🍓 Prep the fruit
Wash and thoroughly dry the fruit — moisture will ruin the sugar coating.
Skewer 2–4 pieces per stick depending on size.

🍬 Make the sugar syrup
In a saucepan, combine sugar and water over medium heat.
Stir gently until sugar dissolves. Then stop stirring and bring to a boil.
Cook until the syrup reaches hard crack stage (around 300°F / 150°C) — use a candy thermometer or test by dipping a spoon into cold water: it should crack when touched.

🍡 Dip the fruit
Quickly and carefully dip each skewer into the hot syrup, coating evenly. Let excess drip off.
Place on parchment or a silicone mat to cool and harden. The sugar will turn glossy and crunchy within minutes.

💥 Enjoy immediately
Best eaten fresh for that signature crackly bite!

💡 Tips:
Work fast: the sugar hardens quickly.
Don’t stir once the syrup boils — this prevents crystallization.
Want thinner coating? Add a tiny bit of white vinegar or corn syrup (½ tsp) to the sugar water.
Leftovers? Store at room temp with parchment between to prevent sticking (no fridge — it melts!).