Strawberry Tanghulu Recipe

Why You’ll Love This Recipe

Strawberry Tanghulu is a popular Chinese street snack featuring fresh strawberries coated in a crisp, glassy sugar shell. The contrast between the juicy fruit and the crunchy candy exterior makes it an irresistible treat. It’s simple to make, visually stunning, and perfect for parties or a fun homemade dessert experience.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesgranulated sugarwaterbamboo skewers or wooden sticksparchment paper

directions

Wash and thoroughly dry the strawberries. Moisture will prevent the sugar from sticking properly.

Thread 2–3 strawberries onto each skewer.

Line a baking sheet or plate with parchment paper and set aside.

In a small saucepan over medium heat, combine sugar and water (typically a 2:1 ratio of sugar to water).

Stir gently until the sugar dissolves, then stop stirring. Let it boil until it reaches 300°F (150°C), also known as the hard crack stage.

Once the sugar reaches temperature, immediately remove from heat.

Quickly and carefully dip each skewer into the syrup, rotating to coat the strawberries evenly.

Let any excess syrup drip off, then place the coated strawberries on the parchment-lined sheet.

Allow the Tanghulu to cool and harden completely before serving.

Servings and timing

This recipe yields about 6–8 skewers depending on berry size.Preparation time: 10 minutesCooking time: 10–15 minutesCooling time: 10 minutesTotal time: 30–35 minutes

Variations

Use other fruits like grapes, blueberries, or tangerine slices.

Add a sprinkle of sesame seeds before the sugar hardens for extra texture.

Infuse the sugar syrup with a bit of lemon juice for a tangy twist.

Use food coloring in the syrup for a unique visual effect.

storage/reheating

*Tanghulu is best enjoyed fresh on the same day. The sugar shell can melt in humid environments.*Store in a cool, dry place for up to 4 hours. Avoid refrigerating, as moisture may ruin the texture.Reheating is not recommended as it can melt the sugar coating.

FAQs

What is Tanghulu?

Tanghulu is a traditional Northern Chinese snack made by dipping fruit in hardened sugar syrup.

Can I use fruits other than strawberries?

Yes, firmer fruits like grapes, hawthorn berries, and apples work best.

Why isn’t my sugar hardening?

Make sure the syrup reaches the hard crack stage—300°F (150°C). Use a candy thermometer for accuracy.

Can I make it without a thermometer?

You can drop a small amount of syrup into cold water—if it hardens into brittle threads, it’s ready.

Why is my sugar turning brown?

Overcooking or using high heat can caramelize the sugar. Remove it from heat as soon as it reaches 300°F.

Do I need to stir the syrup while boiling?

No, stirring can cause crystallization. Only stir gently at the beginning to dissolve the sugar.

Can I reuse leftover syrup?

Yes, reheat gently and use it again, but avoid repeated reheating to prevent burning.

Can I use skewers with more than 3 strawberries?

You can, but it may be harder to coat evenly and may be heavier to handle.

How do I prevent bubbles in the candy coating?

Dip the fruit quickly and smoothly. Avoid stirring the syrup once boiling starts.

Is Tanghulu suitable for kids?

Yes, but supervise closely as the candy shell can be sharp and the syrup is extremely hot when cooking.

Conclusion

Strawberry Tanghulu brings a delightful mix of crunch and sweetness with the natural freshness of fruit. It’s a fun, easy treat to make at home that’s sure to impress both kids and adults alike. Try it once, and you’ll understand why it’s such a beloved street food favorite!

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