Step 1: Prepare your fruit. Wash all fruits thoroughly and pat them completely dry with paper towels. This is crucial for the sugar to adhere properly. Skewer the fruits onto bamboo sticks, leaving a little space at the bottom for handling. Arrange the fruit neatly on the skewers.
Step 2: Prepare your cooling surface. Lay a sheet of parchment paper or a silicone mat on a baking sheet. Set aside.
Step 3: Make the sugar syrup. In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Stir constantly over medium-low heat until the sugar is completely dissolved. Do not stir after the sugar has dissolved.
Step 4: Cook the syrup. Insert a candy thermometer into the syrup, ensuring it does not touch the bottom of the pan. Increase the heat to medium and bring the syrup to a boil. Let it boil without stirring until it reaches 300°F to 310°F (149°C to 154°C), which is the 'hard crack' stage. This usually takes 10-15 minutes. If sugar crystals form on the sides of the pan, gently brush them down with a pastry brush dipped in hot water.
Step 5: Dip the fruit. Once the syrup reaches the correct temperature, immediately remove the saucepan from the heat. Working quickly and carefully, dip each fruit skewer into the hot sugar syrup, rotating it to ensure an even, thin coating. Let any excess syrup drip off back into the pan.
Step 6: Cool and harden. Immediately place the coated Tanghulu (Candied Fruit Skewers) onto the prepared parchment paper or silicone mat. The sugar coating will harden within a few minutes. Repeat with the remaining fruit skewers.
Step 7: Serve fresh. Tanghulu (Candied Fruit Skewers) are best enjoyed fresh, within an hour or two of preparation, for the crispiest coating. Humidity can cause the sugar to melt and become sticky over time.