Tanghulu (Candied Fruit Skewers)

Ingredients

• 15 assorted small fresh fruits (such as hawthorn, crab apples, strawberries, tangerine segments, cherries, and/or grapes), rinsed
• Sweetened red bean paste or walnut halves (optional)
• 0.75 cup granulated sugar
• 0.33 cup water
• 2 tablespoons light corn syrup

Steps

1. Stem, core, or otherwise prepare fruit so that each bite-size piece is entirely edible. If desired, stuff fruits with red bean paste or walnuts. Pat outsides of fruit dry with paper towels, and place on a baking sheet lined with paper towels. (Wet fruit will prevent the sugar from sticking.)
2. Slide 3 fruit pieces onto each of 5 (12-inch-long) bamboo skewers, skewering through the center of the fruit. Arrange each piece so fruits are evenly stacked, with bottoms and tops of fruits gently pressed together. Place skewers on a baking sheet lined with paper towels. Set aside.
3. Combine granulated sugar, 1/3 cup water, and light corn syrup in a shallow pan. Cook over medium, undisturbed, until sugar dissolves and mixture begins to boil, 4 to 5 minutes. (To prevent sugar crystallization, it is very important not to stir.) Reduce heat to medium-low; cook, undisturbed, until syrup reaches 310°F and picks up the faintest golden hue, 15 to 18 minutes. Remove from heat; let syrup stand until bubbles subside, about 30 seconds.
4. While syrup is still hot, tilt pan so that syrup pools on one side. Working with 1 fruit skewer at a time, very lightly touch the side of the fruit skewer onto the surface of the syrup. Carefully and quickly, rotate skewer in one direction, taking care to evenly coat all surfaces of the fruits without submerging the entire fruit into the syrup. Try to do this in 1 rotation. Let excess syrup drip back into pan. Work quickly so that syrup does not cool and thicken. Place skewer, fruit side up, into a heavy cup or other container; let candy stand, un-touched, until naturally cooled and fully hardened, about 2 minutes. Meanwhile, repeat process with remaining fruit skewers. If needed, use scissors to trim off any long, hardened strands of syrup from cooled skewers.