This is a popular street food in China consisting of skewers of fruit dipped in a crackly hard candy. Tyipcally, tart fruits are chosen to contrast the sweetness of the candy coating. However, you can experiment with any fruit you want.

Prep time:
Cook time:
Serving size: 8
Calories per serving: 224

18 green grapes
14 strawberries, tops trimmed (keep the hulls intact)
1 clementine, peeled
2 cups granulated sugar
1/4 cup light corn syrup
2 tablespoons mild-flavored honey, such as clover or wildflower

Line a rimmed baking sheet with parchment paper and set aside. Wash and completely dry the grapes and strawberries. Separate the clementine segments and peel off as much pith as possible.

Stir together the sugar, corn syrup, honey and 1/4 cup water in a medium saucepan until the sugar is moistened. Bring to a boil over medium-high heat and boil until the syrup reaches 300 degrees F on a candy thermometer, about 8 to 10 minutes.

Meanwhile, skewer the fruit without twisting the pieces: Skewer 3 grapes through the long end onto each of 6 skewers. Skewer 2 strawberries through the cut end onto each of 7 skewers. Skewer 3 clementine segments through the rounded side onto each of 3 skewers.

When the syrup is ready, transfer the saucepan to a heatproof surface or potholder. Carefully tip the pan forward so the syrup pools on one side. Working with one skewer at a time, dip and rotate the fruit in the syrup until completely coated, then gently shake the skewer over the pan to remove any excess syrup. Place the skewer on the prepared baking sheet and let harden, about 10 minutes.

Repeat with the remaining skewers. As the amount of syrup dwindles, use a spoon to help coat the fruit (see Cook’s Note). Enjoy immediately.

Cook’s Note
There will be a small amount of syrup left after coating the fruit. If you like, make honey candy with it: Heat the syrup over low heat until it liquifies, then pour it onto the parchment-lined baking sheet you used for the skewers. After the syrup hardens, break it into bite-size pieces. Snack on the candy as is or use it to sweeten hot tea.
Source: foodnetwork.com

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