Tanghulu (Asian Crystal Sugar Fruit Skewers)

Prepare the fruit — Wash and dry thoroughly. Any moisture will prevent the sugar from hardening.

Skewer the fruit — Thread 2–4 pieces of fruit onto each bamboo skewer.

Cook the syrup — In a small pot, combine sugar, water, and corn syrup. Heat over medium without stirring.

Reach hard‑crack stage — Let the mixture boil until it reaches 150°C / 300°F or forms brittle threads when dropped into cold water.

Dip the skewers — Quickly dip each fruit skewer into the syrup, rotating to coat evenly.

Set the candy — Place skewers on parchment or a lightly oiled tray. The sugar shell will harden within minutes.

Serve immediately — Tanghulu is best enjoyed fresh for maximum crunch.

Avoid watery fruits — Fruits like watermelon or very ripe berries release too much juice, which prevents the sugar from forming a crisp shell.

Avoid stirring the syrup — this keeps the sugar clear and glassy.

Choose a small, heavy saucepan — A compact pot keeps the syrup deep enough for dipping. 

Serve same‑day — humidity softens the candy coating.