Wash and pat dry the fruit well with a paper towel. Get the fruit ready. Remove the green stems of the strawberries. Remove grapes from their stems. Cut larger fruit like kiwi into slices or smaller bite-sized pieces. Arrange the fruit on the skewers—it’s best to thread just 1 or 2 pieces of fruit (depending on their size) and keep them at one end of the skewer. Set the skewers aside. Fill a bowl with cold water and add a few ice cubes to make an ice bath. Add the sugar and water to a medium-sized saucepan and bring them to a boil over medium heat. Do not stir! The temperature of the sugar syrup has to reach around 300ºF/150ºC. This takes 5-10 minutes. The syrup will start to reduce and become amber in color. Check the temperature occasionally with a thermometer (it’s OK if it’s a few degrees higher). Alternatively, drizzle some syrup into the bowl of ice water. It should set right away and form brittle crystal threads that break easily. If they bend, the syrup is not ready. Once the sugar syrup has reached the required temperature, remove the pot from the heat. You can prop the pot at an angle so it’s easier to dip the skewers in the deep part. Prepare your working station: skewered fruit, the syrup next to them, the ice bath, and a wire rack or a tray covered with parchment paper on which to lay the candied fruit. Take one of the skewers and quickly dip it in the mixture, making sure all the fruit is coated in the sugar syrup. Immediately dip it in the ice water and lay it on the tray. Repeat the steps of quickly dipping the skewered fruit in the syrup and ice water until all the fruit is done. Let them rest for a few minutes on the tray. Your tanghulu is now ready to enjoy!