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1
Line large baking sheet with foil.
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2
Wipe fruits clean.
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3
Insert 1 skewer halfway into each fruit (excluding grape clusters).
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4
Combine sugar and water in heavy medium 4-inch-deep saucepan.
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5
Stir over medium-low heat until sugar dissolves.
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6
Add corn syrup and ginger.
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7
Increase heat and bring to boil, occasionally brushing down sides of pan with wet pastry brush.
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8
Attach candy thermometer to saucepan.
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9
Boil without stirring until syrup is golden amber color and candy thermometer registers 340F, swirling pan occasionally, about 20 minutes.
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10
Remove pan from heat.
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11
Holding skewer, carefully dip 1 fruit into hot caramel, coating completely.
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12
Hold fruit over pan, allowing some of excess caramel to drip off.
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13
Place fruit, still on skewer, on foil-lined sheet.
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14
Repeat dipping with remaining fruits and caramel.
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15
Hook stem end of each grape cluster in tines of fork; dip into caramel to coat.
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16
Place on prepared sheet.
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17
If necessary, carefully tilt pan to submerge fruits in caramel.
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18
(Can be prepared ahead.
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19
Cranberries, strawberries and orange segments can stand at room temperature up to 6 hours.
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20
Kumquats, dried apricots and grape clusters can be refrigerated uncovered overnight.)
