30/06/2014
A popular American pastime, many people celebrate the 4th of July with a camping trip. In South Dakota, Independence Day is practically Christmas – patriotism and fireworks galore, but camping can sometimes limit your ability to create your own festivities. We’re here to tell you, you don’t have to miss out! Add that extra touch to your camping celebration with this easy 4th of July recipe.
Patriotic and delicious, this 4th of July recipe is perfect for the adventurous eater and a hit with the kids. Be warned, the pop rocks set this snack apart from your average chocolate-covered strawberries with a fizzy, firecracker sensation in your mouth!
| Ingredients | Tools |
| 1 bag (12 ounces) white baking chips (2 cups) | cookie sheet |
| 1 tablespoon shortening | wax paper |
| 18 large strawberries with leaves | saucepan |
| 1 pkg blue pop rocks – blue razz or tropical punch | wooden spoon |
| toothpicks |
Directions
Cover your cookie sheet with wax paper to prevent the chocolate from sticking to the pan while it cools. Heat the white baking chips and shortening in your saucepan over low heat, stirring constantly so the mix doesn’t burn.
Once your chips are melted, poke each strawberry with a toothpick in the stem area and dip it into the melted chips, covering about two-thirds to three-fourths of the strawberry. To save on toothpicks, feel free to reuse the same toothpick on each strawberry.
Helpful Tip: wash your strawberries in cold water and pat dry with a paper towel before you dip them. Taking your strawberries directly from the fridge before dipping them could make them mushy.
Before the chocolate has a chance to harden, dip the bottom third of the strawberry directly into the pop rocks packet, careful not to wipe any chocolate off. Once you’re satisfied with the ratio of blue to white, gently place your strawberry on the cookie sheet to cool.
After all of your Red, White & Blue Strawberries have been dipped, place your cookie sheet in the fridge for 30 minutes to speed up the cooling process. Once they’re cooled and the chocolate is hard, enjoy!
Looking for something more durable in the heat? Try the caramel apple variation of this 4th of July recipe.
| Additional Ingredients | Substitutions |
| caramel apple wraps | apples instead of strawberries |
| 1 pkg red pop rocks – strawberry or cherry | popsicle sticks instead of toothpicks |
Directions
Instead of coating your apples in the melted white chocolate first, take a caramel apple wrap and place it over the top of the apple, contouring it firmly to the apple. It’s ok if the wrap doesn’t entirely cover the bottom of the apple, but it should come pretty close.
Once all of the apples have been wrapped and poked with a popsicle stick, place them on your wax paper covered cookie sheet and pop them in a 200°F oven for about 5 minutes. This gives the caramel a chance to melt to the apple.
After you pull the apples out of the oven, drizzle your melted white baking chips over the caramel using your wooden spoon. Quickly sprinkle your blue and red pop rocks over the warm caramel and white chocolate to complete the patriotic color scheme.
Your caramel should cool quickly, but we recommend popping your apples in the fridge for 15-30 minutes to ensure everything is set.
Whether you’re camping in the Black Hills or BBQing at home, this 4th of July recipe is guaranteed to be a fast favorite! And if you don’t have plans this Independence Day, join Hart Ranch Camping Resort for a weekend jam-packed with festive celebrations and an endless list of recreational activities right on the campgrounds! Book your stay online or by calling 1-800-605-HART (4278).
