Step 1: Prepare Your Apples and Sticks. Thoroughly wash and dry your apples to remove any wax or residue. This is crucial for the candy coating to adhere properly. Insert sturdy candy apple sticks firmly into the stem end of each apple. Line a baking sheet with parchment paper or a silicone mat and lightly grease it; this will be your landing pad for the finished apples.
Step 2: Crush the Strawberry Creme Savers. Unwrap all your Strawberry Creme Savers. Place them in a food processor and pulse until finely crushed into a powder. If you don't have a food processor, place them in a sturdy zip-top bag, seal it, and crush them with a rolling pin or meat mallet until very fine.
Step 3: Start the Candy Syrup. In a heavy-bottomed saucepan (preferably non-stick), combine the granulated sugar, light corn syrup, and water. Stir gently over medium heat until the sugar dissolves completely. Avoid stirring once it starts to boil to prevent crystallization.
Step 4: Add the Strawberry Creme Savers. Once the sugar is dissolved and the mixture comes to a boil, reduce the heat slightly and add the crushed Strawberry Creme Savers. Stir gently but continuously until the candies have fully dissolved and the mixture is a uniform pink color.
Step 5: Cook to Hard-Crack Stage. Insert a candy thermometer into the syrup, ensuring it doesn't touch the bottom of the pan. Continue to cook, without stirring, until the mixture reaches 300-310°F (149-154°C), the hard-crack stage. This is vital for the candy coating's texture. Remove from heat immediately.
Step 6: Dip the Apples. Carefully tilt the saucepan to one side to create a deeper pool of syrup. Holding an apple by its stick, quickly dip it into the hot candy syrup, rotating to ensure a smooth, even coating all around. Lift the apple, letting any excess syrup drip back into the pan. If you want a creamy swirl, quickly drizzle a little melted white candy melt or royal icing over the still-wet candy apple before it sets.
Step 7: Cool and Set. Place the dipped strawberry creme savers candy apples on your prepared parchment-lined baking sheet. Allow them to cool completely at room temperature until the candy coating is hard and shiny. This usually takes about 20-30 minutes.
Step 8: Store Properly. Once fully set, store your strawberry creme savers candy apples individually wrapped in cellophane bags or in an airtight container at room temperature for up to 3 days. For best results, avoid refrigeration as it can cause the candy coating to become sticky.