Tanghulu Recipe (Chinese Candied Fruit) Recipe
Tanghulu is a traditional Chinese snack featuring fresh fruit skewered and coated with a hard, glossy sugar candy shell. This classic treat balances the natural juiciness and tartness of fruit with a crisp, sweet exterior, perfect for a fun and nostalgic dessert or snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 servings
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Fruit
- 1 lb strawberries, grapes, or other fruit of choice (~30 pieces)
Syrup
- 2 cups white sugar
- 1 cup water
Instructions
- Prepare the Fruit: Wash the fruit thoroughly and pat dry to remove any moisture. Remove leaves, stems, or any inedible parts. Skewer the fruit, placing no more than three pieces per skewer for easier handling.
- Make the Sugar Syrup: In a small pot, combine the sugar and water. Heat over low to medium heat but do not stir. Allow the mixture to come to a boil and then simmer until the syrup thickens and turns an amber color, reaching about 300°F (hard crack stage), which takes approximately 10 to 20 minutes.
- Test the Syrup: To check readiness, drip a spoonful of syrup into an ice water bath. If it hardens quickly and cracks when bent, the syrup is ready for coating.
- Coat the Fruit: Quickly dip each fruit skewer into the hot syrup and swirl to create an even, thin candy coating. Immediately dip the coated skewer into an ice water bath to cool and harden the sugar shell.
- Serve: Place the coated skewers on a plate. Repeat the dipping process with the remaining skewers, working quickly to prevent the sugar from burning. Enjoy the crisp, sweet Tanghulu!
Notes
- For best results, use fresh and dry fruit to ensure the sugar coating adheres well.
- Work quickly when dipping fruit into syrup to prevent the sugar from hardening in the pot and burning.
- The sugar syrup temperature is critical; use a candy thermometer for accuracy.
- Variations in fruit such as hawthorn berries, kiwi, or cherry tomatoes can add unique flavors.
- Store Tanghulu at room temperature; refrigeration may cause the sugar shell to become sticky.
