Grape Tanghulu!?!

Ingredients

• 2 cups White Granulated Sugar (prefer fine granules for even melting)
• 0.5 cup Water (for dissolving the sugar)
• 4 cups Ice Water Bath (water plus plenty of ice cubes; used to shock the candy)

Instructions

1. Measure Ingredients

   Measure 2 cups of white granulated sugar and ½ cup of water. Set the ice water bath aside.

   Time: PT2M

2. Combine Sugar and Water

   Place the sugar and water in a heavy‑bottomed saucepan. Stir just until the sugar is moistened, then stop stirring.

   Time: PT2M

3. Boil to Hard‑Crack Stage

   Heat the mixture over medium‑high heat. Clip the candy thermometer to the side of the pan, making sure the bulb is immersed but not touching the bottom. Allow the mixture to come to a rolling boil and continue cooking until the thermometer reads 300 °F (hard‑crack stage).

   Time: PT8M

   Temperature: 300°F

4. Remove from Heat

   When 300 °F is reached, immediately remove the pan from the heat and let it sit for about 30 seconds to settle.

   Time: PT1M

5. Dunk Items

   Using a slotted spoon or tongs, quickly dip the prepared items (e.g., fresh strawberries, roasted nuts, pretzel sticks) into the hot sugar, coating them completely.

   Time: PT2M

6. Shock in Ice Water

   Immediately transfer the coated items into the ice water bath. Let them sit for a few seconds until the candy shell hardens and becomes crunchy.

   Time: PT1M

7. Cool and Serve

   Remove the candy‑coated items with tongs, place them on parchment paper, and allow them to cool completely (about 5 minutes). Serve immediately or store as directed.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

0 g

Carbohydrates

55 g

Fat

0 g

Fiber

0 g