Sugar Candy Wrapper

This sugar candy wrapper is trending on Chinese social media. Made from melted sugar, this delicate, twisted wrapper hardens into a clear, glass-like shell that looks just like a candy wrapper. It is perfect for wrapping fruit for a beautiful presentation. Don’t be discourage, itt took me several tries to get it right. Also, melted sugar gets extremely hot and can cause serious burns. Handle with care and take safety precautions when working with sugar and water mixtures. Next time you’re in the mood for something sweet and creative, give this sugar candy wrapper a try.

Sugar Candy Wrapper Ingredients

• Fresh fruits (make sure they’re completely dry)
• 120g granulated sugar
• 60g water
• A paper cup or an opened aluminum can (with the top and bottom removed)

Instructions

Make sure your fruits are clean and fully dry—any moisture can ruin the sugar coating.

In a small saucepan, add 120g sugar and 60g water.

Heat over medium heat—avoid low heat, as it may cause the sugar to stay crystallized.

Do not stir the mixture. You can gently swirl the pan if needed to ensure even heating.

Watch carefully. When the syrup starts turning a light golden-yellow, turn off the heat immediately.

Let the sugar mixture cool until it thickens slightly but is still workable.

Dip the rim of your can or cup into the sugar syrup for a few seconds.

Carefully remove it, letting excess syrup drip off.

Using chopsticks, move the fruit through the can.

Slowly raise the can while twisting it upward to form the sugar “wrapper” around it.

Trim the top of the sugar twist with scissors if needed.

Let the sugar harden fully before serving. The result is a clear, crunchy candy shell that looks like a real wrapper.

Cooking Tips

• Use a nonstick or stainless steel pot to make cleanup easier.
  After making the candy wrap, add water to the pot, bring it to a boil, and use a spatula to remove the hardened sugar. Discard the diluted sugar water afterward.
• Wear gloves if necessary. Handling hot sugar can easily cause burns.
• Make sure the fruit is completely dry. Moisture will prevent the sugar from sticking properly.
• Do not stir the sugar mixture. This can cause crystallization. Instead, gently swirl the pot if needed.
• Let the syrup cool slightly before dipping. Be patient; slightly thickened syrup will coat better.

If you enjoyed this sugar candy wrapper recipe, you might this healthy mangonada recipe.