This week I made Tanghulu, but because I didn’t have any Crataegus pinnatifida (mountain hawthorn fruit), I used strawberries, tangerines, and grapes. The basic process is to get a mixture of sugar and water to the hard crack state, and then dip fruit in. You take a skewer, stick it into the candy mixture, dip it in water, and if it cracks well when bit into, the sugar is ready. After the sugar is ready, you dip the fruit on a skewer and then immediately stick it into cold water. The grapes, as you can see, didn’t turn out well because they were too wet. The fruits that work the best are drier on the outside, so the candy shell will stick to it. Overall, these turned out really well for my first time making sugar into candy.