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State Fair Chocolate Strawberry Waffle Pops

Serves Serves 20 to 25     adjust servings


  • 20 to 25 medium to large strawberries, tops removed
  • 18 ounces dark cocoa candy melts

Optional: shortening (about 1 tablespoon)

  • 2 quarts vegetable oil, for deep frying
  • 2 cups dry waffle mix
  • 1 1/2 cups milk
  • 2 large eggs
  • confectioners' sugar for dusting
  • skewers


  1. Pull tops off the strawberries
  2. Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper.
  3. Put the chocolate in a deep microwave safe bowl.
  4. Melt in 1 minute intervals, stirring after each.

NOTE: It took (2) 1 minute intervals for my chocolate chips to melt, if chocolate appears to be too thick, add the shortening; stir until melted.

  1. Dip the strawberries in the melted chocolate, making sure to completely submerge the strawberry up to and around the entry area of the skewer.
  2. Place on the prepared baking sheet and freeze until the chocolate hardens (about 15 minutes).
  3. Heat vegetable oil in a deep pot until a deep-fry thermometer registers 360°.
  4. While the oil heats, add waffle mix, milk and eggs to a medium bowl; whisk all ingredients together until no lumps appear.
  5. Dip the chocolate covered strawberries in the batter, turning to coat and completely submerging the strawberry so that the batter encases the chocolate.

TIP: What worked best for me was taking only one chocolate covered strawberry out of the freezer at a time, dipping it into the batter and the hot oil to fry.

  1. Fry, turning as needed, until batter is golden and just cooked through.
  2. Remove from hot oil and place on a baking sheet lined with parchment paper.
  3. Dust with confectioners' sugar.