1 (12 oz) bag of pink or red candy melts (or vanilla melts with oil-based pink food coloring)
1 teaspoon strawberry extract or flavoring (oil-based is best)
1-2 tablespoons freeze-dried strawberry powder (optional, for enhanced color & flavor)
For the Shortbread Crumble Topping:
1 cup shortbread cookie crumbs (from about 8-10 Lorna Doone or Walker’s cookies)
1/2 cup crushed freeze-dried strawberries (not powdered)
1/4 cup white sanding sugar or sparkling sugar (for extra sparkle)
Equipment & Prep:
Parchment paper or a silicone baking mat
Heavy-bottomed saucepan or double boiler
Candy thermometer (highly recommended)
Small, deep bowls for dipping
How to Make Strawberry Shortcake Candy Apples
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