If you’ve never tried this delightfully crunchy treat before, let me introduce you to the magic of Tanghulu. This Tanghulu (Chinese Candied Fruit) Recipe perfectly balances the natural sweetness and tartness of fresh fruit, all wrapped in a shimmering, crisp candy coating that cracks with every bite. Whether you’re looking for a nostalgic snack or a stunningly simple dessert that wows, this classic street food favorite brings joy with every skewer. It’s not only a burst of flavor but also an eye-catching treat that’s as fun to make as it is to eat!
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each component plays an essential role in crafting that perfect Tanghulu experience. The fresh fruits bring vibrant colors and juicy textures, while the sugar syrup creates that signature glassy shell that’s both sweet and satisfyingly crunchy.
- Fresh fruits: Choose hawthorn berries, strawberries, grapes, kiwi, or your favorite juicy fruits – just make sure they’re firm and ripe for dipping.
- Granulated sugar (1 cup): This is the star ingredient for the candy coating, providing that shiny, crisp finish we all love.
- Water (1/2 cup): Helps dissolve the sugar evenly and create the perfect syrup consistency.
- Lemon juice (1/4 teaspoon, optional): A little acid helps prevent the sugar from crystallizing and adds a subtle hint of brightness.
- Wooden or bamboo skewers: Essential for threading your fruit and making the classic handheld Tanghulu treat.
How to Make Tanghulu (Chinese Candied Fruit) Recipe
Step 1: Prepare the Fruit
Start by washing your chosen fruits thoroughly. It’s important they’re dry to ensure the syrup sticks perfectly. If your fruits are larger, slice them into bite-sized pieces for easy eating. Then, thread them carefully onto your skewers, leaving enough space at the bottom to hold comfortably. This step sets the stage for how beautifully your Tanghulu will look and taste.
Step 2: Make the Sugar Syrup
In a saucepan over medium heat, combine the sugar, water, and optional lemon juice. Gently stir to dissolve the sugar, then let the mixture come to a simmer. To get that perfect crackly candy coating, you’ll want the syrup to reach 300°F (150°C) — the “hard crack” stage on a candy thermometer. This usually takes about 10 to 12 minutes, so keep an eye on it. Patience here is key to getting that crystal-clear glaze!
Step 3: Coat the Fruit
The magic happens fast here! As soon as your syrup hits the perfect temperature, remove it from heat. Working quickly, dip each skewer of fruit into the hot syrup, turning to coat each piece evenly. Let any excess syrup drip off to avoid clumps and keep the coating smooth and shiny. This step may feel a bit adventurous, but trust me, it’s incredibly satisfying!
Step 4: Let the Candy Harden
Place your coated skewers on a parchment-lined baking sheet or any heat-resistant surface. This allows the sugary glaze to cool down and harden into that iconic crisp shell. It only takes a few minutes before the candy coating is firm and ready to crunch!
Step 5: Serve
Once your Tanghulu has set, it’s time to enjoy this delightful treat. Whether devoured immediately or stored properly, the sweet and tart combination with the glassy glaze is absolutely irresistible. Sharing these skewers with friends or family is sure to bring smiles all around.
How to Serve Tanghulu (Chinese Candied Fruit) Recipe
Garnishes
While traditional Tanghulu is stunning on its own, adding a sprinkle of toasted sesame seeds or a dusting of fine powdered sugar can elevate the presentation and add subtle flavor contrasts. Fresh mint leaves alongside can enhance the aroma and make the skewers look even more inviting.
Side Dishes
Tanghulu pairs wonderfully with simple sides like jasmine tea or a refreshing cucumber salad, which can cleanse the palate between bites. It’s also a fun complement to other sweet snacks like mochi or almond cookies if you’re hosting a dessert spread with a Chinese-inspired theme.
Creative Ways to Present
For a playful twist, try arranging your skewers upright in a rustic jar filled with uncooked rice or colorful beads to create a beautiful edible bouquet. You can even experiment with layering different fruits on each skewer for a rainbow effect that is as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, place leftover Tanghulu in an airtight container. Keep it in a cool, dry place to prevent the sugar coating from softening or becoming sticky. The candy shell stays crisp for a few hours, but for best enjoyment, try to finish them within a day.
