Tang Julius Recipes

Steps:

• Line a rimmed baking sheet with parchment paper and set aside. Wash and completely dry the grapes and strawberries. Separate the clementine segments and peel off as much pith as possible.
• Stir together the sugar, corn syrup, honey and 1/4 cup water in a medium saucepan until the sugar is moistened. Bring to a boil over medium-high heat and boil until the syrup reaches 300 degrees F on a candy thermometer, about 8 to 10 minutes.
• Meanwhile, skewer the fruit without twisting the pieces: Skewer 3 grapes through the long end onto each of 6 skewers. Skewer 2 strawberries through the cut end onto each of 7 skewers. Skewer 3 clementine segments through the rounded side onto each of 3 skewers.
• When the syrup is ready, transfer the saucepan to a heatproof surface or potholder. Carefully tip the pan forward so the syrup pools on one side. Working with one skewer at a time, dip and rotate the fruit in the syrup until completely coated, then gently shake the skewer over the pan to remove any excess syrup. Place the skewer on the prepared baking sheet and let harden, about 10 minutes.
• Repeat with the remaining skewers. As the amount of syrup dwindles, use a spoon to help coat the fruit (see Cook's Note). Enjoy immediately.

Steps:

• 1. Pour Tang into blender and add ice cream and ice. Plend until frothy. Serves up to 4.