1. Prepare the Fruit

Start by washing your fruit thoroughly. Make sure you dry it completely with a towel, as any excess moisture can interfere with the syrup coating. Remove any leaves, stems, or other inedible parts of the fruit. For larger fruits like strawberries, you might want to trim them down to a manageable size. Once your fruit is prepped, skewer 3 pieces per skewer, making sure they’re tightly packed but not overcrowded. This will make it easier to dip them into the syrup and ensure that each piece gets coated evenly.

2. Make the Sugar Syrup

In a small pot, combine the white sugar and water. Set the pot over low to medium heat. It’s important to avoid stirring the mixture while it’s heating, as stirring can cause the sugar to crystallize. Allow the mixture to come to a boil, and let it simmer until it thickens into a syrupy consistency. The syrup will turn a beautiful amber color when it reaches the right stage, which will take about 10 to 20 minutes. Keep a close eye on it, as the syrup can burn quickly once it reaches the correct temperature.

3. Test the Syrup’s Readiness

To ensure your syrup is at the right consistency, you’ll need to test it. Take a spoonful of syrup and drizzle it into a bowl of ice-cold water. If the syrup hardens within seconds and cracks when bent, it’s ready to be used. This is often referred to as the “hard crack” stage, and it’s the perfect texture for creating the crunchy coating around your fruit. If the syrup doesn’t harden or is too sticky, allow it to simmer a little longer and test it again.

4. Dip the Fruit into the Syrup

Once the syrup is ready, quickly dip your fruit skewers into the syrup, swirling them gently to coat the fruit with an even layer of caramelized sugar. Work quickly as the syrup hardens fast. As you dip, make sure the fruit is fully covered in the syrup, creating a smooth, even coating. Be careful to avoid burning yourself, as the syrup will be extremely hot.

5. Cool and Harden the Coating

After dipping the fruit in syrup, immediately place the skewers into a bowl of ice water or run them under cold water to set the sugar shell. This will cause the syrup to harden quickly, creating that signature crunchy texture. Allow the sugar to fully cool and harden before placing the skewers on a plate or serving tray.

6. Enjoy the Tanghulu

Once your tanghulu skewers have cooled, you’re ready to enjoy them! These sweet, crunchy fruit skewers are best served immediately. The contrast between the juicy fruit and the crispy sugar shell is a delightful treat. For an extra touch, you can drizzle some extra caramel syrup over the top or sprinkle with sesame seeds for added texture and flavor.