Ingredients
Equipment
Method
- Wash strawberries and grapes, then dry them completely with paper towels. Skewer all fruit and donuts.
- In a heavy-bottomed saucepan, combine sugar, water, and corn syrup. Place over medium-high heat with a candy thermometer attached.
- Bring to a boil. Do not stir the mixture once it begins boiling to prevent crystallization.
- Heat the syrup until it reaches exactly 300°F (149°C) for the hard crack stage, then immediately remove from heat.
- Quickly divide the syrup into three heat-proof bowls. Color one pink, one blue, and one purple using gel food coloring.
- Gently pour the pink and blue syrups into the purple bowl and swirl once lightly with a skewer.
- Working fast, dip each skewered fruit and donut into the marbled syrup to coat completely. Let excess drip off.
- Place coated items into an aluminum tray or on parchment paper to set. Remove skewers once the candy shell is completely hard and cool.
Notes
Moisture is the enemy of hard candy. Ensure your fruit is 100% dry before dipping. Best eaten immediately; do not store in the refrigerator.