Ingredients
Equipment
Method
- Line a baking sheet with parchment paper.
- Place the orange candy melts and 1 tablespoon of vegetable shortening (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and melted. If the mixture is too thick, add a little more shortening, 1 teaspoon at a time, until it reaches a dipping consistency.
- Dip each strawberry into the melted orange candy melts, coating about three-quarters of the way up. Let excess chocolate drip back into the bowl. Place the coated strawberries on the prepared baking sheet.
- Place the green candy melts and 1 tablespoon of vegetable shortening (if using) in a separate microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and melted. Transfer the melted green candy to a small piping bag or a zip-top bag with a tiny corner snipped off.
- Pipe a small stem onto the top of each dipped strawberry. Then, pipe a few small leaves around the stem.
- Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is firm.
- Serve and enjoy your strawberry pumpkins.
Notes
Make sure your strawberries are completely dry before dipping. Any moisture can cause the candy melts to seize up. You can also use food coloring designed for candy melts to adjust the orange color if desired.