Step 1: Prepare Your Apples. Wash and thoroughly dry each apple. Insert a candy apple stick firmly into the stem end of each apple. Line a baking sheet with parchment paper or a silicone mat and set aside. Make sure to remove any waxy residue for optimal candy adhesion.
Step 2: Prepare Your Crumb Topping. Crush your Golden Oreos (or Nilla Wafers) into fine crumbs using a food processor or a Ziploc bag and a rolling pin. Pour the crumbs into a shallow bowl and set aside. This will be ready for dipping after the candy coating.
Step 3: Make the Candy Syrup. In a large, 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 the sugar has dissolved, as this can cause crystallization. Insert your candy thermometer.
Step 4: Cook the Syrup. Bring the mixture to a boil without stirring. Continue to cook until the candy thermometer reaches 300-310°F (149-154°C), which is the hard crack stage. This is crucial for a perfectly crunchy candy shell.
Step 5: Add Flavor and Color. Once the syrup reaches the hard crack stage, immediately remove it from the heat. Carefully stir in the strawberry extract and a few drops of red gel food coloring until you achieve your desired vibrant red color. Be quick, as the syrup will start to cool and thicken.
Step 6: Dip the Apples. Working quickly and carefully (the syrup is extremely hot!), hold an apple by its stick and dip it into the hot candy syrup. Rotate the apple to ensure it’s fully coated, allowing any excess syrup to drip back into the pan. Use a spoon to help coat if needed. Don't dip too slowly, or the apple might get too hot and release moisture.
Step 7: Coat with Crumbs. Immediately after dipping in the candy, gently roll the bottom two-thirds of the apple in the crushed Golden Oreo crumbs, pressing lightly to adhere. You can choose to coat the entire apple or just the bottom portion for a different look. Place the coated strawberry shortcake candy apples onto your prepared baking sheet.
Step 8: Allow to Set. Let the candy apples cool completely and harden on the parchment-lined baking sheet. This usually takes about 20-30 minutes at room temperature, or you can place them in the refrigerator for quicker setting.
Step 9: Prepare White Chocolate Drizzle. Once the candy apples are firm, melt the white chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring after each, or over a double boiler. If using, stir in coconut oil for a smoother consistency. Transfer the melted chocolate to a piping bag with a small tip, or simply use a spoon.
Step 10: Drizzle and Finalize. Drizzle the melted white chocolate over the cooled and crumb-coated strawberry shortcake candy apples in a zig-zag pattern. Let the chocolate set completely before serving. You can place them back in the fridge briefly to speed this up.