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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. Serves 4.
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.
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.
