8 oz semisweet chocolate, finely chopped
1 lb cold strawberries, washed and dried well
2 cups popping sugar from Molecule-R


Place chocolate in a bowl set over (not in) a sauce pan of simmering water. Stir occasionally, until melted and remove from heat.Line a baking sheet with waxed paper, dip each strawberry in chocolate, twirling it to coat and then roll them in popping sugar. Place on waxed paper.

Let strawberries sit to harden chocolate. Do not store strawberries in refrigerator as the condensation will alter the popping sugar.

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