1 pound fresh strawberries

1 cup white chocolate chips or white candy melts

Blue sugar crystals or blue sanding sugar

Wax or parchment paper

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Wash the strawberries and gently pat them completely dry with paper towels.
Line a baking sheet with wax or parchment paper.
Place white chocolate chips or candy melts in a microwave-safe bowl or use a double boiler.
Microwave in 20-second intervals, stirring between each, until smooth and fully melted (or melt gently over simmering water using a double boiler).
Hold each strawberry by the stem or a toothpick and dip it about two-thirds into the melted white chocolate.
Let excess chocolate drip off, then immediately dip or sprinkle with blue sugar crystals.
Place dipped strawberries on the parchment-lined sheet.
Repeat with remaining strawberries.
Allow chocolate to set at room temperature or refrigerate for about 30 minutes until firm.
Serve slightly chilled or at room temperature.

Ensure strawberries are completely dry before dipping to help chocolate adhere properly.

Use candy melts for a smoother finish if desired.

Do not freeze — freezing causes condensation and mushy berries.

Best enjoyed within 1–2 days of making.

Try drizzling dark or milk chocolate over the white for extra flair.