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
Scale
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.
