Line a medium-sized baking sheet with parchment paper. Set aside.

Rinse the green grapes under cool running water and pat them dry really well with a paper towel and place them onto a plate. Set aside.

Rinse the strawberries under cool running water and pat them dry really well. Using a small sharp paring knife, hull the strawberries by removing the stem and leaves from each strawberry. Do not make too large of a hole when doing this. Place the hulled, and dried, strawberries onto a plate.

Using the sharp end of a 7-8 inch wooden skewer, thread 2-3 pieces of fruit onto the tips of each skewer. You can either keep your grapes and strawberries separate, or you can mix and match them. Place all the fruit-threaded skewers onto a plate and set aside while you prepare the sugar mixture.

In a 3-quart heavy-duty saucepan, add the granulated sugar, water, and light corn syrup. Do not stir to avoid crystallizing the sugar.

Attach a candy thermometer to the side of the saucepan and heat on medium-low.

While leaving the saucepan undisturbed, allow the mixture to come to a boil and cook until a light golden brown (amber) color and the candy thermometer reads 300°F (hard crack stage). Turn off the heat to the saucepan. This can take between 20-30 minutes. Do not rush this step by turning up the heat as you will run the risk of burning the sugar. If you burn the sugar mixture, you will have to start over again.

Working quickly, dip a fruit skewer into the hot sugar syrup, allowing as much excess syrup to drip back into the saucepan, then place the candy-coated fruit skewer onto the prepared baking sheet.

Repeat until all the fruit skewers have been coated in the candy syrup and placed onto the prepared baking sheet. You will need to work quickly with this step as the sugar syrup will start to harden as it cools.

Allow the candy-coated fruit skewers to cool completely, to harden to a hard candy coating, before plating and serving.