Strawberry Tanghulu is a traditional Chinese street snack featuring fresh strawberries coated in a shiny, crunchy sugar glaze. Originating from Northern China, this sweet treat is known for its satisfying crackle when you bite into it and its perfect balance of juicy fruit and caramelized sugar. With just a few simple ingredients, you can recreate this eye-catching and delicious dessert at home!
Why You’ll Love This Recipe
- Sweet, crunchy, and refreshing with every bite
- Easy to make with just 3 basic ingredients
- Naturally gluten-free and dairy-free
- Beautiful, glossy presentation for special occasions
- Perfect for parties, holidays, or as a fun snack
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pint fresh strawberries (washed and completely dried)
- 1 cup granulated sugar
- ½ cup water
- Skewers (bamboo or wooden)
Directions
- Prepare the strawberries:
- Thoroughly wash the strawberries and pat them completely dry with a paper towel.
- Skewer 2-3 strawberries onto each stick, depending on their size. Set aside on a parchment-lined tray.
- Make the sugar syrup:
- In a small saucepan, combine the sugar and water.
- Bring to a boil over medium heat without stirring until the mixture reaches 300°F (150°C) on a candy thermometer (hard crack stage). This will take about 5-8 minutes.
- If you don’t have a thermometer, test by dropping a little syrup into cold water—it should harden instantly and crack when tapped.
- Coat the strawberries:
- Once the sugar syrup reaches the right temperature, quickly dip each skewer of strawberries into the syrup, turning to coat evenly.
- Let any excess syrup drip off and place the skewers on a parchment-lined tray to cool and harden.
- Serve:
- Allow the sugar coating to harden for about 5-10 minutes. Enjoy immediately for the perfect crunch!
Servings and Timing
- Servings: 4-6 skewers
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
Variations
- Mixed Berry Tanghulu: Add grapes, blueberries, or kiwi slices for a colorful twist.
- Flavored Tanghulu: Add a few drops of vanilla or citrus extract to the syrup for extra flavor.
- Colorful Tanghulu: Add a drop of food coloring to the syrup before dipping for vibrant candy shells.
- Sprinkle Topping: While the sugar coating is still warm, sprinkle with sesame seeds or crushed nuts for added texture.
Storage
- Store: Best enjoyed fresh! Store in an airtight container at room temperature for up to 24 hours.
- Do not refrigerate: The sugar coating may become sticky if stored in the fridge due to moisture.
FAQs
Can I use other fruits for tanghulu?
Yes! Grapes, mandarin orange segments, kiwi, and blueberries are all popular choices for tanghulu.
Why isn’t my sugar coating hardening?
The syrup may not have reached the hard crack stage (300°F). Use a candy thermometer for the most accurate results.
Can I make tanghulu without a thermometer?
Yes, use the cold water test: drop some syrup into a bowl of ice water—if it hardens instantly and cracks when tapped, it’s ready.
Why is my sugar crystallizing?
Stirring the sugar syrup while it’s heating can cause crystallization. Avoid stirring once the sugar dissolves.
How do I prevent the syrup from burning?
Cook the syrup over medium heat and monitor it closely as it approaches the desired temperature.
Can I add flavorings to the syrup?
Yes! A few drops of vanilla, lemon extract, or citrus zest can enhance the flavor.
Can I use brown sugar instead of white sugar?
It’s not recommended as brown sugar may burn more easily and won’t create the same clear, glossy finish.
How long does tanghulu stay crunchy?
Tanghulu is best enjoyed immediately but will stay crunchy for a few hours if kept in a dry, cool place.
Can I freeze tanghulu?
No, freezing will cause the sugar to become sticky and ruin the texture of the fruit.
Is tanghulu vegan?
Yes, as long as the sugar used is vegan-friendly (some processed sugars use animal bone char).
Conclusion
This Strawberry Tanghulu is a simple yet stunning dessert that’s as fun to make as it is to eat. With its satisfying crunch and naturally sweet center, it’s perfect for sharing at parties, enjoying with friends, or indulging in a sweet treat at home. Whether you stick with strawberries or experiment with other fruits, this traditional Chinese snack will quickly become a favorite!
PrintStrawberry Tanghulu Recipe
Strawberry Tanghulu is a classic Chinese street food treat made by coating fresh strawberries in a crunchy, glass-like sugar shell. Sweet, juicy, and perfectly crisp, these beautiful candied strawberries are surprisingly easy to make at home. They’re perfect for parties, desserts, or as a fun snack!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6–8 skewers 1x
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: Chinese
Ingredients
- 1 pint (16 oz / 450 g) fresh strawberries, washed and thoroughly dried
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) water
- ¼ cup (60 ml) light corn syrup (optional, for extra shine and stability)
- Bamboo skewers or toothpicks
Instructions
1. Prepare the strawberries:
- Remove the stems from the strawberries (or leave them on for easier dipping).
- Thoroughly dry the strawberries with paper towels—any moisture will prevent the sugar from sticking properly.
- Skewer 2-3 strawberries onto each bamboo stick.
2. Make the sugar syrup:
- In a small saucepan, combine sugar, water, and corn syrup (if using).
- Heat over medium heat without stirring until the sugar dissolves.
- Continue cooking until the syrup reaches 300°F (150°C) (the hard-crack stage) on a candy thermometer—this will take about 10-15 minutes.
3. Dip the strawberries:
- Once the syrup reaches the right temperature, remove it from the heat immediately.
- Working quickly, dip each skewer of strawberries into the syrup, rotating to coat evenly.
- Let any excess syrup drip off, and place the skewers on a parchment-lined baking sheet or silicone mat to harden.
4. Serve:
- Allow the candy coating to cool and harden completely (this should take about 5 minutes).
- Serve immediately for the perfect crispy bite!
Notes
- Work quickly: The syrup hardens fast, so dip the strawberries as soon as the syrup hits temperature.
- No thermometer? Test the syrup by dropping a bit into cold water—if it hardens and cracks immediately, it’s ready.
- Avoid humidity: Tanghulu works best in a dry environment; moisture can make the sugar coating sticky.