Have you ever bitten into a strawberry so crisp it cracks like glass?

That’s Tanghulu for you—a traditional Chinese street snack that’s been winning hearts for centuries. I still remember the first time I had it in a bustling Beijing market. It was winter. The air was sharp, and I bit into what looked like a ruby-red lollipop on a stick. That crack? Addictive. The mix of icy-sweet sugar and juicy fruit was unlike anything I’d tasted.

If you’ve been charmed by those glossy candied skewers popping up on TikTok, you’re not alone. But behind the viral fame lies a recipe that’s as much about technique as it is about taste. Let’s dive into the real Tanghulu recipe—tested, perfected, and sugar-snap approved.

What is Tanghulu?

Tanghulu (pronounced tang-hoo-loo) is a traditional Northern Chinese snack made by dipping skewered fruit into hot sugar syrup, which hardens into a clear, crunchy shell. Historically made with hawthorn berries, modern variations include strawberries, grapes, and even cherry tomatoes.

The beauty of Tanghulu lies in its contrast—crunchy sugar coating meets juicy fruit core. It’s as much texture as it is flavour, and making it at home brings both satisfaction and a touch of theatre to your kitchen.

Why Make Tanghulu at Home?

While it looks simple, Tanghulu is all about timing, temperature, and precision. And getting it right at home is deeply rewarding:

• Cleaner Ingredients: Skip artificial colours and preservatives.
• More Variety: Use your favourite fruits—or even edible flowers.
• Impressive Yet Easy: Guests will think you’ve spent hours.

When done right, each bite is a crackling candy experience. But one misstep—say, dipping wet fruit or overheating the sugar—and things can go south fast. That’s why this guide goes beyond surface-level instructions.

Tanghulu Recipe (Tested to Perfection)

Ingredients

• 1 cup fresh fruit (e.g., strawberries, grapes, blueberries, or traditional hawthorn berries)
• 2 cups granulated sugar
• 1 cup water
• ¼ cup light corn syrup (optional, helps prevent crystallisation)
• Bamboo skewers

Step-by-Step Instructions

Step 1: Prepare the Fruit

This part often gets rushed—but it’s make-or-break.

1. Wash thoroughly, then dry completely. Even a drop of water can cause the sugar to seize.
2. Skewer 3-4 pieces of fruit per stick, with small gaps between to avoid sticking.

Pro Tip: Freeze your skewers for 5 minutes before dipping—this helps the coating set faster.

Step 2: Make the Sugar Syrup

This is where precision matters most.

1. In a heavy-bottomed saucepan, combine sugar, water, and corn syrup (if using).
2. Heat on medium-high without stirring. Stirring causes premature crystallisation.
3. Use a candy thermometer and heat until 300°F (150°C)—this is the hard crack stage.

✅ No thermometer? Use the cold water test: Drop a little syrup into ice water. If it hardens and cracks instantly, it’s ready.

Step 3: Dip and Coat

1. Tilt the saucepan slightly and dip each skewer.
2. Rotate gently for even coverage.
3. Let excess syrup drip off.

Place on parchment paper (not wax paper!) to cool.

Step 4: Let It Harden

Allow the skewers to sit at room temperature for 5–10 minutes. The sugar shell will turn glossy and crackly.

Expert Insights & Real-World Tips

Chef Mei Lin, pastry expert and former Beijing resident, says:

“The key is drying the fruit. Most Tanghulu fails are because of moisture. I always pat mine dry, then air-dry them under a fan for 10 minutes.”

I tested this with and without corn syrup. Without it, my syrup crystallised after the third skewer. With corn syrup, I finished the entire batch smoothly. It’s not mandatory—but it’s a good insurance policy.

Variations You’ll Want to Try

• Spicy Tanghulu: Add a pinch of chilli powder to the sugar for a sweet-heat twist.
• Tanghulu with Citrus Zest: Stir in lemon or orange zest post-boil (before dipping) for aroma.
• Mini Tanghulu Bites: Use blueberries or pomegranate seeds for one-bite candies.

Common Mistakes to Avoid

Tanghulu FAQs

Can I store Tanghulu?

Tanghulu is best eaten fresh. The sugar coating starts to melt after a few hours, especially in humid climates.

What fruits work best?

Firmer fruits like grapes, strawberries, blueberries, and traditional hawthorn hold up best. Avoid soft fruits like bananas.

Can I make it without corn syrup?

Yes, but be extra cautious with heat and avoid stirring. Corn syrup prevents early crystallisation.

Is it safe for kids to help?

The sugar syrup is dangerously hot. Let kids help with skewering fruit, but leave the boiling and dipping to adults.

Final Thoughts

Tanghulu isn’t just another sugary treat. It’s a sensory experience—one that’s crisp, juicy, and deeply nostalgic for many. Whether you’re chasing a memory from a Chinese market or simply looking to try something new, this recipe will guide you to a perfect crackly bite.

So—have you made Tanghulu before? If you give this recipe a go, tell me in the comments. What fruit did you use? Any secret tweaks? Let’s compare notes.

Sources:

• Interview with Chef Mei Lin, 2023
• “The Science of Sugar Syrup,” Journal of Food Chemistry, 2020
• Traditional Chinese Street Food Archives

Read Also: How Long Can Beef Broth be Refrigerated Before it Spoils?

Tanghulu Recipe

A delightful Chinese candied fruit snack with a crunchy sugar shell.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine Chinese

Ingredients

  

• 1 cup fresh fruit strawberries, grapes, blueberries, or hawthorn berries
• 2 cups granulated sugar
• 1 cup water
• ¼ cup light corn syrup optional, helps prevent crystallization
• Bamboo skewers

Instructions

 

Step 1: Prepare the Fruit

• 1️⃣ Wash and completely dry the fruit—any moisture will ruin the sugar coating.
• 2️⃣ Skewer 3-4 pieces of fruit onto each bamboo stick, leaving space in between.

Step 2: Make the Sugar Syrup

• 3️⃣ In a heavy-bottomed saucepan, combine sugar, water, and corn syrup (if using).
• 4️⃣ Heat on medium-high without stirring until it reaches 300°F (150°C) (hard crack stage).
• 5️⃣ Do a cold water test: Drop a little syrup into ice water. If it hardens and cracks, it’s ready!

Step 3: Dip and Coat

• 6️⃣ Tilt the pan and quickly dip each skewer, rotating for an even coat.
• 7️⃣ Let excess syrup drip off before placing the skewer on parchment paper.

Step 4: Let It Harden

• 8️⃣ Leave at room temperature for 5 minutes until the sugar shell is glossy and crisp.

Notes

Tips for Success

✔️ Dry the fruit completely before dipping.
✔️ Don’t stir the sugar once it starts boiling.
✔️ Work quickly—syrup hardens fast!
✔️ Avoid humid environments; they make the sugar sticky.

Storage:

🔹 Best eaten fresh for maximum crunch.
🔹 Store at room temperature for a few hours or refrigerate for up to a day (but sugar may soften).

Try Different Fruits!

• 🍓 Strawberries (sweet & juicy)
• 🍇 Grapes (perfect bite-size)
• 🥝 Kiwi slices (tangy & unique)