Tanghulu, a traditional Chinese snack, offers a delightful combination of crunchy fruit and sweet glaze. This recipe brings the essence of street food straight to your kitchen, offering a fun and flavorful treat for all ages.

Table of Contents

Why You’ll Love This Tanghulu:

Simple ingredients yield impressive results.
The crunchy texture and sweet glaze offer a satisfying contrast.
It’s a versatile snack that’s perfect for parties, gatherings, or simply indulging your sweet tooth.

Ingredients You’ll Need:

Fresh fruit (such as strawberries, grapes, or kiwi)
White sugar
Water
Bamboo skewers

How to Make:

Prepare the Fruit: Begin by selecting your desired fruits for Tanghulu. Popular choices include strawberries, grapes, and kiwi, but feel free to get creative with your selection. Wash the fruits thoroughly under cold water and pat them dry with paper towels to ensure the sugar coating adheres properly.

Skewer the Fruit: Once the fruits are dry, carefully insert bamboo skewers into each piece. Ensure the skewers are inserted securely to prevent the fruit from slipping off during the coating process. Arrange the skewered fruits on a tray lined with parchment paper for easy cleanup.

Prepare the Sugar Syrup: In a saucepan, combine white sugar and water over medium heat, stirring constantly until the sugar completely dissolves. Once the sugar has dissolved, increase the heat to high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature, as you’ll need to boil the syrup until it reaches the hard crack stage, approximately 300°F (149°C). This stage is crucial for achieving the desired crunchy texture of the Tanghulu coating.

Coat the Fruit: Once the sugar syrup has reached the hard crack stage, carefully dip each skewered fruit into the hot syrup, ensuring they are evenly coated. Use caution as the syrup will be extremely hot. Rotate the skewers to coat the fruit thoroughly, allowing any excess syrup to drip off.

Cool and Harden: After coating each fruit skewer, place them onto the parchment-lined tray to cool and harden. Ensure that the skewers are spaced apart to prevent them from sticking together. The sugar coating will begin to harden as it cools, forming a glossy shell around the fruit.

Serve and Enjoy: Once the sugar coating has fully set and hardened, your Tanghulu is ready to enjoy! Arrange the skewered fruits on a serving platter and serve them as a delightful snack or dessert. The combination of crunchy sugar coating and juicy fruit is sure to be a hit with family and friends.

Variations and Tips:

Experiment with different fruits to find your favorite combination.
For added flair, drizzle melted chocolate over the hardened Tanghulu.
Use caution when working with hot sugar syrup to avoid burns.

How to Store Tanghulu:

Store Tanghulu in an airtight container at room temperature for up to 2 days for optimal freshness.

Tanghulu Recipe: How to Make Delicious Chinese Candied Fruit

Recipe by Rose HernandezCourse: DessertCuisine: ChineseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Total time

minutes

Ingredients

Fresh fruit (such as strawberries, grapes, or kiwi)
White sugar
Water
Bamboo skewers

Directions

Prepare the fruit by washing and thoroughly drying it.
Insert bamboo skewers into the fruit, ensuring they’re secure.
In a saucepan, combine sugar and water over medium heat, stirring until the sugar dissolves.
Increase the heat to high and boil the sugar syrup until it reaches the hard crack stage (around 300°F or 149°C).
Dip the fruit skewers into the hot sugar syrup, coating them evenly.
Place the coated fruit skewers onto a parchment-lined tray to cool and harden.
Once the sugar coating has set, your Tanghulu is ready to enjoy!