Tanghulu Recipe: How to Make This Chinese Candied Fruit Snack at Home
Introduction
If you're looking for a unique and visually stunning treat that perfectly balances sweet and tart flavors, Tanghulu is a must-try! This traditional Chinese street food features fresh fruit coated in a crunchy, glass-like caramelized sugar shell. Popularly made with hawthorn berries in China, Tanghulu can also be prepared with strawberries, grapes, or even citrus slices for a delightful twist. Follow this step-by-step guide to create this iconic snack at home!
Ingredients:
10 fresh strawberries, grapes, or small fruits of choice
1 cup (200g) granulated sugar
½ cup (120ml) water
¼ cup (60ml) light corn syrup (optional but helps prevent crystallization)
Wooden skewers or bamboo sticks
Parchment paper or a silicone baking mat
Ice water (for testing sugar consistency)
Step-by-Step Instructions:
1. Prepare the Fruit:
Wash the fruit thoroughly and dry it completely using a paper towel. Any moisture can prevent the sugar from sticking properly.
Carefully skewer 2-3 pieces of fruit per wooden stick, ensuring they are evenly spaced apart.
2. Make the Sugar Coating:
In a medium saucepan, combine the sugar, water, and corn syrup.
Heat the mixture over medium heat without stirring. Let it boil until it reaches 300°F (150°C), also known as the hard crack stage. This should take about 8-12 minutes.
To check if the syrup is ready, drop a small amount into a bowl of ice water. It should immediately harden and snap when broken.
Be careful not to overcook the sugar, as it can turn brown and develop a burnt taste.
3. Coat the Fruit:
Once the syrup reaches the correct temperature, quickly dip each skewer into the sugar, rotating it to coat all sides evenly.
Allow any excess syrup to drip off, then place the coated fruit skewers onto parchment paper or a silicone mat to cool and harden.
Work quickly, as the sugar will begin to harden within seconds.
4. Let It Set and Enjoy!
Allow the Tanghulu to cool for 5-10 minutes until the sugar shell is fully hardened and crispy.
Serve immediately for the best crunch!
Pro Tips for the Perfect Tanghulu:
✅ Use completely dry fruit – even a little moisture can cause the sugar to slide off. ✅ Use a candy thermometer to ensure precise sugar temperature and avoid burning. ✅ If the syrup thickens while dipping, reheat it gently over low heat until it liquefies again. ✅ Experiment with different fruits – mandarin orange slices, kiwi, or even blueberries work great! ✅ Store in a dry place – humidity will cause the sugar shell to soften over time.
Frequently Asked Questions:
❓ Why is my Tanghulu sticky instead of crunchy?
🔹 The sugar mixture might not have reached the hard crack stage. Ensure it reaches 300°F (150°C) before dipping the fruit.
❓ Can I make Tanghulu without corn syrup?
🔹 Yes! Corn syrup helps prevent crystallization, but you can still make it using just sugar and water.
❓ How do I store leftover Tanghulu?
🔹 Tanghulu is best enjoyed fresh, but if needed, store it at room temperature in a dry, airtight container for up to 24 hours. Avoid refrigeration, as moisture will make the sugar soft and sticky.
Conclusion:
Now you’ve mastered the art of making Tanghulu at home! This fun, crunchy, and glossy fruit treat is sure to impress family and friends. Whether you’re making it for a special occasion or just as a sweet snack, Tanghulu is always a hit. Give it a try and let us know which fruit combination is your favorite!
💬 Have you tried making Tanghulu before? Drop your tips and experiences in the comments below! 🍭🍓
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