If you are craving a treat that combines the perfect balance of crunchy sweetness and fresh fruit juiciness, look no further than the Tanghulu (Candied Fruit Skewers) Recipe. This delightful Chinese street snack features vibrant, glistening fruit dipped in a crackling hard sugar shell that shatters beautifully with every bite. The magic lies in the simple ingredients transforming into a show-stopping snack that captures the essence of childhood wonder and festive joy. Whether you use berries, grapes, or slices of kiwi, these skewers deliver a burst of color and flavor that makes snacking a whole lot more fun and memorable.
Ingredients You’ll Need
The beauty of this Tanghulu (Candied Fruit Skewers) Recipe is in its simplicity. Just a handful of fresh ingredients are needed, making it incredibly approachable. Each component plays a vital role—from the crunch of the sugar coating to the wholesome fruit giving it that refreshing bite.
- Fresh fruit (1 1/2 cups): Choose berries, oranges, grapes, or kiwi for diverse textures and natural sweetness.
- Granulated sugar (2 cups): This forms the candy shell, offering that signature crisp bite.
- Water (1 cup): Essential to dissolve the sugar and create the perfect candy syrup consistency.
How to Make Tanghulu (Candied Fruit Skewers) Recipe
Step 1: Prepare Your Fruit
Start by washing your fruit thoroughly and patting it dry. This step is crucial because any moisture on the fruit can cause the sugar coating to slide off or become sticky instead of crisp. Next, thread your chosen fruit onto skewers in an appealing order—think bright colors side-by-side to make your skewers as eye-catching as possible. Lay them gently on parchment paper or a silpat, ready for their sugary bath.
Step 2: Ready the Ice Bath
Fill a rimmed baking sheet or a large pan with cold water and add some ice cubes to keep it chilled. Set this right next to your stove — this ice bath will be your quick test station for the sugar syrup to ensure it reaches the perfect cracking stage for that flawless candy coating.
Step 3: Combine Sugar and Water Without Stirring
Pour the granulated sugar into your pot, then add the water over the sugar so it’s all wet. Do not stir or mix here to avoid crystallization, which can ruin your candy. Instead, gently shake the pot if needed to make sure the sugar is evenly moistened. This step sets the foundation for a glossy, smooth candy shell.
Step 4: Boil Sugar to the Right Temperature
Bring your sugar mixture to a boil over high heat. Attach a candy thermometer to the pot’s side and watch carefully. You want the temperature to hit 250 degrees F, also called the hard crack stage. Test readiness by dipping a wooden skewer in your syrup and then into the cold ice bath—if it hardens instantly and snaps clean, you’re at the perfect point. Be careful not to go beyond 300 degrees F to avoid burnt sugar.
Step 5: Cool the Pot Slightly
When your sugar reaches the hard crack stage, turn off the heat and dip the bottom of the pot briefly into the cold water for just one second. This quick cooldown prevents further cooking and thickens the syrup just enough for dipping without losing fluidity. Return the pot to your stove keeping it warm but not boiling.
Step 6: Dip the Fruit Skewers
Tip your pot gently so the syrup pools to one side. Dip each fruit skewer into the syrup, twirling to coat evenly with that beautiful candy glaze. Let any excess drip back into the pot before laying the skewers back down on your parchment or silpat to set. Move quickly to dip all the skewers before the syrup hardens. Serve these gleaming Tanghulu skewers immediately and enjoy the crunch!
How to Serve Tanghulu (Candied Fruit Skewers) Recipe
Garnishes
Add a sprinkle of crushed nuts or tiny edible flowers on the skewers right after dipping for an extra layer of texture and visual appeal. A light dusting of powdered sugar can also add a delicate contrast to the shiny candy shell.
Side Dishes
Pair your Tanghulu with simple side dishes like chilled green tea or a refreshing cucumber salad. Both provide a clean, cooling counterpoint to the sweet and crunchy skewers, making for a balanced and satisfying snack experience.
Creative Ways to Present
Serve your Tanghulu skewers standing upright in a glass filled with rock salt or sugar for an eye-catching display. For a party, arrange them on a colorful platter or weave in edible greenery like mint leaves to bring a fresh and festive vibe to the presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature for the best texture. Avoid refrigeration as the candy coating can sweat and become sticky, losing that signature crunch you love.
