If you’ve ever wandered the bustling streets of Beijing or scrolled through a foodie’s social media feed, chances are you’ve eyed those glistening fruit skewers with curiosity and delight—Tanghulu (Chinese Candied Fruit). This playful treat, celebrated for its crunchy, glass-like sugar shell wrapped around juicy fruit, is as pleasing to the eye as it is to the palate. Making Tanghulu at home is surprisingly simple, and the result is a burst of sweet, tart, and crisp flavors that make you feel like you’ve traveled right to a vibrant night market.
Ingredients You’ll Need
-
Syrup:
- 2 cups granulated sugar
- 1 cup water
- 1/2 teaspoon white vinegar or lemon juice
Fruit:
- 15–20 pieces of fresh fruit (such as strawberries, grapes, hawthorn, mandarin segments, blueberries)
- Bamboo skewers or toothpicks
- Ice water (for testing syrup)
How to Make Tanghulu (Chinese Candied Fruit)
Step 1: Prepare and Dry the Fruit
Start by giving your fruit a gentle wash and pat them completely dry with paper towels. This step is crucial—any leftover moisture will keep the syrup from forming that beautifully crisp shell. Skewer the fruit onto bamboo sticks, arranging them in fun sets of 2 or 3 pieces each. Lay your skewers on a parchment-lined tray, and admire your lineup!
Step 2: Make the Syrup
In a medium saucepan over medium heat, combine the granulated sugar, water, and white vinegar or lemon juice. Stir gently until the sugar is completely dissolved, then put your spoon down—letting the mixture boil undisturbed keeps the syrup crystal clear and smooth.
Step 3: Test for Hard Crack Stage
Let the syrup come to a boil and continue cooking it (without stirring) until it reaches the hard crack stage, about 10–15 minutes or when a candy thermometer reads 300°F. Test readiness by dropping a little syrup into a bowl of ice water—if it immediately hardens and cracks satisfyingly, it’s ready to go!
Step 4: Coat the Fruit
Now comes the best part! Quickly and carefully dip each fruit skewer into the hot syrup, turning to coat every bit. Let any excess drip off before laying the skewers back on your parchment-lined tray. The candy shell will begin to harden right before your eyes, transforming your skewers into Tanghulu (Chinese Candied Fruit) perfection within minutes.
How to Serve Tanghulu (Chinese Candied Fruit)
Garnishes
Tanghulu is gorgeous as is, but if you want to jazz up the experience, try a light dusting of powdered sugar or a sprinkle of toasted sesame seeds right before serving. These touches can add terrific flavor and visual flair.
Side Dishes
Enjoy Tanghulu (Chinese Candied Fruit) after a meal of spicy noodles or savory dumplings for a refreshing contrast. It also makes a fun addition to a dessert platter with mochi or matcha treats, balancing soft and crunchy textures beautifully.
Creative Ways to Present
Pile your completed Tanghulu skewers upright in a tall glass or mason jar for a stunning centerpiece at your next gathering. Or, for a playful twist, try alternating fruit colors on each skewer, creating edible rainbows that kids and adults will love.
Make Ahead and Storage
Storing Leftovers
Tanghulu is at its best the day you make it, when the candy shell is supremely crisp. If you have leftovers, store them uncovered at room temperature for up to 6 hours; covering them can trap moisture and cause the shell to soften.
Freezing
Freezing Tanghulu (Chinese Candied Fruit) isn’t recommended, as the candy coating can melt and become sticky when thawed. For freshest results, stick to making just what you plan to eat right away.
Reheating
Unfortunately, there’s no way to bring back that original snappy shell once it’s softened. If your Tanghulu has lost its crunch, it’s best to enjoy the candied fruit as a sweet topping over yogurt or oatmeal instead.
FAQs
Can I use fruits other than those listed?
Absolutely! The classic choice for Tanghulu (Chinese Candied Fruit) is Chinese hawthorn, but strawberries, grapes, blueberries, and mandarin segments all work beautifully. Just avoid overly juicy or soft fruits, as these can make the syrup slide off or result in mushy texture.
How do I keep the sugar syrup clear?
The secret is not to stir the syrup once the sugar has dissolved, and to add a dash of vinegar or lemon juice. These tricks help prevent sugar crystals from forming and keep your candy shell perfectly glossy.
Can I make Tanghulu without a thermometer?
Yes! Use the ice water test: once the syrup looks thick, drop in a bit, and if it hardens and cracks like glass, you’re ready to dip your fruit.
What should I do if the syrup turns golden or brown?
If your syrup starts to darken, it has cooked a bit too long. This can lead to a slightly bitter flavor. For your next batch, remove from the heat sooner, as clear syrup yields the classic taste and look of Tanghulu (Chinese Candied Fruit).
Why isn’t the sugar sticking to my fruit?
Excess moisture is usually the culprit. Make sure your fruit is thoroughly dried before dipping, and avoid touching the candy until it’s fully set for the perfect, crisp result.
Final Thoughts
There’s nothing quite like biting into a homemade Tanghulu (Chinese Candied Fruit)—the glimmering shell, that satisfying shatter, the rush of juicy fruit inside. If you’re ready to wow your family, spark smiles at your next party, or simply treat yourself to something extraordinary, this is the recipe to try. Don’t be surprised if Tanghulu becomes your new obsession!
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Tanghulu (Chinese Candied Fruit) Recipe
- Total Time: 30 minutes
- Yield: 6–8 skewers 1x
- Diet: Gluten-Free, Vegan
Description
Tanghulu, a popular Chinese street food, features a delightful combination of fresh fruit coated in a crunchy, sweet candy shell. This recipe shows you how to create these irresistible sugar-coated fruit skewers at home.
Ingredients
Syrup:
- 2 cups granulated sugar
- 1 cup water
- 1/2 teaspoon white vinegar or lemon juice
Fruit:
- 15–20 pieces of fresh fruit (such as strawberries, grapes, hawthorn, mandarin segments, blueberries)
- Bamboo skewers or toothpicks
- Ice water (for testing syrup)
Instructions
- Prepare Fruit: Wash and thoroughly dry all fruit. Skewer fruit onto bamboo sticks in sets of 2–3 pieces, and set aside on parchment-lined tray.
- Make Syrup: In a saucepan, combine sugar, water, and vinegar or lemon juice. Boil undisturbed until it reaches hard crack stage (300°F).
- Coat Fruit: Dip each fruit skewer into the syrup, let excess drip off, then place on tray to harden.
Notes
- Use dry, firm fruits for best results.
- Avoid overcooking syrup to prevent bitterness.
- Best eaten the same day for a crisp candy shell.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 skewer
- Calories: 120
- Sugar: 25g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
