Name: How to Make Tanghulu: Chinese Candied Fruit Skewers Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 4-5 pieces of fresh fruit per skewer (hawthorn berries, strawberries, grapes, or kiwis); 2 cups granulated sugar; 1/2 cup water; 1 teaspoon lemon juice (optional); Skewers or toothpicks

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Introduction

Tanghulu is a traditional Chinese treat featuring fresh fruit coated in a shiny, crunchy sugar shell. This delightful sweet snack is perfect for a quick dessert or party treat, combining juicy fruit with a satisfyingly crisp bite.

The image shows several wooden skewers holding three shiny, round, translucent fruit balls each, arranged side by side on a white bowl with a smooth texture. The fruit balls come in four colors: bright orange, golden yellow, deep red, and green, each with a glossy surface that reflects light, creating a sparkling effect. The different colors are stacked vertically on each skewer, with some skewers having only orange balls while others mix the other colors. The background is softly blurred with a white marbled texture under the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 pieces of fresh fruit per skewer (hawthorn berries, strawberries, grapes, or kiwis)
2 cups granulated sugar
1/2 cup water
Optional: 1 teaspoon lemon juice
Skewers or toothpicks

Instructions

Step 1: Wash and thoroughly dry your chosen fruits to ensure the sugar coating sticks perfectly. Remove any stems or seeds as needed, then carefully skewer about 4-5 pieces per stick for ideal bite-sized portions.
Step 2: Combine granulated sugar and water in a saucepan over medium heat. Stir gently until the sugar dissolves, then bring to a boil without stirring. Use a candy thermometer to monitor the temperature until it reaches about 300°F (150°C), the hard crack stage. Optionally add lemon juice to prevent crystallization.
Step 3: Quickly but carefully dip each skewer into the hot syrup, ensuring the fruit is fully coated. Lift and let the excess syrup drip off before placing the skewers on a parchment-lined tray to cool and harden.
Step 4: Allow Tanghulu to sit at room temperature for 10-15 minutes until the sugar coating is completely hard, glossy, and perfectly crunchy.
Step 5: Once cooled, your Tanghulu is ready to eat. Serve immediately or store as desired.

Tips & Variations

Make sure fruits are completely dry before dipping to ensure the sugar coating adheres well and stays crunchy.
Try different fruits like blueberries or mandarin segments for variety and vibrant color.
Add a pinch of lemon juice to the syrup to help prevent crystallization and keep the coating smooth.
Use wooden skewers instead of toothpicks for easier handling and serving.

Storage

Store Tanghulu in an airtight container at room temperature for up to two days to maintain the sugar coating’s crunch. Avoid refrigeration, as moisture can cause the sugar shell to become sticky. Reheating is not recommended since the coating will lose its crispiness.

How to Serve

Several skewers hold three round, glossy candy balls each, stacked vertically. The candies come in bright colors including shiny orange, deep red, light yellow, and light green, each with a textured, shiny surface dusted lightly with sugar. The skewers rest on a white plate with a smooth finish, placed against a soft white marbled texture background. The image is close up, showing the wet, shiny details of the sweets, with natural light reflecting off their surfaces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit for Tanghulu?

Frozen fruit is not recommended because it releases moisture as it thaws, which can prevent the sugar coating from hardening properly. Fresh, dry fruit works best.

What can I do if the sugar syrup crystallizes?

Add a small amount of lemon juice or a few drops of vinegar to the syrup while heating to help prevent crystallization and keep the coating smooth and shiny.