Description
Strawberry crunch candy apples feature crisp apples dipped in white chocolate and coated in buttery cookie and freeze-dried strawberry crumbs for a crunchy, flavorful treat reminiscent of strawberry shortcake bars.
Ingredients
- 6 to 8 small crisp apples
- 6 to 8 sturdy wooden sticks or paper straws
- 2 ½ cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- 2 cups white chocolate chips
- 2 tablespoons coconut oil
- 15 to 20 golden sandwich cookies
- 3 tablespoons freeze-dried strawberries
- 3 tablespoons unsalted butter, melted
Instructions
- Wash apples in warm water, dry them completely, remove stems, and insert a stick into the center of each apple.
- Line a baking sheet with parchment or a silicone mat and lightly grease it.
- In a medium heavy saucepan, combine sugar, corn syrup, water, and cream of tartar, stirring only until moistened.
- Bring the mixture to a boil over medium-high heat without stirring; cook until it reaches 300°F (hard-crack stage) using a candy thermometer.
- Remove the syrup from the heat and stir in the vanilla extract.
- Tilt the pan and carefully dip each apple into the hot syrup, turning for even coating, letting excess drip off before setting apples on the prepared sheet to cool and harden.
- While apples set, crush the golden sandwich cookies into fine crumbs with small chunks in a bag; crush freeze-dried strawberries separately.
- In a bowl, stir together cookie crumbs, crushed strawberries, and melted butter until coated and slightly clumped.
- Pour the strawberry crunch mixture into a shallow dish and spread it evenly for rolling.
- Place white chocolate chips and coconut oil in a microwave-safe bowl; heat in short bursts, stirring between, until smooth.
- Dip each set candy apple into the melted white chocolate, covering most of the apple, and let excess drip off briefly.
- Immediately roll the wet apple in the strawberry crunch mixture, pressing crumbs gently to adhere a thick, even layer.
- Set finished apples back on the lined baking sheet and let them stand at room temperature for 20 to 30 minutes until the white chocolate is set and the crumb coating is firm.
Notes
- Use strawberry-filled sandwich cookies instead of plain golden cookies for more berry flavor.
- Swap half the white chocolate for strawberry-flavored candy melts to increase pink color.
- Add powdered freeze-dried strawberries to the melted white chocolate for a stronger fruit taste.
- Mix mini white chocolate chips into the crumb topping for extra sweetness and texture.
- Drizzle finished apples with melted white or pink candy melts for a polished look.
- Crush toppings to mostly fine crumbs with a few small clusters for best coverage.
- Work quickly after dipping in white chocolate so the topping sticks before the coating sets.
- Press the crumb mixture firmly with your fingers to build a thick layer.
- If white chocolate thickens, rewarm it gently in short microwave bursts.
- Store apples at cool room temperature, loosely wrapped, for up to 2 days.
- Refrigerate for up to 3 days if the kitchen is warm; allow to sit at room temperature 20 minutes before serving.
- Do not freeze the apples; this can crack the shell and soften the coating.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Candy making and dipping
- Cuisine: American