If you have a sweet tooth and love a bit of crunch, then you are in for a real treat with this classic Tanghulu – Chinese Candied Fruit Recipe. This vibrant and glossy snack features fresh fruit enveloped in a thin, crisp shell of caramelized sugar that crunches delightfully with every bite. Traditionally enjoyed on the streets of China, Tanghulu offers an irresistible combination of juicy, tangy fruit and a sweet, crackly coating that will have you reaching for more. Preparing this at home is surprisingly simple, and it brings a fun, festive feel to your kitchen that’s perfect for impressing friends or indulging in a nostalgic treat yourself.
Ingredients You’ll Need
The beauty of this Tanghulu – Chinese Candied Fruit Recipe lies in its simplicity, both in preparation and ingredients. Each component plays a vital role, from providing the fresh fruity sweetness to creating that signature crispy glaze that defines the dish.
- Fresh fruit (2 cups): Choose firm fruits like strawberries, grapes, hawthorn berries, or mandarin segments for the perfect balance of juiciness and sturdiness to hold the sugar coating.
- Granulated sugar (1 ½ cups): This is the magic ingredient that transforms into the shiny, crunchy candy shell.
- Water (½ cup): It dissolves the sugar and turns it into a clear syrup crucial for that crackly finish.
- Bamboo skewers or wooden sticks: Essential for threading the fruit and dipping them easily into the hot syrup without getting burned.
How to Make Tanghulu – Chinese Candied Fruit Recipe
Step 1: Prepare the fruit
Begin by washing your chosen fruit thoroughly to remove any dirt or residues, then dry them completely. This step is key because any moisture left on the fruit might prevent the sugar coating from adhering properly, making your Tanghulu less delightful.
Step 2: Thread the fruit on skewers
Once your fruit is clean and dry, thread about 2 to 4 pieces onto each bamboo skewer, depending on the size of the fruit pieces. This arrangement makes it easy to dip them into the syrup and also perfect for eating on the go.
Step 3: Make the sugar syrup
In a saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves completely, but then avoid stirring further to prevent crystallization. Allow the syrup to boil steadily until it reaches 300ºF on a candy thermometer, known as the hard crack stage. This typically takes around 8 to 10 minutes, and the syrup should be clear and bubbling vigorously.
Step 4: Coat the fruit with syrup
Carefully dip each fruit skewer into the hot syrup, making sure to tilt and rotate it so all sides get a generous coating. Hold it above the pan briefly to let excess syrup drip off. Then, place the coated skewers on parchment paper or a lightly greased surface to cool. As the sugar hardens, it forms a beautiful shiny shell with that iconic crunchy texture.
Step 5: Serve and enjoy fresh
Tanghulu is best savored immediately while the candy shell is crisp and crackly. Waiting too long can cause the sugar to absorb moisture from the air, softening the perfect crunch you worked so hard for.
How to Serve Tanghulu – Chinese Candied Fruit Recipe
Garnishes
Although the candy coating shines on its own, a light dusting of edible gold powder or a sprinkle of crushed nuts like pistachios can add a touch of luxury and texture. You can also dust powdered sugar around your serving plate to create a charming presentation reminiscent of a winter wonderland.
Side Dishes
Pairing Tanghulu with a warm cup of green tea or jasmine tea cuts through the sweetness beautifully and provides a pleasant contrast. For parties, serve alongside simple, lightly salted nuts to complement the sugar’s sweetness without overpowering it.
Creative Ways to Present
For a fun twist, arrange your skewers upright in a decorative vase filled with dry beans or rice to create an eye-catching candy “bouquet.” Alternatively, use different fruits of varied colors for a rainbow effect. You can also drizzle a bit of melted dark chocolate on the hardened surface for extra decadence, making this traditional treat even more special.
Make Ahead and Storage
Storing Leftovers
Because Tanghulu’s delightful crunch depends on a dry environment, store any leftover candy-coated fruit in an airtight container at room temperature. Avoid refrigeration, which can introduce moisture and cause the sugar shell to soften or become sticky.
Freezing
Freezing Tanghulu is not recommended, as the condensation from thawing will ruin the crisp sugar coating and make the fruit soggy. It’s best enjoyed fresh or stored briefly at room temperature.
