Tanghulu

Method

1. prep8 min
   fruit bone-dry and threaded 2 to 4 pieces per skewer
   Dry every surface of the fruit before it approaches the syrup. Even a thin water film dilutes the candy locally and turns a glassy shell sticky or patchy.
2. boil12 min
   sugar and water boiled without stirring to about 300°F / hard-crack stage
   Once the sugar dissolves and the syrup boils, stop stirring. Agitation can seed crystals; cook until a drop hardens instantly and snaps in cold water, or use a thermometer for the hard-crack target.
3. dip5 min
   work rapidly while syrup is clear and fluid
   Tilt the pot and roll each skewer through the syrup once, letting excess run back into the pan. A thin shell is the goal; repeated dipping builds a tooth-breaking coat and gives the syrup time to caramelize.
4. rest5 min
   set on parchment or a lightly oiled nonstick surface
   Let the coating cool untouched until glass-hard. Serve promptly: fruit moisture slowly migrates into the candy shell, so tanghulu is at its crispest soon after coating.