Step 1: Wash and thoroughly dry your apples. Remove stems and insert sturdy candy apple sticks into the core of each apple. If apples have a waxy coating, dip them in boiling water for 10-15 seconds, then dry completely.
Step 2: Prepare your strawberry shortcake crumble. In a food processor, crush vanilla wafers or shortbread cookies until fine. Add freeze-dried strawberry powder and pulse until combined. If desired, mix in a few drops of red food coloring and a tablespoon of melted butter until it resembles wet sand. Spread the crumble on a plate or shallow dish.
Step 3: Line a baking sheet with parchment paper or a silicone mat and lightly grease it with non-stick spray. This will be where your finished strawberry shortcake candy apples will cool.
Step 4: In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir gently over medium heat until the sugar dissolves. Once dissolved, stop stirring.
Step 5: Insert a candy thermometer, making sure it doesn’t touch the bottom of the pan. Increase heat to medium-high and bring the mixture to a boil. Boil until the temperature reaches 300-310°F (149-154°C), the hard crack stage.
Step 6: Once the desired temperature is reached, immediately remove the pan from the heat. Carefully stir in a few drops of red food coloring until you achieve a vibrant hue. Be quick, as the candy will cool rapidly.
Step 7: Working quickly and carefully (the candy is extremely hot!), tilt the saucepan and dip one apple at a time into the candy mixture. Rotate the apple to fully coat it, allowing excess candy to drip off.
Step 8: Immediately roll the coated apple in your prepared strawberry shortcake crumble, gently pressing to ensure it adheres. You can also sprinkle the crumble on for a less dense coating.
Step 9: Place the finished strawberry shortcake candy apples onto the prepared baking sheet. Repeat with the remaining apples. Let them cool completely at room temperature until the candy is hardened, which usually takes about 30-60 minutes.