Chocolate-Dipped Fruit
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 98. Vision transcription from the scanned page; needs review.
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Ingredients
- Chocolate-dipped strawberries are pictured on page 91.
- 2 1/2 cups fresh strawberries, maraschino cherries, canned pineapple chunks or mandarin orange sections, or a combination
- 8 ounces chocolate- or vanilla-flavored confectioners' coating
Instructions
- Drain fruit on paper towels for several hours. Melt confectioners' coating (see tip, opposite). Holding fruit by one end, dip a portion into melted coating. (Or, to completely cover the fruit, drop one piece at a time into melted coating.) Use a fork to lift fruit out of coating.) Let excess coating drip off fruit; place on a baking sheet lined with waxed paper. Let dry. If desired, drizzle with additional melted coating. Serve fruit the same day it is dipped.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Chocolate Dipped Fruits" by włodi; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/19716902@N00/3106491104. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.