Clean and dry the fruits: Place strawberries and hawthorns in a colander. Rinse them under running water gently (don’t rub too hard—strawberries are delicate!). For strawberries, twist off the green stems. Pat all fruits dry completely with paper towels—this is KEY! If the fruits have any moisture, the sugar coating won’t stick properly.

Skewer the fruits: Take the soaked bamboo skewers (drain excess water first). Thread the fruits onto the skewers—you can mix strawberries and hawthorns (e.g., 2 strawberries + 2 hawthorns per skewer) or make single-fruit skewers. Leave a 2–3cm gap at the top of the skewer for easy holding. Set the skewers aside on a plate lined with parchment paper.

Cook the sugar syrup: In a small, deep saucepan (stainless steel or non-stick works best—avoid aluminum pans which can react with sugar), add 200g granulated sugar and 150g water. Drizzle in a few drops of lemon juice. Stir the mixture gently with a wooden spoon only before turning on the heat—this ensures the sugar dissolves evenly.

Boil the syrup: Turn the heat to medium-high. Let the mixture boil without stirring (stirring after boiling can cause the sugar to crystallize, making the coating grainy). Let it cook until the syrup thickens slightly—you’ll see small bubbles forming on the surface (about 3–4 minutes).

Test the syrup consistency: Reduce the heat to low. Continue cooking until the syrup turns a very pale golden color (do NOT let it turn dark brown—this will make it bitter). To check if it’s ready, dip the tip of a wooden chopstick into the syrup, then immediately dip it into a bowl of cold water. After 2–3 seconds, take it out: the sugar should harden quickly and be crispy when you bite it. If it’s sticky, cook the syrup for another 30 seconds and test again.

Keep the syrup warm: Once the syrup is ready, turn the heat to the lowest setting—this keeps the syrup liquid but prevents it from burning while you coat the skewers.

Dip and coat: Hold a fruit skewer by the top (the uncovered part). Tilt the saucepan slightly to make the syrup pool to one side, then dip the skewered fruits into the syrup. Rotate the skewer slowly to ensure every piece of fruit is evenly coated with a thin layer of syrup. Let any excess syrup drip back into the pan (this avoids thick, sticky clumps).

Set the coating: Immediately place the coated skewer back on the parchment-lined plate. Let it sit for 5–10 minutes at room temperature—the sugar coating will harden completely during this time. Repeat with all skewers.

Once the sugar coating is fully crispy, your Tanghulu is ready to eat! Serve them fresh—they’re best enjoyed within 2–3 hours of making (after that, the coating may start to soften from the fruit’s moisture). For an extra fun touch, serve them on a small plate with a napkin—they’re perfect for snacking while watching a game (like the World Cup!) or sharing with family.