Tanghulu Recipe

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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.

3.84 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: General

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Calories: 150kcal

Author: Austin Carter

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

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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?

• Caramel Apple Butter Ice Cream
• Vanilla Ice Cream
• Mexican Coffee 
• Caramel Iced Coffee
• Gimlet 

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