Reheating
Reheating is tricky because melting the sugar coating again will affect the texture and might make it too sticky or harden unevenly. If you want that crunchy shell again, it’s best to make a fresh batch or simply enjoy the Tanghulu as is right after preparation.
FAQs
Can I use other fruits besides strawberries and grapes for Tanghulu?
Absolutely! While hawthorn berries are traditional, any firm fruit that isn’t overly juicy or soft works well, such as apples, kiwi slices, or even small pieces of pineapple. The key is to ensure the fruit is dry and sturdy enough to hold the sugar shell.
What if I don’t have a candy thermometer?
You can still make Tanghulu without one by using the cold water test. Drop a tiny bit of hot syrup into cold water; if it hardens into a brittle, crackly ball, it’s at the right stage. But investing in a thermometer can make the process more precise and easier.
Why is my sugar syrup turning cloudy?
Cloudiness usually means sugar crystals formed during cooking. Stirring after it dissolves or introducing impurities can cause this. Make sure to stop stirring once it’s boiling and use clean utensils to get a clear, shiny syrup.
How long does Tanghulu stay fresh?
For the best texture and taste, enjoy Tanghulu the same day. The sugary shell can start to soften within hours if exposed to humidity, causing the magic crunch to fade away.
Is Tanghulu suitable for kids?
Yes, Tanghulu is a kid-friendly treat, but be cautious with the hot sugar syrup during preparation. Once cooled, it’s a safe, fun, and tasty snack that children often adore because of its sweetness and crunchiness.
Final Thoughts
This Tanghulu – Chinese Candied Fruit Recipe is truly a joyful thing to bring into your kitchen. With just a handful of ingredients and straightforward steps, you can recreate this dazzling and flavorful snack that’s bursting with tradition and crunch. Give it a try and watch as the shiny, sugar-crisp fruit dazzles your taste buds and warms your heart. It’s more than a recipe; it’s a little moment of celebration in every skewer!
Print
Tanghulu – Chinese Candied Fruit Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 skewers
- Category: Dessert, Snack
- Method: Candying
- Cuisine: Chinese
- Diet: Vegan, Gluten Free
Description
Tanghulu is a traditional Chinese candied fruit snack featuring fresh fruit skewered and coated in a hard, crunchy sugar shell. This sweet and tangy treat is commonly enjoyed as a street food dessert, combining the natural flavors of juicy fruits with a crisp, shiny caramelized coating.
Ingredients
Fruit
- 2 cups fresh fruit (such as strawberries, grapes, hawthorn berries, or mandarin segments)
Syrup
- 1 ½ cups granulated sugar
- ½ cup water
Other
- Bamboo skewers or wooden sticks
Instructions
- Prepare the Fruit: Wash and thoroughly dry the fruit to ensure the sugar coating adheres properly. Thread 2–4 pieces of fruit onto each bamboo skewer or wooden stick, depending on the size of the fruit.
- Make the Sugar Syrup: In a small saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar has fully dissolved, then stop stirring to allow the syrup to boil undisturbed. Continue boiling until the syrup reaches the hard crack stage at 300°F (150°C) on a candy thermometer, which takes about 8–10 minutes. The syrup will become clear and bubbly.
- Coat the Fruit: Carefully dip each fruit skewer into the hot sugar syrup, tilting to coat all sides evenly. Allow any excess syrup to drip off back into the pan.
- Cool and Harden: Place the coated skewers onto a parchment-lined baking sheet or a lightly greased surface. Let them cool completely for a few minutes until the sugar shell hardens into a shiny, crisp coating.
- Serve: Serve the Tanghulu immediately for the best crunchy texture and flavor experience.
Notes
- Traditionally, Tanghulu is made using hawthorn berries, but firm fruits like strawberries, grapes, or mandarin segments work well too.
- Avoid using fruits with high moisture content or soft skins as they may not hold the sugar coating properly.
- Exercise caution when handling hot sugar syrup to prevent burns.
- Enjoy Tanghulu the same day it is made, as the sugar coating can dissolve over time or when exposed to humidity.
