Wash and thoroughly dry the strawberries and grapes.

Thread the fruits and mochi balls onto skewers, alternating between strawberries, grapes, and mochi balls.

In a saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is dissolved.

Once the sugar is dissolved, stop stirring and bring the mixture to a boil. Cook until it reaches a golden caramel color, approximately 150°C on a candy thermometer.

Quickly dip the fruit skewers into the hot caramel, ensuring each piece is evenly coated. Allow any excess to drip off.

Place the coated skewers on a parchment-lined baking sheet to cool and harden.

Optionally, sprinkle sesame seeds over the skewers before the caramel hardens completely.

Allow the Tanghulu to cool completely before serving.