chocolate chips may need a tsp. of Crisco stirred into them after a minute too}).
Meanwhile, set out a bowl of sparkling blue sugar and a piece of parchment or waxed paper (for the strawberries to harden).
Stir the frosting (or whatever you're using). Then dip the strawberries in (about 3/4 way). Immediately roll the bottom 1/3 in the blue sugar. Set on the paper to harden.
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