Microwave Tanghulu (Candied Fruit Skewers)

Instructions

1. 1. Wash and thoroughly pat dry your fruit with paper towels. Any moisture will prevent the sugar from adhering properly.
2. 2. Thread 2-3 pieces of fruit onto each bamboo skewer, leaving enough room at the bottom for a handle.
3. 3. In a microwave-safe glass measuring cup or bowl, combine the sugar and water and stir to mix thoroughly.
4. 4. Microwave the sugar mixture on high in 1-minute increments, watching carefully, for about 3-5 minutes total. The syrup should bubble vigorously and turn slightly golden.
5. 5. To test if the syrup is ready, dip a skewer of fruit quickly into the syrup, then immediately plunge it into the ice water. If the coating hardens to a crisp, glass-like shell within seconds, it is ready.
6. 6. Dip each fruit skewer into the hot sugar syrup, coating the fruit evenly with a thin layer. Spin gently to allow excess to drip off.
7. 7. Immediately transfer the coated skewer into the ice water bath for 2-3 seconds to set the shell.
8. 8. Place the finished tanghulu on parchment paper and let it sit for 1-2 minutes to fully harden.
9. 9. Serve immediately for the best crunch. The sugar shell is best enjoyed within a few hours as it will soften over time.