Nanjing Candied Hawthorn Skewers

Thread 5 hawthorn berries onto each bamboo skewer, leaving a small gap between each fruit. Set aside.

In a small saucepan, combine sugar and water. Heat over medium heat, stirring until sugar dissolves. Bring to a boil, then reduce heat to medium-low and simmer without stirring until the syrup reaches 150°C (hard crack stage). If using, add vinegar just before it reaches temperature.

Remove syrup from heat. Quickly dip each skewer into the syrup, rotating to coat evenly. Let excess drip off.

Place coated skewers on a parchment-lined baking sheet or stand upright in a foam block to cool. The sugar will harden into a glassy shell. Serve at room temperature.