Tanghulu

Line a baking sheet with parchment paper and set it near the stove. Thread 3 strawberries onto each of 6 bamboo skewers, leaving a handle at the bottom.

Pat the strawberries completely dry with paper towels — any surface moisture will prevent the sugar from adhering and cause the coating to crack or slide off.

Combine the 2 cups granulated sugar, ½ cup water, and ¼ tsp cream of tartar in a small, deep saucepan. Stir once to combine, then do not stir again.

Bring the sugar mixture to a boil over medium-high heat. Clip a candy thermometer to the side of the pan and cook, without stirring, until the syrup reaches 300 °F (hard-crack stage), about 10–12 minutes.

Remove the pan from heat immediately at 300 °F. Working quickly, tilt the pan to pool the syrup to one side — this gives you depth for dipping.

Dip one skewer of strawberries into the syrup, rotating to coat evenly. Lift it out and let the excess drip back into the pan for 2–3 seconds.

Set the dipped skewer on the prepared parchment sheet. Repeat with the remaining skewers, working fast before the syrup thickens too much.

If the syrup thickens and becomes too viscous to dip cleanly, return the pan to low heat for 30–60 seconds to loosen it — do not let it exceed 310 °F or it will darken.

Allow the tanghulu to cool on the parchment for 3–5 minutes until the shell is fully hardened and glossy. Serve immediately for the best crack.