Strawberry Shortcake Candy Apples are a delightful fusion of classic carnival fun and beloved dessert flavors, offering a perfectly crunchy, sweet, and fruity indulgence that’s surprisingly simple to create in your own kitchen. This recipe is your guide to crafting these visually stunning and incredibly tasty treats, perfect for parties, holidays, or simply as a special homemade dessert.
Key Ingredients for Strawberry Shortcake Candy Apples:
- 6-8 small to medium-sized apples: Choose firm, tart-sweet varieties like Honeycrisp, Fuji, or Pink Lady for the best flavor balance. Ensure they are clean and dry. A clean surface is essential for candy apple success.
- 1 ½ cups granulated sugar: This forms the base of our brittle candy coating.
- ¾ cup light corn syrup: Crucial for preventing sugar crystallization and creating a smooth, pliable candy.
- ¾ cup water: Dissolves the sugar and corn syrup, allowing them to cook evenly.
- 1 teaspoon strawberry extract: For that unmistakable strawberry flavor infusion.
- ** ½ teaspoon red food coloring:** To achieve a vibrant, classic candy apple red hue. Adjust to your desired intensity.
- ¼ cup crushed freeze-dried strawberries: These add a burst of intense strawberry flavor and a delightful visual sprinkle.
- ¼ cup finely crushed shortbread cookies or vanilla wafer cookies: For that essential shortcake crumble topping.
- 6-8 wooden apple sticks or lollipop sticks: Sturdy sticks are needed to hold the candy apples.
How to Make Strawberry Shortcake Candy Apples:
This recipe is designed for ease and maximum flavor impact, promising a satisfying crunch and a burst of berry sweetness in every bite. The surprisingly quick preparation time means you can whip up a batch of these delightful Strawberry Shortcake Candy Apples in under an hour, making them an ideal last-minute treat.
Step-by-Step Instructions:
- Prepare the Apples: Wash and thoroughly dry each apple. Remove any stickers. Insert a sturdy wooden stick firmly into the stem end of each apple, pushing it about halfway through the apple. Set aside on parchment paper-lined baking sheets or plates. This ensures they are ready to be dipped once the candy is perfect.
- Combine Candy Ingredients: In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently just until the sugar is moistened.
- Cook the Candy: Place the saucepan over medium-high heat. Bring the mixture to a boil without stirring. Use a candy thermometer and clip it to the side of the pan, ensuring the bulb is submerged but not touching the bottom. Cook until the mixture reaches 300°F (150°C), which is the hard crack stage. This process can take about 10-15 minutes. Resist the urge to stir the syrup while it’s cooking, as this can cause crystallization.
- Add Flavor and Color: Once the candy reaches 300°F (150°C), carefully remove the saucepan from the heat. Stir in the strawberry extract and red food coloring. Be cautious as the mixture will bubble up. Stir until the color is evenly distributed and the fragrance of strawberry is present.
- Dip the Apples: Working quickly, tilt the saucepan slightly and carefully dip each apple into the hot candy syrup, rotating it to coat evenly. Allow any excess syrup to drip back into the pan. If the syrup starts to thicken too much, you can briefly return it to low heat, but be careful not to overheat.
- Add the Toppings: Immediately after dipping an apple, while the candy coating is still wet, roll the bottom half of the coated apple in the crushed freeze-dried strawberries and then in the crushed shortbread cookies. This creates the signature “shortcake” effect. You can also sprinkle some of the toppings directly onto the wet candy.
- Set the Candy Apples: Place the topped candy apples back onto the parchment-lined baking sheets. Allow them to cool and harden completely at room temperature, which will take about 20-30 minutes. Do not refrigerate, as this can cause condensation and make the candy sticky.
Why You’ll Love This Strawberry Shortcake Candy Apples:
You are going to absolutely adore these Strawberry Shortcake Candy Apples for so many reasons! The star attraction is undoubtedly that perfectly crisp, glossy candy shell that gives way to a sweet strawberry-infused flavor, complemented by the delightful textural contrast of crunchy shortbread and intensely fruity freeze-dried strawberries. Imagine a classic fairground treat elevated with the comforting, familiar taste of strawberry shortcake – it’s truly a magical combination.
