#Ad Try these candied fruit snacks that are both juicy and satisfyingly crunchy. Hungry for a unique treat that's just right for sharing with friends? Strawberries and clementine slices taste absolutely divine thanks to a magical coating made with Karo® Syrup and other pantry staples. This post is sponsored by Karo® Syrup.

candied fruit snacks plated. candied strawberries, candies clementines.

Making these crunchy and juicy fruits is a lot of fun, you may have stumbled across this concept of candied fruits called Tanghulu. This recipe originates from China and has been pretty viral for years on social media and I can easily see why.

skewered fruits in preparation of making candied fruit snacks.

The candy coating is thin, sweet and looks like shiny glass. Karo® Syrup lends to the smooth and consistent texture as well as the balanced sweetness. Karo® Syrup is a hidden gem that makes recipes delightful and traditions joyful, making it perfect to use in this recipe.

candied fruit snacks on a heart plate for sharing

I served this during our last movie night and everyone enjoyed crunching into these juicy gems. Let me show you how to make it.

CANDIED FRUIT SNACKS RECIPE

Make candied fruit snacks for a satisfying crunch and burst of juiciness with Karo® Syrup and a couple of easy ingredients. Here is what you need to make it:

Karo® Syrup
Granulated Sugar
Water

You will also need some kitchen items to make this simple but quick-moving recipe a big success.

Candy Thermometer
Food Skewers
Parchment Paper
Sturdy Pot

candy thermometer to make candied fruit snacks

Having experimented a few different ways, I highly recommend using a candy thermometer. The recipe is easy, but there is a very specific temperature that you will need the syrup to be for success. If it's under 300°F, it will be runny and sticky. If you go over the 300°F, you will burn the syrup and it will completely seize. (Ask me how I know, ha).

sugar syrup boiling in pot to make candied fruit snacks.

We need to just hit that "Hard Crack" temperature and quickly remove from the heat. Another sign that the syrup is ready is the color. Look for a light golden amber color.

skewered tanghulu, candied fruit snacks. strawberries, clementines.

Having everything prepared in advance before making the syrup will set you up for fun success. Whatever you do, enjoy the process. It's really fun to get into and even more fun to enjoy the literal fruits of your labor after.

up close view of candied fruit snacks with strawberries and clementine sections that have been candied.

Ready to whip up crunchy and juicy candied fruit treats to satisfy your cravings?

Print or save the recipe below.

Candied Fruit Snacks

Name: Candied Fruit Snacks
Prep time: 20 min
Total time: 5 min
Cuisine: dessert
Ingredients: 2 cups sugar; ¼ cup water; ⅓ cup Karo Syrup; 10 medium strawberries (rinsed, dried hull removed); 3 clementines (peeled and separated into segments); Bamboo skewers or wooden skewers

Prep Time: 20 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Candied fruit snacks coats fresh fruits with a crackly sugar shell, creating a perfect balance of sweetness and fruity freshness.

Ingredients

2 cups sugar
¼ cup water
⅓ cup Karo Syrup
10 medium strawberries (rinsed, dried hull removed)
3 clementines (peeled and separated into segments)
Bamboo skewers or wooden skewers

Instructions

Prepare the Fruit. Take the strawberries and clementine segments and ensure they are completely dry. Any moisture can cause the sugar coating to not stick properly. Thread 2-3 strawberries onto each skewer, and 5-6 clementine segments together on another skewer. Leave a small gap between each fruit to avoid the syrup adhering the fruit pieces together if you are planning on serving on a plate or platter. Set them aside on a plate.
Set Up Your Work Area. Lay a sheet of parchment paper on a flat surface to place the finished candied fruit. Parchment paper prevents sticking once the sugar coating hardens.
Make the Sugar Coating. Add the 2 cups of sugar, ¼ cup water, and ⅓ cup corn syrup to a saucepan and mix together. Heat the mixture over medium heat, don't stir. Allow the mixture to boil undisturbed. Use a candy thermometer to monitor the temperature. You’re aiming for 300°F (hard crack stage), which is crucial for achieving the signature crunchy shell. This should take approximately 10-12 minutes.
Test the Sugar Mixture. To ensure it’s ready, take a spoonful of the sugar mixture and drop it into a glass of cold water. If the sugar hardens immediately and forms brittle threads, it’s reached hard crack stage.
Coat the Fruit, Once the sugar mixture reaches 300°F, remove from heat immediately. Grab a skewer of fruit, tilt the saucepan slightly, and dip the fruit into the sugar mixture. Rotate the skewer to get an even, thin coating of sugar. Work quickly as the sugar hardens fast. Place the candied fruit on the parchment paper and allow it to cool and set completely, about 5 minutes.
Serve and Enjoy. Your candied fruit is ready! Enjoy it immediaely for the best crunch. The fruits will only be good for about 4 hours. Serve as a light dessert, a sweet snack, or even part of a party platter for a unique treat.

Notes

This recipe is intended to be prepared by adults only. The sugar syrup gets extremely hot.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 247Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 9mgCarbohydrates 64gFiber 1gSugar 59gProtein 0g

This nutritional information is for reference only. We are not responsible for these calculations.

Treat yourself to candied fruits that are both juicy and satisfyingly crunchy. Pin this post to save for later.

Make even more delicious delights at home. Stock up on Karo® Syrup to always have a versatile ingredient for glazes, caramels and more on hand. Happy creating! #menuideas #recipeshare #createwithKaro #KaroSyrup