How to make tanghulu?

1. Wash the fruit thoroughly and then dry it very well with paper towels. Moisture is the enemy of caramel, so take your time here.
2. Thread the fruit onto the bamboo skewers: use 3 to 5 pieces per skewer, depending on size. Place the filled skewers on a plate and set them ready next to the stove.
3. Line a baking tray or chopping board with parchment paper and have it ready. The caramel sets quickly, so you want to act immediately once the fruit is dipped.
4. Put the sugar and water in the saucepan and heat over medium-high. Stir until the sugar dissolves, then let it boil without stirring. Stirring after it starts boiling causes crystallization, so hands off.
5. Use a candy thermometer and cook the syrup to 150 degrees Celsius. At this point the syrup is pale yellow and will form a hard, glassy coating once cooled. This takes about 10 to 15 minutes.
6. Remove the pan from the heat. Tilt the saucepan slightly and dip each fruit skewer quickly and smoothly into the syrup. Rotate so the fruit is completely coated. Work fast because the syrup cools quickly.
7. Place the coated skewers directly on the parchment. Let them rest for 2 to 3 minutes until the caramel is fully hard. You'll hear them crunch when you bite through the shell.
8. Serve the tanghulu immediately. They are best the same day, as the caramel layer attracts moisture and becomes less crisp if stored too long.