Jolly Rancher Tanghulu

Place 1 JOLLY RANCHER Candy into a food processor. Blitz in short pulses until candy is broken into a coarsely fine texture.

TIP: If you don’t have a food processor, put candy in a zipper storage bag and place bag between two kitchen towels. Hit the candy with a rolling pin or kitchen mallet to crush.

Pour crushed candy into a heat-safe bowl and set aside.

TIP: Keep crushed candy in freezer until ready to coat fruit.

Prepare 1 pound fruit by washing and drying thoroughly. Any moisture will cause the sugar to fall off the fruit, so make sure to pat try again right before dipping. If using kiwi or mandarin slices, remove the peels.

Skewer fruit in desired combination.

Place 2 cups sugar and 1 cup water in a shallow saucepan. Bring to a boil without stirring. It is very important not to touch the mixture until it reaches the right temperature. Please exercise caution when handling the pan and boiling sugar mixture.

Cook sugar to hard crack stage, 300°F-310°F; do not stir.

Test by inserting a plain skewer into the sugar and drizzling or dipping it into ice water. If it hardens and cracks when pulled out, it’s ready.

Dip one fruit skewer at a time quickly into sugar mixture, then immediately dip into crushed candy or spoon crushed candy over the top of the fruit. The sugar will harden quickly, so you’ll need to work fast to add the crushed candy.

Place skewer onto a baking sheet to cool while dipping remaining fruit.