Tanghulu isn’t just a treat; it’s a burst of joy in every bite. Imagine juicy fruits covered in a glossy, crackling sugar shell that shatters with the lightest touch.
This classic Chinese street food transforms simple fruits into a visually stunning and delectable snack.
I first tasted tanghulu during a vibrant street market in Beijing, where the sweet aroma of caramelized sugar mingled with the fresh fruit’s natural scent was irresistible.
What makes tanghulu special is its perfect balance: the crunchy, sweet candy shell against the tart fruit inside. Plus, making it is a fun and engaging activity.
It’s trending because it’s both a visual and flavorful indulgence. So, grab your skewers, dip your fruits, and enjoy this delicious adventure. Share your tanghulu creations with me—let’s celebrate together!
Why I Love This Recipe?
- A Taste of Tradition: I fell in love with tanghulu while traveling, and now I can recreate that magical experience at home.
- Simple Pleasure: It’s surprisingly easy to make and turns ordinary fruits into something spectacular.
- Fun to Make: Kids and adults alike will enjoy dipping and decorating their own fruit skewers.
- Customizable: Experiment with different fruits and flavors—each batch is uniquely yours.
Tanghulu Recipe
These candy-coated fruit skewers are a delightful dessert treat, featuring a crunchy sweet shell surrounding juicy strawberries, grapes, and clementine segments. Quick to make and perfect for any occasion.
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Calories: 150kcal
Servings: 5
Equipment
- Large Baking Sheet
- Paper Towels
- Wooden skewers (12-inch)
- Candy thermometer
- Small shallow saucepan
- Kitchen Scissors
- Heavy cup or saucepan
- Ice bath setup (bowl filled with ice and water)
Ingredients
- 5 hulled strawberries
- 5 seedless grapes
- 5 clementine segments
- 5 12- inch wooden skewers
- ¾ cup white sugar
- â…“ cup water
- 2 tablespoons light corn syrup
Instructions
- Line a large baking sheet with paper towels and pat the fruit dry.
- Thread 3 pieces of hulled strawberries, seedless grapes, and clementine segments onto each wooden skewer, ensuring the fruits cover the end of the skewer and are touching.
- In a small saucepan, combine white sugar, water, and light corn syrup. Bring to a boil over medium heat without stirring.
- Reduce heat to medium-low and cook undisturbed until a candy thermometer reads 300 degrees Fahrenheit (150 degrees Celsius), about 18 to 20 minutes.
- Prepare an ice bath in a bowl filled with ice and water.
- Remove the sugar mixture from heat and let it stand until bubbles subside, about 1 to 2 minutes. Tilt the pan to pool the syrup to one side.
- Working quickly, dip the fruit end of each skewer into the sugar mixture, rotating to coat evenly. Allow excess syrup to drip back into the pan.
- Place the dipped skewers, fruit side down, in the ice bath to cool for about 1 minute. Then place them, fruit side up, in a heavy cup or saucepan.
- Repeat the dipping process with the remaining skewers and sugar mixture, trimming any excess sugar drips with kitchen scissors.
- Serve the candy-coated fruit skewers immediately
Nutrition
Calories: 150kcal | Carbohydrates: 40g | Sodium: 6mg | Potassium: 40mg
Tips that Will Help You!
- Use Firm Strawberries: Choose firm, slightly unripe strawberries for this tanghulu recipe. Soft, ripe berries may slide off the skewer and release juice.
- Skewer Limit: Avoid skewering more than two strawberries per skewer. This ensures easier and complete coating of fruit with syrup.
- No Stirring: Do not stir the sugar-water mixture. Stirring causes syrup to crystallize, resulting in a cloudy and sandy texture instead of a clear, liquid one.
- Large Saucepan: Opt for a larger saucepan with a sturdy handle. This allows easier tilting for dipping and rotating skewers.
- Safety First: Handle the hot syrup with care. Use oven gloves to protect your hands whenever handling the syrup.
- Avoid Spooning: Do not spoon syrup onto the fruit. This creates bubbles and a cloudy candy shell. It also accelerates cooling and crystallization.
- Work Quickly: Keep the parchment-lined baking sheet close to the saucepan. The syrup cools rapidly, becoming less manageable if left to cool too long.
Tanner Buchanan
Monday 15th of July 2024
Tanghulu is a traditional Chinese snack where fruits are coated in a hard candy shell. This recipe explains the process well, and it's a great way to try something new at home.
Maxine
Monday 15th of July 2024
I tried making Tanghulu for the first time, and let's just say my kitchen ended up looking like a candy factory exploded. But it was totally worth it!
Catherine
Monday 15th of July 2024
This Tanghulu recipe reminded me of a street vendor my wife and I visited on our trip to Beijing. Making it at home brought back such sweet memories.
Heidi
Monday 15th of July 2024
While the Tanghulu recipe is interesting, I found it challenging to get the sugar coating just right. It might be helpful to include more detailed troubleshooting tips.
Stephanie
Monday 15th of July 2024
I really enjoyed this Tanghulu recipe, but I found the sugar mixture cooled down quickly. Maybe adding a tip on how to keep it warm longer would help others.