Get ready to experience a dessert sensation with these Strawberry Shortcake Candy Apples, a delightful fusion that transforms classic carnival treats into a nostalgic, flavor-packed indulgence. This recipe is your shortcut to creating a show-stopping dessert that’s surprisingly simple to make and guaranteed to impress.
Key Ingredients for Strawberry Shortcake Candy Apples
- 6-8 medium-sized apples (such as Gala, Fuji, or Honeycrisp), washed and thoroughly dried
- 1 ½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- ½ teaspoon cream of tartar
- 1 teaspoon strawberry extract (or ½ teaspoon vanilla extract and ¼ teaspoon rosewater for a floral note)
- Red food coloring (optional, for a vibrant pink hue)
- For Dipping & Decorating:
- 1 cup crushed freeze-dried strawberries
- ½ cup crumbled shortbread cookies or vanilla wafers
- ¼ cup chopped fresh strawberries (optional, for extra freshness)
- White chocolate melting wafers, melted (for drizzling)
- Prepared whipped cream (for serving, optional)
How to Make Strawberry Shortcake Candy Apples
These Strawberry Shortcake Candy Apples are incredibly easy to make, offering a burst of sweet and creamy flavors in every bite. The simplicity of the candy coating combined with the familiar textures of shortcake and fresh strawberry offers a multi-layered dessert experience. With a hands-on time of about 30 minutes and a chilling time of 15 minutes, you can whip these up for a quick treat or a festive gathering.
Step-by-Step Instructions
- Prepare the Apples: Wash your apples thoroughly and pat them completely dry. This is crucial for the candy coating to adhere properly. Insert a sturdy lollipop stick or craft stick about halfway into the core of each apple, ensuring it’s secure. You can also use wooden skewers if preferred.
- Set Up Your Workspace: Line a baking sheet with parchment paper or a silicone baking mat. Have your crushed freeze-dried strawberries, crumbled shortbread cookies, and any other toppings ready and within easy reach. This step is important for quick decorating once the apples are dipped.
- Make the Candy Coating: In a medium-sized saucepan, combine the granulated sugar, light corn syrup, water, and cream of tartar. Stir gently just until the sugar is moistened.
- Cook the Syrup: Place the saucepan over medium-high heat. Bring the mixture to a boil without stirring initially. Use a wet pastry brush to wipe down any sugar crystals that form on the sides of the pan to prevent crystallization.
- Reach the Hard Crack Stage: Continue to boil the syrup until it reaches the hard crack stage, which is approximately 300-310°F (149-154°C) on a candy thermometer. This typically takes about 10-15 minutes. If you don’t have a thermometer, you can test the syrup by dropping a small spoonful into a glass of ice water; it should form hard, brittle threads.
- Add Flavor and Color: Once the syrup reaches the correct temperature, immediately remove the pan from the heat. Carefully stir in the strawberry extract (and optional food coloring, if using). Be cautious as the mixture will bubble up.
- Dip the Apples: Working quickly, tilt the saucepan and dip each prepared apple into the hot candy syrup, swirling to coat it evenly. For a thicker coating, you can dip an apple twice. Allow any excess syrup to drip back into the pan.
- Add the Toppings: Immediately after dipping an apple, roll it in your prepared crushed freeze-dried strawberries and crumbled shortbread cookies. Press gently to help the toppings adhere. If using fresh strawberries, you can press them on now as well, though they may not stick as well as the dried ingredients.
- Chill and Set: Place the decorated candy apples back onto the prepared baking sheet. Allow them to cool completely at room temperature for about 15-20 minutes, or until the candy coating is firm and hard. You can refrigerate them for a few minutes to speed up the setting process if needed.
- Drizzle (Optional): Once the candy coating is set, melt your white chocolate wafers according to package directions. Drizzle the melted white chocolate over the candy apples for an extra touch of sweetness and visual appeal.
- Serve: Serve your Strawberry Shortcake Candy Apples immediately, or let them set fully before serving. They are best enjoyed fresh but can be stored for later.
Why You’ll Love This Strawberry Shortcake Candy Apples
You’ll adore these Strawberry Shortcake Candy Apples for their delightful blend of textures and familiar, comforting flavors that evoke childhood joy. The star of this treat is the vibrant strawberry flavor, amplified by freeze-dried strawberries and a hint of sweet extract, perfectly complemented by the crumbly, buttery shortcake coating. Making these at home is incredibly cost-effective compared to purchasing similar artisanal treats, allowing you to create a stunning dessert for a fraction of the price, perfect for parties or a special family treat.
Unlike a traditional candy apple or a simple strawberry shortcake, these Strawberry Shortcake Candy Apples offer a playful, handheld experience that combines the best of both worlds. The crunchy candy shell gives way to a juicy apple, all adorned with the beloved tastes of summer. So why wait? Gather your ingredients and dive into making this wonderfully whimsical dessert that’s sure to become a new family favorite.
Storing and Reheating Tips
Storing Strawberry Shortcake Candy Apples:
- Room Temperature: If your candy apples are fully set and the environment is cool and dry, they can be stored uncovered at room temperature for up to 24 hours. However, humidity can cause the candy coating to become sticky.
- Refrigeration (Recommended for Longevity): The best way to store leftover Strawberry Shortcake Candy Apples is in the refrigerator. Place them on a parchment-lined plate or in an airtight container. Ensure there is space between each apple to prevent them from sticking together. They can be stored in the refrigerator for up to 3-4 days. Be aware that the longer they are stored, the softer the candy coating might become.
- Freezing: Freezing Strawberry Shortcake Candy Apples is not highly recommended as the candy coating can become hard and brittle, and condensation can form upon thawing, making it sticky. If you must freeze them, wrap each apple individually in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 1 month. Thaw them slowly in the refrigerator overnight before consuming.
Reheating Strawberry Shortcake Candy Apples:
- These candy apples are best enjoyed cold or at room temperature. Reheating is generally not recommended as it will melt the candy coating.
- If you’ve refrigerated them and they feel too hard, you can let them sit at room temperature for about 20-30 minutes before serving to soften slightly.
Final Thoughts
These Strawberry Shortcake Candy Apples are a truly delightful treat that offers a fun and delicious way to celebrate sweet, fruity flavors. They are a perfect project for a weekend baking session or a festive occasion, bringing smiles to faces of all ages. Give them a try – you won’t be disappointed by this irresistible creation!