You Have To Try These Candied Fruit Skewers

Ingredients

• 1 cup Water (for the sugar syrup)
• 2 cups Granulated Sugar (white granulated sugar)
• 1 tablespoon Corn Syrup (adds stickiness and prevents crystallization)
• 1 teaspoon Lemon Juice (a few drops; makes the coating extra crunchy)
• 10 pieces Assorted Fresh Fruit (e.g., 5 strawberries, 5 grapes; wash, dry, and skewer; place heaviest fruit at bottom for stability)
• 10 pieces Bamboo Skewers (6‑inch skewers, soak in water 10 min before use to prevent burning)

Instructions

1. Prepare the Fruit

   Wash the fruit thoroughly, pat dry, and skewer each piece onto a bamboo skewer, placing the heaviest fruit (e.g., strawberry) at the bottom for stability.

   Time: PT5M

2. Make the Sugar Syrup

   Combine 1 cup water and 2 cups granulated sugar in a saucepan. Heat over medium heat, stirring until the sugar dissolves and the mixture comes to a steady boil.

   Time: PT5M

3. Add Corn Syrup and Lemon Juice

   When the sugar water is boiling, add 1 tablespoon corn syrup and 1 teaspoon lemon juice. Continue boiling until the syrup reaches the hard‑crack stage (about 300°F / 150°C) and becomes thick and glossy.

   Time: PT3M

   Temperature: 300°F

4. Coat the Fruit

   Using tongs, dip each fruit‑skewer into the hot syrup, turning to fully coat. Lift and let excess syrup drip back into the pan.

   Time: PT3M

5. Set and Cool

   Place the coated skewers on a cooling rack (or parchment‑lined sheet) and allow the sugar shell to harden completely, about 4 minutes.

   Time: PT4M

6. Serve

   Enjoy the tanghulu immediately. For best texture, eat within 1 hour; the sugar shell will stay crisp for that time.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

1 g