Crispy Candied Strawberry Tanghulu

Wash and thoroughly pat the strawberries completely dry with paper towels. Thread 2 to 3 strawberries onto each bamboo skewer, ensuring the fruit is securely positioned.

💡 Tip: Any residual water on the fruit surface will prevent the molten sugar from adhering properly.

Prepare a baking sheet lined with parchment paper or a silicone mat, and keep a small bowl filled with ice water nearby for temperature testing.

💡 Tip: Having your workspace ready is essential because the sugar hardens quickly once removed from heat.

In a heavy-bottomed saucepan, combine the sugar, water, and corn syrup over medium-high heat. Stir once to combine before heating, then do not stir again to avoid crystallization.

💡 Tip: Allow the mixture to come to a steady, rapid boil without agitating the pan.

Boil until the syrup reaches 149 °C (149 °C) on a candy thermometer, or until a drop placed in cold water instantly hardens into a brittle, crunchy thread.

💡 Tip: Keep a close eye on the color; remove from the heat as soon as it reaches temperature before it turns amber.

Tilt the saucepan slightly and quickly rotate each skewered fruit through the syrup in a single motion, letting excess sugar drip off, then place on the lined baking sheet to set.

💡 Tip: Work swiftly to coat each skewer with a thin, even layer rather than a thick shell.