Tanghulu Fruit Platter

Wash and fully dry your fruit, then skewer and set aside.

In a pot, combine sugar and water.

Simmer over medium-low heat and do not stir. Once the bubbles start getting smaller, reduce the heat to low so the sugar doesn’t burn.

Let the syrup cook until it becomes thick and glossy, but do not let it turn amber.

Test by dipping a little into ice water — it should instantly harden into a crunchy sugar shell.

Quickly coat each fruit skewer in the syrup, letting the excess drip off.

Dip briefly into ice water to harden.

ENJOY!