Tanghulu Recipe

Tanghulu is a traditional Chinese street snack made by dipping skewered fruit into hot sugar syrup, forming a hard, glassy candy shell. Originally made with Chinese hawthorn berries, modern versions often use strawberries, grapes, or other firm fruits. It’s crunchy, sweet, and visually stunning—perfect for parties or fun at-home treats.

Why You’ll Love This Recipe

• Fun and easy to make with just a few ingredients
• Beautiful glossy finish that makes any fruit shine
• Great activity to do with kids (with adult supervision)
• A unique and satisfying texture—crisp on the outside, juicy on the inside
• Customizable with various fruits and flavor additions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups granulated sugar
• 1 cup water
• Fresh fruit (e.g., strawberries, grapes, blueberries, tangerine slices, apple chunks)
• Bamboo skewers or toothpicks
• Optional: lemon juice or white vinegar (1 teaspoon, helps prevent crystallization)

Directions

• Prep the fruit
  Wash and dry the fruit thoroughly. Make sure it’s completely dry—any water will prevent the sugar from sticking.
• Skewer the fruit
  Thread 2–3 pieces of fruit onto each bamboo skewer. Set aside on parchment paper.
• Make the sugar syrup
  In a small saucepan over medium heat, combine sugar and water (add vinegar or lemon juice if using). Do not stir once it begins to boil. Let it simmer until it reaches 300°F (150°C), the “hard crack” stage. This takes about 10–15 minutes.
• Dip and coat
  Once the syrup reaches 300°F, remove it from the heat. Quickly dip each fruit skewer into the syrup and rotate to coat evenly. Let excess syrup drip off.
• Cool and set
  Place the coated skewers on a parchment-lined tray. The sugar shell will harden in a few minutes.
• Serve immediately
  Tanghulu is best eaten fresh while the shell is crisp.

Servings and Timing

• Servings: 4–6 skewers
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Fruit options: Use apple chunks, pineapple, kiwi, or citrus segments
• Flavor twist: Add a drop of vanilla or almond extract to the sugar syrup
• Toppings: Sprinkle with sesame seeds, chopped nuts, or coconut before the shell hardens
• Colorful touch: Add a drop of food coloring to the syrup for a festive look

Storage/Reheating

• Storage: Best eaten immediately. You can store at room temperature for up to 12 hours in a dry container.
• Reheating: Not recommended—sugar coating may melt or become sticky.
• Freezing: Not suitable due to condensation softening the shell.

FAQs

What is Tanghulu?

Tanghulu is a Chinese candied fruit snack traditionally made with hawthorn berries, dipped in hardened sugar syrup.

Can I use brown sugar?

Brown sugar can be used, but it may result in a darker color and different texture. White sugar is ideal for a clear, glassy finish.

Do I need a candy thermometer?

Yes, to ensure the syrup reaches the correct “hard crack” stage. Without it, the coating may be too soft or chewy.

Why didn’t my sugar coating harden?

It likely didn’t reach 300°F. The correct temperature is crucial for a crisp shell.

What’s the best fruit for Tanghulu?

Firm, low-moisture fruits like strawberries, grapes, apples, and blueberries work best.

Can I refrigerate Tanghulu?

No. Humidity in the fridge causes the sugar shell to soften and turn sticky.

How do I clean the pan after sugar hardens?

Fill it with hot water and let it soak. The sugar will dissolve on its own.

Is Tanghulu vegan?

Yes, it’s naturally vegan—just sugar, water, and fruit.

Can kids help make it?

Kids can help with prepping and skewering, but an adult should handle the hot sugar syrup.

Is lemon juice necessary?

It’s optional but helps prevent the syrup from crystallizing while boiling.

Conclusion

Tanghulu is a fun, easy treat that brings the joy of Chinese street food into your kitchen. With a satisfying crunch and bright, juicy center, it’s a dessert that both kids and adults love. Try it with different fruits for colorful variety and enjoy this candy-coated classic anytime.

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