The ones in your picture should be apple candies (that’s what they’re called) that are popular among girls in Japanese night markets.

It is a relatively traditional Japanese snack, usually sold at festivals.

The most basic method is the same as our old Beijing candied haws.

In the picture, these things look like after finishing and transformation.

Method 1 Ingredients: Ingredients for candied haws: 20-25 hawthorns, strawberries, apples, grapes and other fresh fruits.

(Your choice) Accessories: white sugar, rock sugar, honey, 200 grams of water, 5 bamboo skewers.

Step 1. Fruit bunching: Select fresh, plump, uniformly sized red fruits and wash them.

Remove the roots and stems, remove the core (optional), cut the red fruit in half, dig out the core with a knife, and add your favorite fillings such as bean paste and mung bean paste.

Then close the two halves and string them together with bamboo skewers, about ten pieces in each string.

2. Boil the sugar. Pour the sugar and water into a pot at a ratio of 1:2, and simmer over high heat for about 20 minutes. You can stir during this period. Note that after 20 minutes, there is very little water, and it is boiling very hard, and the sugar has emerged.

Fine, dense foam, like a light golden beer.

You can dip your chopsticks into the syrup. If you can pull out strands, it means it's ready.

3. Dip in sugar. Tilt the pot (so that all the red fruits can be dipped into the sugar). Gently turn the skewered red fruits against the foam on the boiled hot sugar and wrap them in a thin layer.

The master who makes candied haws on ice said that the process of dipping it in sugar may seem simple, but it requires skills.

If the sugar is wrapped too thickly and you can't get the fruit in one bite, it will be a failure.

The sugar should be dipped in a thin and even layer, which is considered a success.

4. Cooling: Place the red fruit skewers dipped in sugar on a plate of water to cool for two to three minutes before enjoying.

The so-called water board is actually a smooth wooden board that has been soaked in clean water for a long time and has a lower temperature. At the same time, the wood is water-absorbent, which can help the candied haws cool and shape.

When making it at home, you can use a cutting board instead. Just soak the cutting board in water before use.

Warm tip: For successful candied haws, the sugar coating will cool down quickly after being taken out of the pan, making it crunchy and non-sticky to the teeth.

To achieve this effect, boiling sugar is the most critical.

When the syrup is cooked, you can see with the naked eye that the syrup is thick and pale yellow. Use chopsticks to pick up the visible strands. Put the chopsticks into cold water. The syrup will solidify quickly. When you bite it, it will become hard.

Also, if the sugar is slightly stringy, turn off the heat immediately and pour it on the candied haws.

Otherwise, the syrup will become dry and hard, making it impossible to continue making it.

After making the candied haws apples, you can coat them with chocolate, colored powdered sugar, etc. according to your preference.