Freezing
Freezing Tanghulu is not recommended because the moisture can cause the candy coating to lose its crunch and become soggy when thawed. It’s best enjoyed fresh whenever possible to preserve that perfect texture.
Reheating
Since Tanghulu is best eaten crisp and fresh, reheating isn’t really an option without losing the candy’s delightful crackle. However, if your coating starts to soften, placing the skewers briefly under a cool fan may help firm them up again.
FAQs
Can I use other fruits besides hawthorn berries for Tanghulu?
Absolutely! While hawthorn berries are the traditional choice, strawberries, grapes, kiwi, and even small apple slices work beautifully. Just make sure the fruits are firm enough to hold up to dipping and skewering.
What if I don’t have a candy thermometer?
Without a candy thermometer, you can test the syrup by dropping a small amount into cold water. If it hardens and breaks with a snap, you’ve reached the right temperature. Remember, safety first—handle hot sugar with care!
Why does my sugar coating get sticky after a while?
Humidity and moisture cause the candy shell to soften over time. To prevent this, store your Tanghulu in an airtight container in a dry place and enjoy them soon after making.
Can I add flavors to the sugar syrup?
Yes! Adding a few drops of vanilla extract or grated ginger during the syrup-making process can add unique flavor notes. Just avoid anything that might cause the syrup to crystallize.
Is Tanghulu difficult to make at home?
Not at all! While it requires careful attention to the syrup temperature, the steps are straightforward and the results are incredibly rewarding. This Tanghulu (Chinese Candied Fruit) Recipe is perfect for anyone wanting a fun cooking project with a delicious payoff.
Final Thoughts
Making Tanghulu at home is a joyful experience that brings a little spark of festivity to any day. This Tanghulu (Chinese Candied Fruit) Recipe is wonderfully simple yet irresistibly charming, transforming fresh fruit into dazzling candy-coated treasures. Give it a try and share the delight with your loved ones—you’ll be amazed at how this humble treat becomes a highlight of your snack time!
Print
Tanghulu (Chinese Candied Fruit) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-8 skewers
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
Description
Tanghulu is a traditional Chinese snack featuring fresh fruits coated in a crisp, sweet candy shell. This recipe uses a simple sugar syrup cooked to the hard crack stage, then quickly coats skewered fruits like hawthorn berries, strawberries, and grapes to create a crunchy, glossy exterior. Perfect as a fun and delicious treat or festive dessert.
Ingredients
Fruit
- Fresh hawthorn berries, strawberries, grapes, kiwi, or other fruits of your choice (about 2 cups total)
Syrup
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 teaspoon lemon juice (optional)
Others
- Sticks or skewers (wooden or bamboo), 8-8 skewers
Instructions
- Prepare the Fruit: Wash and dry the fruits thoroughly to ensure no moisture interferes with the candy coating. For larger fruits, cut them into bite-sized pieces. Thread the fruit onto wooden sticks or skewers, leaving about an inch of space at the bottom for easy handling.
- Make the Sugar Syrup: In a saucepan, combine the sugar, water, and lemon juice if using. Heat over medium heat, stirring occasionally to dissolve the sugar. Allow the mixture to simmer and monitor the temperature with a candy thermometer until it reaches 300°F (150°C), the hard crack stage. This should take approximately 10-12 minutes.
- Coat the Fruit: Once the syrup reaches the correct temperature, immediately remove it from the heat to prevent burning. Quickly dip each skewer of fruit into the hot syrup, turning to coat evenly and letting excess syrup drip off to avoid clumps.
- Let the Candy Harden: Place the coated fruit skewers carefully onto a parchment-lined baking sheet or any heat-resistant surface. Allow them to sit at room temperature until the sugar cools and hardens, forming a crisp, shiny candy shell.
- Serve: Once the candy coating has fully hardened, serve the Tanghulu immediately for the best texture. Alternatively, store the skewers in an airtight container to maintain freshness.
Notes
- Use a candy thermometer to accurately monitor the syrup temperature for perfect coating.
- Work quickly when dipping the fruit to prevent the syrup from hardening in the pan.
- Choose firm, fresh fruits that can hold up well to skewering and dipping.
- Store Tanghulu in an airtight container at room temperature to keep the candy shell crisp.
- For a twist, experiment with different fruits such as pineapple chunks or cherries.
