Steps

1. Rub the **apples** with **coarse salt** to thoroughly clean off any surface dirt. (This is the key!) Since you'll be eating the skin, wash it meticulously.
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2. Clean the stem end of the **apples** as well. After washing, thoroughly pat them dry. (This is the key!) If there's any moisture left, the candy coating will have trouble adhering and may peel off.
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3. Slowly insert a bamboo skewer into the bottom of the **apple** without piercing through the top. Wipe off any **apple juice** that comes out.
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4. Skewer your favorite **fruits** like **grapes** or **cherries** onto bamboo skewers. For **plums**, skewer them avoiding the pit. (This is the key!) Use bamboo skewers as toothpicks can get hot as they are close to the heat.
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5. In a small saucepan, combine **100g granulated sugar** and **50g water**.
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6. Prepare parchment paper in advance and get ready to place the candy-coated **fruits** on it. (This is the key!) Have everything prepared before you start heating.
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7. Place the saucepan with **granulated sugar** and **water** over medium heat and cook until small bubbles start to form. (This is the key!) Once you start heating, absolutely do not stir. Stirring or shaking the pot will cause crystallization.
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8. To check if the candy is ready, prepare a bowl of water and a toothpick or bamboo skewer.
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9. Scoop a small amount of the **candy from the saucepan** with a bamboo skewer and drop it into the prepared water. Check if it solidifies. If it doesn't harden, continue heating.
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10. Once the candy reaches a firm setting state, reduce the heat to very low.
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11. When the candy has a slight color, gently swirl the pan twice to ensure evenness.
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12. Tilt the pan and coat the **apple** on the skewer with the candy for just one rotation, then place it on the parchment paper. (This is the key!) Coating it only once will result in a light and crispy candy shell.
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13. Similarly, coat your skewered **favorite fruits** generously with candy and place them on the parchment paper. (This is the key!) The candy will crystallize as the temperature drops, so work without taking the pan off the heat. Be careful not to burn it.
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14. Let the candy-coated **fruits** sit in a cool, dry place to harden completely.
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15. Spread any leftover candy onto parchment paper, let it cool and harden, then break it up to use as a dessert topping.
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