why make this recipe

Tanghulu is a delightful treat that combines the natural sweetness of fruit with a crunchy candy coating. This Chinese specialty is not just a delicious snack; it’s also fun to make and perfect for sharing at parties or enjoying at home. The bright appearance of the candied fruit can brighten up any table, making it a great choice for festivals or gatherings. It’s easy to prepare, and you can use your favorite fruits to create a personal twist on this traditional recipe.

how to make Tanghulu

Ingredients:

• 1 lb strawberries, grapes, or other fruit of choice (~30 pieces)
• 2 cups white sugar
• 1 cup water

Directions:

1. Start by washing the fruit thoroughly and patting it dry. Remove any leaves, stems, or inedible parts.
2. Place the fruit onto skewers. Try to use 3 pieces or less per skewer for easier handling.
3. In a small pot, add the sugar and water. Turn the heat to low or medium and do not stir.
4. Bring the mixture to a boil. Let it simmer until it thickens and turns amber in color (about 300°F). This usually takes around 10-20 minutes.
5. To test if the syrup is ready, drizzle a spoonful into an ice water bath. If it hardens within seconds and cracks when bent, it’s ready to use.
6. Quickly dip the fruit skewers into the syrup and swirl them to coat with a thin layer.
7. Immediately dip the skewers into an ice water bath to cool and harden the candy coating.
8. Place the skewers on a plate and repeat with the remaining fruit. Work fast to prevent the sugar from burning.
9. Enjoy your Tanghulu!

how to serve Tanghulu

Tanghulu is best served immediately after making. You can present the skewers on a platter, allowing everyone to grab their favorite piece of candied fruit. It’s a fun and interactive way to enjoy this treat, making it perfect for parties or gatherings. You can also serve it alongside other snacks for a festive feel.

how to store Tanghulu

Tanghulu is best enjoyed fresh, but if you have leftovers, you should store them in an airtight container at room temperature. Avoid refrigerating them, as moisture can cause the candy coating to become sticky. For the best taste and texture, try to eat them within a day or two.

tips to make Tanghulu

• Make sure the fruit is completely dry before dipping it in the syrup. Any moisture can cause the syrup to not stick properly.
• Work quickly when dipping, as the sugar can harden fast.
• Stir gently when heating the sugar and water at first, but stop once it begins to boil.
• Prepping your fruit and skewers beforehand can make the process smoother.

variation

You can use a variety of fruits for Tanghulu, such as apples, cherries, or even pieces of pineapple. Each fruit will give a different flavor and texture to the candy coating. Feel free to experiment with different combinations to find your favorite!

FAQs

1. Can I use other types of sugar?
Yes, you can experiment with other types of sugar, like brown sugar or coconut sugar, but this may change the flavor and color of your syrup.

2. What fruits work best for Tanghulu?
Strawberries and grapes are popular choices, but you can use any firm fruit that can hold up on a skewer. Just make sure they are not too watery.

3. How do I know when the syrup is ready?
The syrup is ready when it thickens and turns amber in color, and when a spoonful dropped in ice water hardens quickly and cracks when bent.

Try making Tanghulu for a delicious and enjoyable treat that everyone will love!

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Tanghulu

Tanghulu is a delightful Chinese treat made by coating fruit in a crunchy candy syrup, perfect for parties and gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine Chinese

Servings 10 pieces

Calories 90 kcal

Ingredients

  

Fruits and Syrup

• 1 lb strawberries, grapes, or other fruit of choice (~30 pieces) Choose firm fruits that can hold up on skewers.
• 2 cups white sugar Regular granulated sugar works best.
• 1 cup water Tap water is sufficient.

Instructions

 

Preparation

• Wash the fruit thoroughly and pat it dry. Remove leaves, stems, and inedible parts.
• Place the fruit onto skewers, using 3 pieces or less per skewer.

Making the Syrup

• In a small pot, add the sugar and water. Turn the heat to low or medium and do not stir.
• Bring the mixture to a boil. Let it simmer until it thickens and turns amber (about 300°F), which takes around 10-20 minutes.
• To test if the syrup is ready, drizzle a spoonful into an ice water bath. It should harden within seconds and crack when bent.

Dipping the Fruit

• Quickly dip the fruit skewers into the syrup and swirl to coat with a thin layer.
• Immediately dip the skewers into an ice water bath to cool and harden the candy coating.
• Place the skewers on a plate and repeat with the remaining fruit, working fast to prevent the sugar from burning.

Serving and Storage

• Serve Tanghulu immediately on a platter, allowing everyone to grab their favorite piece.
• Store leftovers in an airtight container at room temperature. Avoid refrigeration to prevent sticky candy.

Notes

Make sure the fruit is completely dry before dipping. Work quickly and prepare fruit and skewers beforehand to make the process smoother. Experiment with different types of sugar for varied flavors.

Keyword candied fruit, Easy Dessert, Homemade Candy, Party Treat, Tanghulu