Fullers Sugarhouse

Maple Chocolate Strawberries


  • 1 bag (12 oz) semi sweet chocolate chips, divided
  • 1 bag (12 oz) white chocolate or vanilla chips, divided
  • 2 pounds strawberries, washed and dried completely
  • 1 ½ cups Fuller’s Sugarhouse pure maple sugar, pulsed in blender
  • canola oil (optional, to give sheen to chocolate) 4 tablespoons
  • (optional) oil-based food coloring, the kind used specifically for coloring candy


  1. Put 1 cup chocolate chips in a microwave-safe bowl with 1 tablespoon canola oil. Cook on full power, checking at 20-30 second intervals, stirring each time. Stop heating when most, but not all, of the chips are melted—there should be a few chunks left. Stir until it is smooth and chips are completely melted. Be careful not to overcook.
  2. Divide out half of strawberries and dip in melted chocolate, holding by the stem, turning until berry is coated almost to stem; let excess drip off. Place on parchment or waxed paper lined pan.
  3. Repeat with remaining half of strawberries using melted white chocolate chips. To drizzle contrasting melted chocolate on coated berries, melt remaining chips in same way and drizzle onto berries with a spoon or squeeze bottle. Food coloring may be added to the melted white chips, if desired.
  4. Sift the Fuller’s Sugarhouse pure maple sugar onto the strawberries. Store, uncovered or loosely covered, in fridge or cool place for up to 8 hours.