Rock Sugar Chinese Yam Beans Mini Candied Fruit Skewers

Clean the Chinese yam beans and steam them for 10 minutes until fully cooked.

Take out the steamed Chinese yam beans, let them cool, and skewer them with toothpicks. Ensure the surface of the beans is dry with no water.

Start making the sugar syrup. Add granulated sugar and water to a pot, bring to a boil over medium heat, gradually melting the sugar. Stir as little as possible to avoid crystallization.

Continue boiling until large bubbles appear in the syrup; avoid stirring.

When the syrup becomes thicker, lower the heat and keep cooking without stirring.

Soon the syrup turns slightly yellow as shown in the image. Gently stir with a spatula. To check if the syrup is ready, drop a small amount into a bowl of cold water. If it hardens instantly into a brittle texture, it’s ready. If it’s still soft or doesn’t form, continue cooking.

Dip the skewered Chinese yam beans into the syrup, coating them with a thin, even layer. Be cautious, as the syrup is very hot.

Place the syrup-coated beans on a surface covered with parchment paper. If unavailable, brush a thin layer of edible oil onto a baking tray or flat plate to prevent sticking. If the syrup in the pot starts solidifying, reheat gently but ensure it doesn’t burn.

After a few minutes, once the syrup has dried, it can easily be detached from the parchment paper.

The finished rock sugar Chinese yam beans should have a hard, smooth surface that is not sticky, and taste crispy.

Store individually in small bags for convenience and enjoy any time. It's irresistibly delicious!

With just a small portion, you don’t have to worry about kids eating too much sugar at once.