Directions
Step 1
Onto a 12-inch skewer, thread 4–5 strawberries tightly collectively pointing in the identical path, piercing the fruit lengthwise via the middle, and leaving about 5 inches of the skewer naked on the blunt finish for simple dealing with. Repeat on separate skewers with the remaining strawberries, the grapes, and the mandarin segments.
Step 2
Place a big, deep bowl of ice water and a parchment-lined baking sheet subsequent to the range. Right into a wok or deep skillet fitted with a sweet thermometer, convey the sugar and 1½ cups of water to a boil over medium-high warmth. Stir as soon as to dissolve the sugar, then proceed cooking, with out stirring, till the syrup thickens and reaches 300°F, about 10 minutes. (To check for readiness, dip a skewered piece of fruit into the syrup, then into the ice water. If the coating hardens right into a lollipop-like shell, the syrup is finished.) Flip off the warmth.
Step 3
Working shortly, maintain a fruit skewer above the wok and punctiliously ladle the syrup over it, turning to coat all sides evenly. Instantly submerge the skewer within the ice water for 10–15 seconds to set, then switch to the ready baking sheet. (If the syrup turns into too thick, flip the warmth to medium-low and stir till thinned.) Repeat with the remaining skewers. Put aside to dry barely earlier than serving.
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Onto a 12-inch skewer, thread 4–5 strawberries tightly collectively pointing in the identical path, piercing the fruit lengthwise via the middle, and leaving about 5 inches of the skewer naked on the blunt finish for simple dealing with. Repeat on separate skewers with the remaining strawberries, the grapes, and the mandarin segments.
-
Place a big, deep bowl of ice water and a parchment-lined baking sheet subsequent to the range. Right into a wok or deep skillet fitted with a sweet thermometer, convey the sugar and 1½ cups of water to a boil over medium-high warmth. Stir as soon as to dissolve the sugar, then proceed cooking, with out stirring, till the syrup thickens and reaches 300°F, about 10 minutes. (To check for readiness, dip a skewered piece of fruit into the syrup, then into the ice water. If the coating hardens right into a lollipop-like shell, the syrup is finished.) Flip off the warmth.
-
Working shortly, maintain a fruit skewer above the wok and punctiliously ladle the syrup over it, turning to coat all sides evenly. Instantly submerge the skewer within the ice water for 10–15 seconds to set, then switch to the ready baking sheet. (If the syrup turns into too thick, flip the warmth to medium-low and stir till thinned.) Repeat with the remaining skewers. Put aside to dry barely earlier than serving.
