南京冰糖葫芦
南京冰糖葫芦不只是山楂。草莓、葡萄、橘子都能串起来蘸糖。糖要熬到拉丝的程度，蘸上去瞬间凝固，咬一口嘎嘣脆。夫子庙的冰糖葫芦最有名。
准备时间 Prep
20 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
6 人份 servings
总时长 Total
35 分钟 min
fresh hawthorn berries (or crabapples)
or substitute with strawberries, grapes, or kumquats
fresh strawberries
washed and dried
green grapes
washed and dried
bamboo skewers
about 8 inches long
white sugar
water
corn syrup or honey
optional, for extra shine
lemon juice
optional, to prevent crystallization
toasted sesame seeds
optional, for garnish
Thread the fruits onto bamboo skewers, alternating colors and types. Leave about 1 inch at the bottom of the skewer for handling. Set aside on a parchment-lined tray.
In a small saucepan, combine the sugar, water, and corn syrup (if using). Heat over medium heat, stirring gently until sugar dissolves. Bring to a boil without stirring. Add lemon juice if using.
Continue boiling until the syrup reaches 300°F (150°C) on a candy thermometer (hard crack stage). If no thermometer, test by dropping a bit into cold water; it should form hard, brittle threads.
Remove syrup from heat and let it cool for 1 minute. Quickly dip each skewer into the syrup, rotating to coat the fruits evenly. Lift and allow excess syrup to drip off.
Place the coated skewers on a parchment-lined tray. If using sesame seeds, sprinkle them over the wet syrup immediately. Let cool completely until the coating hardens and becomes crisp.
Serve at room temperature. The candied fruits are best enjoyed within a few hours of making.
Cooking Tips