Tanghulu isn’t just a treat; it’s a burst of joy in every bite. Imagine juicy fruits covered in a glossy, crackling sugar shell that shatters with the lightest touch.
This classic Chinese street food transforms simple fruits into a visually stunning and delectable snack.
I first tasted tanghulu during a vibrant street market in Beijing, where the sweet aroma of caramelized sugar mingled with the fresh fruit’s natural scent was irresistible.
What makes tanghulu special is its perfect balance: the crunchy, sweet candy shell against the tart fruit inside. Plus, making it is a fun and engaging activity.
It’s trending because it’s both a visual and flavorful indulgence. So, grab your skewers, dip your fruits, and enjoy this delicious adventure. Share your tanghulu creations with me—let’s celebrate together!
Why I Love This Recipe?
- A Taste of Tradition: I fell in love with tanghulu while traveling, and now I can recreate that magical experience at home.
- Simple Pleasure: It’s surprisingly easy to make and turns ordinary fruits into something spectacular.
- Fun to Make: Kids and adults alike will enjoy dipping and decorating their own fruit skewers.
- Customizable: Experiment with different fruits and flavors—each batch is uniquely yours.
Tanghulu Recipe
These candy-coated fruit skewers are a delightful dessert treat, featuring a crunchy sweet shell surrounding juicy strawberries, grapes, and clementine segments. Quick to make and perfect for any occasion.
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Calories: 150kcal
Servings: 5
Equipment
- Large Baking Sheet
- Paper Towels
- Wooden skewers (12-inch)
- Candy thermometer
- Small shallow saucepan
- Kitchen Scissors
- Heavy cup or saucepan
- Ice bath setup (bowl filled with ice and water)
Ingredients
- 5 hulled strawberries
- 5 seedless grapes
- 5 clementine segments
- 5 12- inch wooden skewers
- ¾ cup white sugar
- â…“ cup water
- 2 tablespoons light corn syrup
Instructions
- Line a large baking sheet with paper towels and pat the fruit dry.
- Thread 3 pieces of hulled strawberries, seedless grapes, and clementine segments onto each wooden skewer, ensuring the fruits cover the end of the skewer and are touching.
- In a small saucepan, combine white sugar, water, and light corn syrup. Bring to a boil over medium heat without stirring.
- Reduce heat to medium-low and cook undisturbed until a candy thermometer reads 300 degrees Fahrenheit (150 degrees Celsius), about 18 to 20 minutes.
- Prepare an ice bath in a bowl filled with ice and water.
- Remove the sugar mixture from heat and let it stand until bubbles subside, about 1 to 2 minutes. Tilt the pan to pool the syrup to one side.
- Working quickly, dip the fruit end of each skewer into the sugar mixture, rotating to coat evenly. Allow excess syrup to drip back into the pan.
- Place the dipped skewers, fruit side down, in the ice bath to cool for about 1 minute. Then place them, fruit side up, in a heavy cup or saucepan.
- Repeat the dipping process with the remaining skewers and sugar mixture, trimming any excess sugar drips with kitchen scissors.
- Serve the candy-coated fruit skewers immediately
Nutrition
Calories: 150kcal | Carbohydrates: 40g | Sodium: 6mg | Potassium: 40mg
Tips that Will Help You!
- Use Firm Strawberries: Choose firm, slightly unripe strawberries for this tanghulu recipe. Soft, ripe berries may slide off the skewer and release juice.
- Skewer Limit: Avoid skewering more than two strawberries per skewer. This ensures easier and complete coating of fruit with syrup.
- No Stirring: Do not stir the sugar-water mixture. Stirring causes syrup to crystallize, resulting in a cloudy and sandy texture instead of a clear, liquid one.
- Large Saucepan: Opt for a larger saucepan with a sturdy handle. This allows easier tilting for dipping and rotating skewers.
- Safety First: Handle the hot syrup with care. Use oven gloves to protect your hands whenever handling the syrup.
- Avoid Spooning: Do not spoon syrup onto the fruit. This creates bubbles and a cloudy candy shell. It also accelerates cooling and crystallization.
- Work Quickly: Keep the parchment-lined baking sheet close to the saucepan. The syrup cools rapidly, becoming less manageable if left to cool too long.
What to Serve with Tanghulu?
Tanner Buchanan
Monday 15th of July 2024
Tanghulu is a traditional Chinese snack where fruits are coated in a hard candy shell. This recipe explains the process well, and it's a great way to try something new at home.
Maxine
Monday 15th of July 2024
I tried making Tanghulu for the first time, and let's just say my kitchen ended up looking like a candy factory exploded. But it was totally worth it!
Catherine
Monday 15th of July 2024
This Tanghulu recipe reminded me of a street vendor my wife and I visited on our trip to Beijing. Making it at home brought back such sweet memories.
Heidi
Monday 15th of July 2024
While the Tanghulu recipe is interesting, I found it challenging to get the sugar coating just right. It might be helpful to include more detailed troubleshooting tips.
Stephanie
Monday 15th of July 2024
I really enjoyed this Tanghulu recipe, but I found the sugar mixture cooled down quickly. Maybe adding a tip on how to keep it warm longer would help others.