If you have a sweet tooth and love that perfect crunch, you are going to fall head over heels for Tanghulu (Chinese Candied Fruit): A Sweet and Crispy Treat Recipe. This delightful street snack from China features fresh, juicy fruits enveloped in a shiny, crackling candy shell that is as beautiful as it is addictive. Each bite offers a joyful contrast between the tartness or sweetness of the fruit and the pure sugary snap of the coating. It’s a fun, nostalgic treat that brings a festive sparkle to any gathering or cozy afternoon at home.
Ingredients You’ll Need
Gathering simple, quality ingredients is what makes this recipe a joy to come back to. Each component is essential and plays a crucial part in creating that iconic taste and texture Tempting to bite into over and over again.
- Fresh fruit: Traditionally hawthorn berries are used, but strawberries, grapes, or other firm fruits work wonderfully, providing natural sweetness and freshness.
- Granulated sugar: This forms the crunchy, shiny candy coating that gives Tanghulu its signature crisp.
- Water: Helps dissolve the sugar and create the perfect syrup consistency for candying.
- Lemon juice (optional): Adds a subtle tartness to the syrup, balancing the sweetness and preventing crystallization.
- Wooden skewers: Essential for piercing the fruit and making this treat easy to hold and enjoy anywhere.
How to Make Tanghulu (Chinese Candied Fruit): A Sweet and Crispy Treat Recipe
Step 1: Prepare the Fruit
Start by giving your fruit a good wash and drying them completely. This step ensures the sugar coating will stick perfectly without slipping off. For larger fruits such as strawberries or grapes, keep them whole—there’s nothing better than biting into that luscious fruit under the candy shell. For traditional hawthorn berries, carefully skewer them, making sure to leave some space at the bottom for holding.
Step 2: Make the Sugar Syrup
In a medium saucepan, mix your granulated sugar with the water over medium heat, stirring gently until the sugar dissolves fully. Once clear and smooth, crank the heat up and bring the syrup to a boil, letting it bubble away until it reaches 300°F (150°C) on a candy thermometer—this is that perfect hard crack stage that guarantees your Tanghulu will have that irresistible snap. No thermometer? Drop a bit into chilled water, and if it instantly hardens into brittle threads, you’re good to go.
Step 3: Coat the Fruit
Carefully dip each skewer of fruit into the hot sugar syrup, making sure each piece is generously and evenly coated. Allow any excess syrup to drip back into the pan for a few seconds—too much will cause sticky clumps—and then place the skewers on parchment paper to cool. Watching the glossy coating solidify into that crisp candy shell is genuinely mesmerizing!
Step 4: Cool and Serve
Let the Tanghulu sit at room temperature for about 10 to 15 minutes until the candy coating is hard and glassy. Once set, your Tanghulu (Chinese Candied Fruit): A Sweet and Crispy Treat Recipe is ready to enjoy. That glorious snap as you bite through the hardened sugar into juicy fruit below is simply unbeatable.
How to Serve Tanghulu (Chinese Candied Fruit): A Sweet and Crispy Treat Recipe
Garnishes
While Tanghulu shines on its own, you can elevate its presentation with a few thoughtful garnishes. A light dusting of finely shredded coconut or a sprinkle of chili powder adds an exciting twist. For a festive touch, try edible gold leaf or colorful sprinkles on some of the skewers—perfect for celebrations or parties.
Side Dishes
Tanghulu pairs wonderfully with simple dishes that balance sweetness, such as a light green tea or jasmine tea, which cleanse the palate after each sweet, crispy bite. For a heartier snack session, consider fresh noodles or steamed buns that contrast the sugary crunch beautifully.
Creative Ways to Present
Bring a touch of fun by arranging your Tanghulu skewers standing upright in a decorative vase filled with rock salt or colorful beads. You can also create mini fruit kebab platters mixing different fruits to give a colorful rainbow effect or even drizzle some melted dark chocolate alongside for a decadent dip option.
Make Ahead and Storage
Storing Leftovers
Once made, Tanghulu is best enjoyed fresh as the candy shell can become sticky or lose its crispness when exposed to humidity. However, if you have leftovers, store them in an airtight container at room temperature, avoiding moisture. They should keep their crunch for a day or two but try to consume sooner rather than later for the best experience.
