Ingredients
For the Candy Shell:
2 cups granulated sugar
½ cup light corn syrup
½ cup water
½ tsp vanilla extract (optional, for aroma)
For the Fruit:
1 cup fresh strawberries (hulled, sliced ¼-inch thick)
1 cup fresh pineapple (cut into ½-inch wedges or rings)
Instructions
1. Prep the Fruit:
Pat fruit slices thoroughly dry with paper towels—any moisture will cause the sugar syrup to crystallize.
2. Make the Sugar Syrup:
In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir just until dissolved over medium heat.
Once bubbling, stop stirring and attach the candy thermometer. Cook until it reaches 300°F (hard crack stage)—this takes about 12–15 minutes.
Remove from heat and carefully stir in vanilla (if using). The syrup will be extremely hot!
3. Dip & Set:
Working quickly, pierce a fruit slice with a skewer, dip into the syrup, and let excess drip off for 2–3 seconds.
Place on parchment paper. The candy shell will harden within 30 seconds. Repeat with remaining fruit.
4. Serve or Store:
Enjoy within 24 hours for maximum crispness. Store in a single layer in an airtight container with parchment between layers.
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