To make tanghulu, a traditional Chinese candied fruit snack, follow these steps:
Ingredients
- Fresh fruit (strawberries, grapes, mandarins, or other firm fruits)
- Granulated white sugar
- Water
- Wooden skewers
Equipment
- Medium stainless steel pot
- Candy or digital thermometer
- Large bowl with ice water
- Baking sheet or wire rack (optional: lined with parchment paper)
Instructions
1. Prepare the fruit:
- Wash the fruit thoroughly and dry completely with paper towels or a clean kitchen towel. The fruit must be very dry for the sugar to stick properly.
- Remove stems or cut larger fruit into bite-sized pieces.
- Thread 1 to 3 pieces of fruit onto each wooden skewer, keeping them at one end for easy dipping
2. Make the sugar syrup:
- Combine granulated sugar and water in a stainless steel pot (typical ratio: about 2 parts sugar to 1 part water).
- Heat over medium heat without stirring until the mixture reaches 300°F (150°C), known as the hard crack stage. This usually takes 15-20 minutes. Use a candy thermometer to check the temperature.
- If you don’t have a thermometer, test by dropping a bit of syrup into ice water; it should harden immediately and break easily
3. Dip the fruit:
- Once the syrup reaches the right temperature, remove the pot from heat.
- Quickly dip each fruit skewer into the hot syrup, coating the fruit evenly.
- Immediately dunk the coated fruit into the ice water to harden the candy shell and prevent the fruit from cooking.
- Place the finished tanghulu on a baking sheet or wire rack to dry and harden further
4. Serve and enjoy:
- Tanghulu is best eaten immediately as the candy coating can soften over time.
- Store leftovers in an airtight container at room temperature, avoiding refrigeration or plastic wrap
Tips
- Use firm fruit to prevent slipping off the skewers.
- Do not stir the sugar syrup while cooking to avoid crystallization.
- Work quickly when dipping to prevent the syrup from hardening in the pot.
- Use a pot with a good handle to tilt and dip easily
This method yields a glossy, crunchy candy coating on fresh fruit, creating the classic tanghulu treat
