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.