Step 1: Prepare the apples. Wash and thoroughly dry the apples. It's crucial they are completely dry to ensure the candy coating adheres. Remove any stems and insert a wooden candy apple stick firmly into the core of each apple.
Step 2: Prepare your workstation. Line a baking sheet with parchment paper or a silicone mat and lightly grease it. Have it ready near your stovetop.
Step 3: Combine ingredients. In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently over medium-high heat until the sugar dissolves. Avoid stirring once it starts to boil to prevent crystallization.
Step 4: Cook the syrup. Insert a candy thermometer into the mixture, making sure it doesn't touch the bottom of the pan. Bring the mixture to a rolling boil and cook until it reaches 300°F (149°C), or the hard crack stage. This will take approximately 15-20 minutes. Maintain a steady temperature.
Step 5: Add flavor and color. Once the syrup reaches 300°F (149°C), immediately remove it from the heat. Carefully stir in the sweetened condensed milk, strawberry extract, and a few drops of red or pink gel food coloring until fully combined and the color is even. Be quick, as the mixture will start to cool and thicken.
Step 6: Dip the apples. Working quickly, carefully dip each apple into the hot candy mixture. Tilt the pot and rotate the apple to ensure it’s fully coated, allowing any excess to drip back into the pan. You want an even, thin coat. If the candy becomes too thick, you can gently reheat it over low heat for a very short time.
Step 7: Cool and set. Place the dipped Strawberry Crème Savers Candy Apples onto the prepared parchment-lined baking sheet. Allow them to cool completely at room temperature for at least 30-60 minutes, or until the candy shell is completely hard and shiny. Avoid refrigerating, as it can cause the candy to become sticky.