Authentic Tanghulu Recipe: Crunchy Chinese Candied Fruit
Looking for a sweet, crunchy, and eye-catching treat? Tanghulu, a traditional Northern Chinese street snack, is your answer! This candied fruit on skewers is known for its signature glassy sugar coating that shatters with a satisfying crunch. Tanghulu is often made with hawthorn berries, but strawberries, grapes, and even pineapple can be used at home!
Ingredients
- 10–15 fresh strawberries or grapes (washed and dried)
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) water
- Bamboo skewers
- Optional: sesame seeds or edible gold flakes for garnish
Instructions
- Thoroughly dry the fruit and thread 2–3 pieces onto each skewer.
- In a saucepan, add sugar and water. Stir over medium heat until the sugar dissolves.
- Boil without stirring until the syrup reaches 150°C (300°F), or hard crack stage (use a candy thermometer).
- Dip each fruit skewer quickly into the hot syrup, turning to coat evenly.
- Place the coated skewers on a parchment-lined tray to cool and harden.
Tips for Perfect Tanghulu
- Dry fruit completely to avoid splattering and ensure coating sticks.
- Work quickly—syrup hardens fast once off heat.
- If you don’t have a thermometer, test the syrup by dropping a bit into cold water—it should harden instantly.
These glistening Tanghulu skewers are not just delicious—they're fun to make and share. A perfect treat for parties, festivals, or a sweet craving fix!
🍓 Tried this Tanghulu recipe? Share your creations with #TanghuluMagic and tag us @ foodlifeorg on social media!
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