Freezing
Freezing Tanghulu is not recommended because the candy coating may become cloudy or lose its crisp texture upon thawing. The fruit inside can also suffer from freezer burn, altering both texture and taste.
Reheating
Since the candy shell sets hard when cooled, reheating is tricky and generally not advised. If the coating loses its crunch over time, it’s better to make a fresh batch than attempt to re-crisp the candy coating by reheating.
FAQs
Can I use different types of fruit for Tanghulu?
Absolutely! While hawthorn berries are traditional and offer a tart bite, you can use strawberries, grapes, kiwi, or even small apple slices. The key is to choose firm fruits that can hold up well to dipping in hot sugar syrup without becoming mushy.
How do I know when the sugar syrup is ready?
The syrup should reach the hard crack stage at about 300°F (150°C). If you don’t have a thermometer, dropping a bit of syrup into cold water will help: it should harden immediately and crack when bent. This ensures a perfectly crisp coating for the Tanghulu.
Is lemon juice necessary in the recipe?
Lemon juice is optional but helpful. It acts as a natural anti-crystallizer, preventing the sugar syrup from becoming grainy and adding a subtle brightness that balances the candy’s sweetness beautifully.
Can I make Tanghulu without wooden skewers?
The skewers make this treat easy to handle and classic in presentation, but if you’re in a pinch, sturdy toothpicks or even metal skewers can work. Just be careful when dipping and serving!
What should I do if the candy coating gets sticky?
Sticky candy usually means too much moisture. To prevent this, make sure your fruit is completely dry before dipping and store the finished Tanghulu in a dry, cool place sealed from humidity. If stickiness develops, it’s best to enjoy quickly as the candy will soften over time.
Final Thoughts
Making Tanghulu (Chinese Candied Fruit): A Sweet and Crispy Treat Recipe is a wonderful way to bring a piece of Chinese street food magic into your home kitchen. It’s fun, surprisingly simple, and utterly delicious with fruit and sugar combining to form a timeless snack. I encourage you to grab your favorite fruits and give this cheerful, crunchy treat a try—you’ll find it’s as delightful to make as it is to eat!
Print
Tanghulu (Chinese Candied Fruit): A Sweet and Crispy Treat Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Tanghulu is a traditional Chinese treat featuring fresh fruit skewered and coated in a hard, crispy sugar candy shell. Typically made with hawthorn berries, this sweet and tangy snack can also be crafted with strawberries, grapes, or other firm fruits. The crispy sugar glaze provides a delightful contrast to the juicy fruit inside, perfect for a fun and refreshing dessert or snack.
Ingredients
Fruit
- Fresh fruit (traditionally hawthorn berries, or strawberries, grapes, or other firm fruits) – about 2 cups
- Wooden skewers – 6 pieces
Syrup
- 1 cup granulated sugar
- 1/3 cup water
- 1 teaspoon lemon juice (optional, for added tartness)
Instructions
- Prepare the Fruit: Wash and dry the fruit thoroughly to ensure the candy coating sticks well. For larger fruits like strawberries or grapes, leave them whole. If using smaller fruits such as hawthorn berries, thread them onto wooden skewers, leaving some space at the bottom for holding.
- Make the Sugar Syrup: In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally until the sugar is fully dissolved. Then increase the heat and bring the mixture to a rolling boil. Continue boiling for 5-8 minutes until the syrup reaches 300°F (150°C), known as the hard crack stage. To test without a thermometer, drop a small amount of syrup into cold water; it should solidify immediately and form brittle threads.
- Coat the Fruit: Carefully dip each skewer of fruit into the hot sugar syrup, ensuring the fruit is completely coated. Allow any excess syrup to drip back into the pan for a few seconds, then place the skewers onto a parchment paper-lined tray to cool and let the candy shell harden.
- Cool and Serve: Let the coated fruit cool at room temperature for 10-15 minutes until the candy coating is fully hardened and crisp. Once set, serve your Tanghulu immediately for optimal crunch and freshness.
Notes
- Be careful when handling hot sugar syrup as it can cause burns.
- Use a candy thermometer for accurate results to reach the hard crack stage.
- Work quickly when dipping the fruit, as the syrup hardens fast once removed from heat.
- If the syrup hardens before coating all the fruit, gently reheat it over low heat.
- Any leftover candy can be stored at room temperature in an airtight container for up to 2 days but is best fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
