Prepare the Fruit: Wash and dry the fruit thoroughly. If using larger fruits like strawberries, consider cutting them in half. Skewer each piece onto a stick.

Make the Sugar Syrup: In a saucepan, combine the sugar and water. Heat over medium-high heat, stirring until the sugar dissolves. Allow it to boil without stirring until it reaches the hard crack stage (300°F or 150°C).

Coat the Fruit: Once the syrup is ready, remove it from heat and let it cool for a minute. Carefully dip each skewer of fruit into the syrup, letting the excess drip off. Place on a greased surface to cool and harden.

Serve: Once the candy coating has hardened, your Tanghulu is ready to enjoy! Serve immediately for the best texture.