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Glistening tanghulu skewers of sugar-coated fruit are an iconic Chinese street food treat. A fresh, fun family snack with sweet, crunchy contrast.
Thread alternating pieces of strawberries and grapes tightly onto bamboo skewers, 3–4 fruits per skewer, making sure fruit is firmly secured.
Pat the fruit completely dry with paper towels to ensure the sugar syrup will adhere and prevent the coating from slipping, then set aside on a parchment-lined tray.
In a medium saucepan over medium-high heat, combine granulated sugar and water; stir gently until the sugar dissolves, then stop stirring and bring to a rapid boil.
Cook the syrup until it reaches the hard crack stage (300°F/150°C) on a candy thermometer or until a drop of syrup instantly hardens in cold water (about 10–15 minutes) without stirring.
Working quickly, dip each skewer of fruit into the hot syrup, turning to fully coat, and place immediately on the prepared tray; let cool and harden at room temperature for at least 10 minutes before enjoying.
