Description
Tanghulu is a traditional Chinese candied fruit snack featuring fresh fruits skewered and coated in a hard, glossy sugar syrup. This recipe guides you through preparing perfectly crunchy and sweet Tanghulu using simple ingredients and straightforward steps. Ideal as a sweet treat or party snack, Tanghulu offers a delightful burst of flavor and texture with each bite.
Ingredients
Scale
Fruit
- 4–5 pieces of fresh fruit per skewer (hawthorn berries, strawberries, grapes, or kiwis)
Syrup
- 2 cups granulated sugar
- 1/2 cup water
- 1 teaspoon lemon juice (optional)
Equipment
- Skewers or toothpicks
Instructions
- Prepare the Fruit: Wash and thoroughly dry your chosen fruits to ensure the sugar coating adheres well. Remove any stems or seeds as needed. Carefully skewer about 4-5 pieces of fruit per stick to create bite-sized portions ideal for candied coating.
- Make the Sugar Syrup: Combine granulated sugar and water in a saucepan over medium heat. Stir gently until the sugar fully dissolves, then bring the mixture to a boil without stirring. Use a candy thermometer to monitor the temperature until it reaches approximately 300°F (150°C), known as the hard crack stage. Optionally add lemon juice to prevent the syrup from crystallizing.
- Dip the Fruit: Quickly and carefully dip each fruit skewer into the hot syrup, ensuring that all fruit pieces are evenly coated. Lift the skewer and allow excess syrup to drip off before placing it on a parchment-lined tray to cool.
- Let Candy Harden: Allow the coated fruit skewers to rest at room temperature for 10-15 minutes, letting the sugar coating harden completely. The result will be a glossy, crunchy candy shell around the fresh fruit.
- Serve and Enjoy: Serve your Tanghulu immediately for the best texture and flavor. Alternatively, store in an airtight container for up to two days to maintain freshness and crunch.
Notes
- Be cautious when working with hot sugar syrup as it can cause serious burns.
- Drying the fruit thoroughly before dipping helps the sugar coating stick better and prevents sogginess.
- Lemon juice helps prevent crystallization but is optional if you prefer a purely sweet syrup.
- Use parchment paper or a silicone baking mat to prevent the candy from sticking as it cools.
- Consume fresh for best texture; stored Tanghulu may lose some crunch over time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
Keywords: Tanghulu, candied fruit, Chinese snack, sugar syrup candy, hawthorn berries, sweet skewers, traditional dessert
