Let’s make strawberry tanghulu.
Start by rinsing your strawberries, then pulling off the leaves and patting them completely dry.
Then skewer them onto wooden sticks and set those aside.
Now, into a nonstick pot or pan, add two cups sugar and one cup water and cook over medium-high, swirling if needed, but never stirring until it reaches about 305° F, at which point you can carefully tilt the pan, then dip while rotating the skewer before plunging it immediately into ice water to harden.
The sooner you eat them, the crispier they’ll be.
