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
Scale
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.
