# What You’ll Need:
→ Main
01 - 10–12 small fresh fruits, such as strawberries, hawthorn berries, seedless grapes, or peeled tangerine segments
02 - 200 g granulated sugar
03 - 120 ml water
04 - 1 ml (1/4 teaspoon) freshly squeezed lemon juice
→ Utensils
05 - Wooden skewers or bamboo sticks
# How to Make It:
01 - Gently wash and dry the fruits to remove any surface moisture. For larger fruits, slice into bite-sized pieces to facilitate skewering.
02 - Thread each fruit or fruit segment securely onto a wooden skewer or bamboo stick, taking care not to split the fruit.
03 - In a medium saucepan, combine the granulated sugar, water, and lemon juice. Place over medium heat and stir until the sugar completely dissolves.
04 - Increase the heat to high and bring the syrup to a rapid boil without further stirring. Cook until the syrup reaches 150°C (hard crack stage) using a candy thermometer, approximately 10–15 minutes.
05 - Remove the saucepan from the heat and allow the syrup to settle for about one minute, just until bubbling subsides.
06 - Carefully and quickly dip each fruit skewer into the hot syrup, rotating to coat all sides evenly with a thin layer.
07 - Arrange the candied fruit skewers on a parchment-lined baking sheet. Leave undisturbed for a minimum of 30 minutes to allow the sugar coating to harden.
