Raspberry Skewers

Wash the raspberries in cold running water, remove the stems and green leaves, and pat dry with paper towels

Reserve the prepared fruit

In a pot, combine the water, cornstarch, and corn syrup

Bring to a boil over medium heat

Reduce the heat and let simmer until a thick syrup forms

Thread 4 to 5 raspberries onto each bamboo skewer and dip them into the hot syrup, rotating the skewers to fully coat the fruit

Be cautious, as the syrup is very hot

You can support the skewers on the rim of another pot and use a slotted spoon to pour off any excess syrup

Slowly rotate the skewers to fully coat the fruit with the syrup

Drain off any excess syrup and place the prepared skewers on a marble surface or a lightly oiled plate

Let dry.