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Tanghulu

Try this classic Chinese dessert of hawthorn berries or fruit dipped in sugar. It’s crunchy, juicy and easy to make

Wash the fruit and pat dry thoroughly. Thread onto the skewer, alternating strawberries and grapes, with a grape either end. Repeat with the remaining fruit and set aside.
Pour some cold water and ice into a heatproof bowl and lightly oil a plate or tray with a neutral oil (such as sunflower) and set to one side. Tip the sugar into a large saucepan with 700ml water. Slowly bring to a boil over medium low heat, 5-6 mins, swirling the pan around to ensure the sugar melts evenly, but do not stir. Once melted, let it bubble for 20-25 mins, until the syrup has thickened and reduced. To test, dip a bare skewer into the syrup and plunge it immediately into the iced water, it if hardens and cracks – it’s ready.
Dip the prepared fruit skewers into the syrup using tongs, then immediately into the ice water until the outer shell hardens. Transfer to a lightly oiled plate or tray. Be sure to replenish the ice once melted. Repeat with the remaining skewers. If the sugar syrup starts to harden in the pan, gently reheat it again – the trick is to work quickly.