Methods of coating frozen food products in a candy coating

A method of applying a candy coating to a frozen fruit product, comprising the steps:

• a. Applying a layer of oil to cover the entire surface area of the frozen fruit product, wherein the layer of oil provides a moisture barrier layer between the layer of candy coating and the frozen fruit product, the layer of oil improves adhesion of the layer of candy coating to the frozen fruit product, and the layer of oil enhances the flavor and texture of the candy coated frozen fruit product, wherein the layer of oil is a thin layer having a thickness between about 0.001 mm and about 0.5 mm, and wherein the temperature of the oil while coating the frozen fruit product is between about 50° C. and about 59° C., ensuring that the oil maintains a liquid state to coat the entirety of the frozen fruit product without transitioning to the solid state;
• and
• b. Applying a layer of sour candy coating to the layer of oil after the layer of oil covers the entire surface area of the frozen fruit product and when the layer of oil is between about 50° C. and about 59° C.;
• wherein the sour candy coating is applied at room temperature before cooling the enrobed frozen fruit product, the layer of oil, and then cooling the sour candy coating back to 0° C. to ensure the frozen fruit product maintains a frozen consistency and stability, and
• wherein the layer of oil includes a high percentage of saturated fats and that thereby remains solid at room temperature is used for ensuring that the sour candy coating does not melt or deform on the frozen fruit product during packaging and the shelf-life of the frozen fruit product.