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
Scale
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
