Caramelized Fruit

Brush a large sheet of foil w veg. oil. In dry 3 qt heavy saucepan cook sugar over moderately low heat, stirring slowly w fork to help melt evenly, until melted and pale golden. Cook caramel without stirring, swirling pan to ensure even coloring, until deep golden. Remove pan from heat. Working very quickly and carefully and tilting pan, dip a skewered piece of fruit into caramel, turning to coat evenly. Arrange fruit on foil and immediately transfer to mate rack set in shallow baking pan (fruit juices may drip.) Cool about 15 min. . Let fruit stand until coating is hardened, about 2 min. Carefully peel fruit from foil Keep no longer than 1.5 hours or fruit will get mushy.

Fruit: strawberries, mandarin oranges, etc
Vegetable Oil
Sugar 2 c