Nanjing Candied Hawthorn and Fruit Skewers

Prepare fruits: Thoroughly wash and dry all fruits. Pit hawthorn berries using a specialized tool, keeping them intact. Pat all fruits completely dry with paper towels - any moisture will prevent sugar adhesion.

Skewer assembly: Thread fruits onto bamboo skewers in alternating patterns (e.g., hawthorn-strawberry-kumquat-tomato). Leave 3cm handle space. Arrange on parchment-lined tray.

Sugar syrup: In heavy-bottomed copper pot (traditional Jiangsu method), combine rock sugar and water. Heat over medium until sugar dissolves completely, stirring minimally to avoid crystallization.

Temperature control: Using candy thermometer, heat syrup to 150°C (hard crack stage). Remove from heat, add rice vinegar, and swirl gently - this prevents sugar from turning yellow.

Coating technique: Working quickly with one skewer at a time, tilt pot and rotate skewer to coat evenly in syrup. Allow excess to drip off, then sprinkle with toasted sesame seeds.

Setting: Place coated skewers on oiled marble slab or parchment. Let cool completely until sugar shell hardens and becomes transparent with characteristic crackle.

Storage: Once completely cooled, store in single layer with parchment between layers. Best consumed within 24 hours for optimal texture.