Wash the fruit, remove stems where needed, and dry every surface thoroughly. Thread about 3 small pieces onto each of 10 long food-safe skewers and prepare a silicone mat or parchment-lined tray.

Place 2 cups sugar and 1 cup water in a heavy saucepan. Heat over medium heat without stirring once the mixture begins to boil, until a candy thermometer reaches 300°F, approximately 10–20 minutes. Do not wait for an amber color.

If testing without a thermometer, carefully drop a little syrup from a spoon into cold water. The cooled threads must snap cleanly instead of bending. Keep hands clear of the hot syrup.

Remove from the heat once the syrup reaches hard-crack stage. Quickly rotate each skewer through the syrup, let excess drip back, and rest on the prepared surface without touching the coating. Stop using the syrup if it burns or becomes too thick to coat thinly.

Allow about 5 minutes for the coating to become hard and completely cool. Serve the 10 small skewers promptly for the crispest shell.