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