Preparation Steps

• Line a medium-sized baking sheet with parchment paper. Set aside.
• Rinse the green grapes under cool running water and pat them dry thoroughly with a paper towel. Place them on a plate and set aside.
• Rinse the strawberries under cool running water and pat them dry thoroughly. Using a small sharp paring knife, hull the strawberries by removing the stem and leaves. Do not make too large of a hole. Place the hulled, dried strawberries on a plate.
• Using the sharp end of a 7-8 inch wooden skewer, thread 2-3 pieces of fruit onto each skewer. Mix grapes and strawberries if desired. Place all fruit-threaded skewers on a plate and set aside while preparing the sugar mixture.
• In a 3-quart heavy-duty saucepan, add the granulated sugar, water, and light corn syrup. Do not stir to avoid crystallizing the sugar.
• Attach a candy thermometer to the side of the saucepan and heat on medium-low.
• Allow the mixture to come to a boil undisturbed and cook until it reaches a light golden brown (amber) color and registers 300°F on the candy thermometer (hard crack stage). Turn off the heat. This process takes 20-30 minutes; do not rush or increase heat to prevent burning.
• Working quickly, dip a fruit skewer into the hot sugar syrup, allowing excess to drip back into the pan, then place it on the prepared baking sheet.
• Repeat until all skewers are coated and placed on the baking sheet. Work quickly as the syrup will harden as it cools.
• Allow the candy-coated fruit skewers to cool completely until the coating hardens before serving.