Tanghulu Chinese Candied Fruit Delightful Treats

Ingredients

• 10 small apples (preferably crab apples or any small firm variety)
• 1 cup granulated sugar
• 1 third cup water
• 1 tablespoon lemon juice
• as needed skewers wooden or bamboo
• as desired toppings shredded coconut, crushed nuts, edible glitter

Instructions

1. Thoroughly wash the apples under running water to remove any wax or dirt. Dry them completely and insert a skewer into the stem end of each apple, creating a handle for easier dipping.
2. In a medium-sized saucepan, combine the sugar, water, and lemon juice. Place the saucepan over medium heat, stirring occasionally until the sugar dissolves.
3. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature and continue boiling until it reaches 300°F (150°C), known as the hard crack stage. This should take about 10-15 minutes. Remove from heat.
4. Quickly dip each apple into the hot sugar syrup, turning to coat it evenly. Allow excess syrup to drip off, and set the coated apple onto a greased or parchment-lined baking sheet. Repeat until all apples are coated.
5. If desired, while the syrup is still warm, sprinkle your favorite toppings such as shredded coconut or crushed nuts onto the candied apples for an extra touch.
6. Let the apples sit at room temperature for about 30 minutes to allow the candy coating to harden completely.
7. Enjoy your Tanghulu delight as a sweet snack or dessert.