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Tanghulu

Tanghulu
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Tanghulu is a traditional Chinese candied fruit snack featuring fresh fruit skewered and coated in a glossy, crackling sugar syrup shell. This easy-to-make treat perfectly balances sweet and crispy textures, making it a fun and customizable street food favorite to enjoy at home.

Ingredients

Scale

Fruit

  • Fresh fruit (traditionally hawthorn berries; alternatives include strawberries, grapes, cherries, kiwi slices, pineapple chunks, blueberries, or small apple slices)

Syrup

  • 2 cups granulated sugar
  • 1 cup water
  • Optional: 1 tsp lemon juice (to keep syrup clear and balance sweetness)

Others

  • Bamboo skewers
  • Optional toppings: crushed nuts, sesame seeds, powdered sugar, edible glitter, melted dark or white chocolate for drizzle

Instructions

  1. Prepare the Fruit: Wash your chosen fruit thoroughly and pat dry with paper towels to remove all moisture, which helps the sugar syrup adhere properly. Trim any stems if needed and thread the fruit carefully onto bamboo skewers, leaving some space between each piece to allow even syrup coating.
  2. Make the Sugar Syrup: In a saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar fully dissolves. Stop stirring once the mixture boils and let it reach the hard crack stage at about 150°C (300°F), using a candy thermometer for accuracy. Optionally add lemon juice for clarity and flavor balance.
  3. Dip the Fruit Skewers: When the syrup reaches the correct temperature, quickly dip each fruit skewer into the hot syrup, rotating to coat every side evenly. Lift the skewer and let excess syrup drip back into the pan. Place the coated skewers on parchment paper or a silicone baking mat to cool and harden.
  4. Let the Coating Set: Allow the sugar coating to cool completely and harden into a clear, glass-like candy shell that seals in the juicy fruit. Serve immediately or store as desired.

Notes

  • Make sure fruit is completely dry before dipping to ensure the sugar syrup sticks well.
  • Use a candy thermometer to monitor syrup temperature accurately and avoid burning or crystallization.
  • Do not stir the syrup once boiling to prevent crystallization; allow it to bubble undisturbed.
  • Work quickly when dipping skewers as hot syrup cools fast.
  • Store Tanghulu in an airtight container at room temperature to keep the candy shell crisp and avoid moisture.
  • Freezing is not recommended as it can ruin the crisp shell and texture of the fruit.
  • Reheating is tricky; if necessary, gently warm in a low oven but fresh is always best.

Nutrition

Keywords: Tanghulu, Chinese candied fruit, candied hawthorn, sugar syrup candy, fruit skewers, sweet snack, street food

Find it online: https://dailydishez.com/tanghulu/