Plus, making these at home is a fantastic way to save money compared to purchasing them from specialty shops, and it allows you to customize the sweetness and topping intensity to your exact liking. This recipe offers a cost-effective way to bring a touch of artisanal sweetness into your home, making it perfect for everyday indulgence or a show-stopping dessert for any occasion. Don’t wait; dive into this recipe and experience the joy of creating these beautiful and delicious Strawberry Shortcake Candy Apples for yourself!
Storing and Reheating Tips:
Storing your delicious Strawberry Shortcake Candy Apples is straightforward, ensuring you can enjoy their delightful crunch for days to come.
- Room Temperature Storage: The best way to store fully hardened candy apples is at room temperature. Wrap each candy apple individually in cellophane or plastic wrap, ensuring it’s sealed Tightly. Place the wrapped apples in an airtight container or a sturdy box to prevent them from sticking together. They will stay fresh and maintain their crispness for up to 3-4 days. Avoid storing them in humid environments, as this can affect the candy coating.
- Freezing (Not Recommended for Candy Coating): While it’s possible to freeze apples, the candy coating of candy apples does not freeze well. The moisture from the freezer can cause condensation, making the candy sticky and dull. Therefore, freezing is not recommended for maintaining the quality of your Strawberry Shortcake Candy Apples.
- Reheating: Reheating is generally not necessary or recommended for candy apples, as they are best enjoyed at room temperature. If, by chance, your candy coating has softened slightly due to humidity, you can try placing them in a cool, dry place for a few hours to let them re-harden.
Final Thoughts:
Creating these Strawberry Shortcake Candy Apples is a simple yet incredibly rewarding culinary adventure. They offer a nostalgic delight with a flavorful twist that’s sure to impress, so gather your ingredients and get ready to make some sweet magic!
Strawberry Shortcake Candy Apples
Ingredients
Equipment
Method
- Wash and thoroughly dry each apple. Remove any stickers. Insert a sturdy wooden stick firmly into the stem end of each apple, pushing it about halfway through the apple. Set aside on parchment paper-lined baking sheets or plates.6-8 small to medium-sized apples, 6-8 wooden apple sticks or lollipop sticks
- In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently just until the sugar is moistened.1 ½ cups granulated sugar, ¾ cup light corn syrup, ¾ cup water
- Place the saucepan over medium-high heat. Bring the mixture to a boil without stirring. Use a candy thermometer and clip it to the side of the pan, ensuring the bulb is submerged but not touching the bottom. Cook until the mixture reaches 300°F (150°C), which is the hard crack stage. This process can take about 10-15 minutes. Resist the urge to stir the syrup while it’s cooking, as this can cause crystallization.1 ½ cups granulated sugar, ¾ cup light corn syrup, ¾ cup water
- Once the candy reaches 300°F (150°C), carefully remove the saucepan from the heat. Stir in the strawberry extract and red food coloring. Be cautious as the mixture will bubble up. Stir until the color is evenly distributed and the fragrance of strawberry is present.1 teaspoon strawberry extract, ½ teaspoon red food coloring
- Working quickly, tilt the saucepan slightly and carefully dip each apple into the hot candy syrup, rotating it to coat evenly. Allow any excess syrup to drip back into the pan. If the syrup starts to thicken too much, you can briefly return it to low heat, but be careful not to overheat.6-8 small to medium-sized apples
- Immediately after dipping an apple, while the candy coating is still wet, roll the bottom half of the coated apple in the crushed freeze-dried strawberries and then in the crushed shortbread cookies. This creates the signature “shortcake” effect. You can also sprinkle some of the toppings directly onto the wet candy.¼ cup crushed freeze-dried strawberries, ¼ cup finely crushed shortbread cookies or vanilla wafer cookies
- Place the topped candy apples back onto the parchment-lined baking sheets. Allow them to cool and harden completely at room temperature, which will take about 20-30 minutes. Do not refrigerate, as this can cause condensation and make the candy sticky.