Step 1: Thoroughly wash and dry all your chosen fruits. It is absolutely crucial that the fruit is completely dry; any moisture will prevent the candy from adhering properly. You can pat them dry with paper towels and then let them air dry for an additional 10-15 minutes.
Step 2: Gently thread the dried fruit onto bamboo skewers. Don’t overcrowd them; leave a little space between each piece for even coating. Typically, 3-4 pieces of fruit per skewer work best.
Step 3: In a heavy-bottomed saucepan, combine the granulated sugar and water. Place the pan over medium-high heat. Do NOT stir the mixture once it begins to heat. Stirring can cause sugar crystals to form, making your candy coating cloudy or grainy. If crystals form on the sides of the pan, gently brush them down with a wet pastry brush.
Step 4: Insert a candy thermometer into the sugar syrup, ensuring it does not touch the bottom of the pan. Bring the syrup to a boil and continue cooking without stirring until the thermometer reads between 300°F (149°C) and 305°F (152°C). This is the ‘hard crack’ stage, essential for the brittle candy shell.
Step 5: Immediately remove the saucepan from the heat once it reaches the correct temperature. Have a sheet of parchment paper or a silicone mat ready on your countertop for cooling the candied fruit.
Step 6: Working quickly but carefully, take one fruit skewer and dip it into the hot sugar syrup. Rotate the skewer to ensure the fruit is evenly coated with a thin layer of candy. A thin coating gives the best crunch.
Step 7: Lift the skewer from the syrup, allowing any excess syrup to drip back into the pan for a moment. Then, immediately place the coated fruit skewer onto the prepared parchment paper or silicone mat.
Step 8: Repeat with the remaining fruit skewers, working quickly. If your syrup starts to harden too much, you can gently reheat it over low heat for a very short time, but be careful not to burn it.
Step 9: Allow the Tanghulu (Candied Fruit Skewers) to cool completely at room temperature for about 10-15 minutes. As they cool, the candy shell will harden and become beautifully brittle. Do not refrigerate, as humidity can make the candy sticky.
Step 10: Serve immediately and enjoy the satisfying crunch! These are best consumed fresh.