Wash fruit gently and pat completely dry with paper towels. Let air-dry for 5 additional minutes. Thread 1 to 3 pieces per skewer and place on a parchment-lined tray beside the stove.
Fill a large bowl with ice and cold water. Place within arm's reach of your burner.
Combine sugar, water, and corn syrup (if using) in a stainless steel saucepan. Place over medium-high heat. Do not stir. Clip candy thermometer to side of pot.
Cook without stirring until syrup reaches exactly 300F (150C), about 15 to 20 minutes. Watch closely after 280F it climbs fast. Remove from heat immediately at 300F.
Tilt pan so syrup pools to one side. Dip each skewer in a smooth, continuous swirling motion to coat thinly and evenly. Let excess drip for half a second.
Immediately plunge coated skewer into ice water for 3 to 5 seconds until candy shell is fully hardened.
Transfer to parchment-lined tray. Repeat with remaining skewers. Eat within 20 to 30 minutes for maximum crunch.
