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