Step 1

Wash or peel the fruits and slice them if necessary. Thoroughly pat the fruits dry to help the sugar coating stick. Lightly spray a piece of parchment paper with cooking spray or grab a styrofoam block if you have one. Set aside.

Step 2

Pierce each fruit with a wooden/bamboo skewer until it’s secured in place. Add just enough fruit to each skewer so that it will be able to fully submerge in the sugar mixture.

Step 3

Place a candy thermometer in a medium saucepan, then add the sugar and water. Heat the mixture over medium until it reaches 300°F. Do not stir it and be careful not to exceed 300°F or the sugar will burn.

Step 4

In the meantime, fill a medium mixing bowl with ice water.

Step 5

When the mixture reaches 300°F, dip a fruit skewer, swirling to coat it evenly. Immediately submerge it in the ice bath. Remove it quickly from the water and place it on the piece of parchment paper or pierce it upright in the foam block to dry.

Step 6

Repeat until no skewers are left. Let the tanghulu cool for 2-3 minutes, then serve immediately. Happy eating!