Description
Tanghulu is a traditional Chinese snack featuring fresh fruits coated in a hard, crunchy candy shell. This easy-to-make recipe uses a simple sugar syrup to create the glossy, sweet coating on skewered fruits like hawthorn berries, strawberries, and grapes, offering a delightful combination of tartness and sweetness perfect for any occasion.
Ingredients
Scale
Fruits
- Fresh fruits (hawthorn berries, strawberries, grapes, kiwi, or other fruits of your choice) – enough to skewer 8 servings
Sugar Syrup
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 teaspoon lemon juice (optional)
Other
- Sticks or skewers (wooden or bamboo)
Instructions
- Prepare the Fruit: Wash and dry the fruits thoroughly to ensure no moisture remains, which can interfere with the candy coating. If using larger fruits like kiwi, cut them into bite-sized pieces. Thread the fruits onto wooden or bamboo skewers, leaving some space at the bottom for easy handling.
- Make the Sugar Syrup: In a medium saucepan, combine the sugar, water, and lemon juice if using to prevent crystallization. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely. Continue simmering without stirring until the syrup reaches the hard crack stage, about 300°F (150°C) on a candy thermometer, approximately 10-12 minutes.
- Coat the Fruit: Once the syrup reaches the correct temperature, remove the pan from heat. Quickly dip each skewer of fruit into the hot syrup, turning gently to coat evenly with the glossy candy layer. Allow excess syrup to drip back into the pan to avoid thick clumps.
- Let the Candy Harden: Place the candy-coated fruit skewers onto a parchment-lined baking sheet or another heat-resistant surface. Let them cool undisturbed so the sugar hardens, forming a shiny, crisp shell around the fruit.
- Serve: Once the candy coating is completely hardened, your Tanghulu is ready to be enjoyed. Serve immediately for the crunchiest texture, or store in an airtight container to maintain freshness.
Notes
- Use dry fruits and ensure they are thoroughly dried to help the syrup stick better.
- Using a candy thermometer is essential to achieve the hard crack stage for a perfect brittle coating.
- Lemon juice in the syrup helps to prevent crystallization, but it is optional.
- Serve Tanghulu soon after coating for the best texture as humidity can soften the candy shell.
- Be careful handling hot sugar syrup to avoid burns.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
