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.
Notes
Store at room temperature. Wrap individually in cellophane or plastic wrap and place in an airtight container. Best enjoyed within 3-4 days.
