Tanghulu Candied Fruit Recipe – The Perfect Crunchy Sweet Treat!
If you’ve ever craved a delightful combination of fresh fruit and a crunchy, glassy sugar coating, Tanghulu is the perfect treat!
This traditional Chinese street snack has been around for centuries, originally made with hawthorn berries.
Today, you can use strawberries, grapes, blueberries, or even tangerines to create this irresistible sweet treat at home.
The best part? It’s surprisingly easy to make with just three simple ingredients!
Follow this fail-proof recipe and discover the joy of making perfectly crunchy Tanghulu every time.
What is Tanghulu?
Tanghulu (糖葫芦) is a classic Chinese candied fruit snack that originated from northern China.
Traditionally, hawthorn berries are skewered and coated in hardened sugar syrup, creating a satisfying crunch with every bite.
Unlike soft caramelized candies, Tanghulu has a thin, shatteringly crisp sugar shell that enhances the fruit’s natural juiciness and tartness.
While hawthorn berries are the most traditional, modern versions use strawberries, grapes, blueberries, kiwi slices, or even mandarin segments for a variety of flavors and colors.
Ingredients You’ll Need
- 200g fresh strawberries (or other firm fruits like grapes, blueberries, or tangerines)
- 200g granulated sugar
- 80ml water
- Wooden skewers
Step-by-Step Instructions
1. Prepare the Fruit
- Wash and dry the fruit thoroughly. Moisture is the enemy of Tanghulu, as water can prevent the sugar from sticking properly.
- If using strawberries, remove the stems for a cleaner look.
- Skewer 1-3 pieces of fruit per stick, depending on size. Smaller fruits like grapes or blueberries can have multiple pieces on a skewer.
- Lay them out on a plate or parchment paper while you prepare the syrup.
2. Make the Sugar Syrup
- In a small saucepan, combine 200g sugar and 80ml water.
- Heat on low to medium heat, stirring gently until the sugar dissolves.
- Once dissolved, stop stirring and let the mixture boil undisturbed until it reaches 150°C (300°F) (hard crack stage). This takes about 5-10 minutes.
- To test if the syrup is ready, drop a small amount into cold water. If it hardens into a brittle piece, it’s perfect. If it stays soft, continue cooking for another minute.
Tip: Avoid stirring once it starts boiling. Stirring can cause crystallization, making the sugar syrup grainy instead of smooth.
3. Coat the Fruit
- Once the syrup is ready, quickly dip each fruit skewer into the hot sugar mixture.
- Rotate the skewer to ensure even coverage and let excess syrup drip off.
- Place the coated fruit onto parchment paper or a non-stick silicone mat to cool and harden.
4. Let It Set & Enjoy!
- The candy shell will harden within a few minutes at room temperature.
- Once set, bite in and enjoy the crunchy, juicy contrast of sweet candy and fresh fruit!
Pro Tips for Perfect Tanghulu
1. Use Dry Fruit
Moisture will cause the sugar syrup to slip off the fruit. Make sure all fruit is completely dry before dipping.
2. Work Quickly
Sugar hardens fast! Once it reaches the hard crack stage, dip the fruit immediately. If the syrup starts thickening in the pan, reheat it gently.
3. Keep an Eye on the Temperature
Using a candy thermometer ensures your sugar syrup reaches the perfect temperature. If it’s under 150°C (300°F), it will be sticky instead of crisp. If it overheats, it may turn brown and develop a burnt taste.
4. Use Firm Fruits
Soft fruits (like bananas or overly ripe berries) don’t hold up well in the hot syrup. Stick to firmer fruits like:
- Strawberries
- Grapes
- Blueberries
- Kiwi slices
- Mandarin segments
5. Clean-Up Tip
Hardened sugar can be tricky to clean. Simply soak your saucepan and utensils in hot water, and the sugar will dissolve easily.
Fun Variations
- Chocolate Drizzle: Once the sugar shell sets, drizzle with melted chocolate for an extra indulgent twist.
- Sprinkle Magic: Before the sugar hardens, sprinkle crushed nuts or edible glitter for a fun texture.
- Mixed Fruit Skewers: Alternate different fruits on one skewer for a colorful and flavorful mix.
Common FAQs
Q: Can I store Tanghulu?
A: Tanghulu is best enjoyed fresh, as humidity can make the sugar coating sticky. However, if needed, store it in an airtight container at room temperature for a few hours.
Q: Why is my sugar not hardening?
A: This happens if the syrup didn’t reach the hard crack stage (150°C / 300°F). Next time, use a thermometer to ensure proper consistency.
Q: Can I use honey instead of sugar?
A: No, honey won’t harden like sugar syrup. Stick with granulated sugar for the best results.
Final Thoughts
Tanghulu is an incredibly simple yet delightful treat that pairs the natural freshness of fruit with a sweet, crispy sugar shell.
Whether you’re making it for a fun dessert, a party snack, or just to try something new, this recipe guarantees a beautiful, glossy, and delicious result every time.
Give it a try, and let me know how your Tanghulu turns out! 🍓🍬