Freezing
Freezing Tanghulu is not recommended because the sugar coating can become dull and sticky upon thawing. It’s best enjoyed fresh for maximum crispiness and flavor.
Reheating
Reheating candied fruit skewers can be tricky. While you might try warming them gently to melt the coating slightly, this will change the texture and typically won’t bring back that perfect snap. Instead, aim to make just enough for immediate enjoyment.
FAQs
Can I use any type of fruit for this recipe?
Yes, you can use various fresh fruits like berries, grapes, oranges, and kiwi. Just be sure they are dry and firm enough to hold up in the sugar coating process.
What is the best way to avoid sugar crystallization?
Make sure not to stir the sugar and water mixture while it heats. Gently shaking the pot can help evenly dissolve the sugar without encouraging crystals to form.
How long does the candy coating stay crisp?
The coating stays crispiest when consumed immediately. It can last a few hours at room temperature but will lose its crunch if exposed to humidity or refrigeration.
What is a candy thermometer, and why is it important?
A candy thermometer measures the sugar syrup’s temperature precisely. This is crucial for achieving the hard crack stage necessary for the perfect crunchy shell on Tanghulu.
Can I make this recipe vegan?
Absolutely! This Tanghulu (Candied Fruit Skewers) Recipe is vegan by nature since it uses just fruit, sugar, and water—no animal products involved.
Final Thoughts
Making Tanghulu (Candied Fruit Skewers) Recipe at home is such a delightful way to bring a little sweetness and sparkle into your day. It’s fun, simple, and deeply satisfying both to create and to eat. Whether for a casual snack or a festive gathering, these candy-coated fruit treats are sure to impress and brighten anyone’s mood. Give it a try—you might just discover a new favorite way to enjoy fruit that’s as pretty as it is delicious!
Print
Tanghulu (Candied Fruit Skewers) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 skewers
- Category: Snack
- Method: Stovetop
- Cuisine: Chinese
Description
Tanghulu is a traditional Chinese snack featuring fresh fruit skewered and dipped in a hard sugar syrup that forms a glossy, crunchy coating. This recipe guides you through making perfectly crisp and sweet Tanghulu, ideal for a fun treat or festive party snack.
Ingredients
Fruit
- 1 1/2 cups fresh fruit (berries, oranges, grapes, or kiwi)
Syrup
- 2 cups granulated sugar
- 1 cup water
Instructions
- Prepare the Fruit: Wash and pat dry the fresh fruit thoroughly. Thread the fruit pieces onto skewers and set them on parchment paper or a Silpat-lined surface to prevent sticking.
- Prepare Cold Water Bath: Fill a rimmed baking sheet or large pan with at least 1 inch of cold water and add several ice cubes. Place this next to the stove for cooling the sugar syrup and testing its readiness.
- Make Sugar Syrup: Pour the granulated sugar into a pot then add the water over it, ensuring all sugar crystals are wet. Do not stir the mixture; if needed, gently shake the pot to moisten all sugar. Attach a candy thermometer to the pot’s side to monitor the temperature.
- Cook Syrup to Hard Crack Stage: Bring the sugar mixture to a boil over high heat. When the temperature hits 250°F, test the syrup’s readiness by dipping a wooden skewer into the syrup then immediately into the cold water bath. The syrup should harden and become immovable. If not, continue boiling carefully, ensuring the temperature does not exceed 300°F to avoid burning.
- Cool the Pot Briefly: Once the sugar reaches the hard crack stage, turn off the heat and briefly dip the bottom of the pot into the cold water bath for one second to slightly cool the pot and slow cooking.
- Dip the Fruit Skewers: Tilt the pot so the syrup pools to one side. Quickly dip each fruit skewer into the hot sugar syrup, twirling to coat evenly. Allow any excess syrup to drip back into the pot, then place the coated skewers back onto the parchment paper or Silpat. Work swiftly as the syrup hardens quickly.
- Serve: The coated fruit skewers are best served immediately to enjoy their crisp sugary shell over the fresh fruit inside.
Notes
- Use fresh and dry fruit to ensure the sugar coating adheres properly.
- Maintain a candy thermometer to avoid burning the sugar.
- Serve Tanghulu right after dipping for optimal crunchiness.
- Work quickly when dipping fruit as the syrup hardens fast once off heat.
- You can experiment with different fruits such as strawberries or pineapple chunks.
