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Chinese candied fruit skewers with a thin glassy sugar shell that cracks when you bite it. Fresh fruit dipped in hot syrup and left to set hard.
Wash and fully dry the 200 g strawberries, 100 g grapes and mandarin segments, then thread them onto skewers. Any water left on the fruit stops the sugar from sticking.
In a small deep pot, heat the 1 cup sugar and 30 ml corn syrup with about 60 ml water over medium heat, without stirring, until it turns glassy and reaches the hard-crack stage, about 150 to 155°C on a sugar thermometer.
Take the pot off the heat, tilt it, and roll each skewer through the hot syrup to coat the fruit in a thin even shell. Work quickly before the syrup sets. Sugar at this temperature sticks to skin and burns far worse than boiling water, so keep children away from the pot and have a bowl of cold water ready.
Rest the skewers on a lined tray, or dip them in cold water for 1 to 2 seconds, so the shell hardens in about 1 minute.
Eat them straight away while the coating is crisp and glassy, as it softens if left out.
