why make this recipe
Tanghulu is a fun and tasty treat that brings a burst of flavor and sweetness. This Chinese candied fruit is simple to make and can be enjoyed by anyone. It is perfect for parties, snacks, or just a sweet treat for yourself. Making it at home allows you to pick your favorite fruits and customize the look and taste.
how to make Tanghulu
Ingredients:
- 1 lb strawberries, grapes, or other fruit of choice (~30 pieces)
- 2 cups white sugar
- 1 cup water
Directions:
- Wash the fruit and pat it dry. Remove any leaves, stems, or inedible parts.
- Place the fruit on skewers. For easy handling, I recommend putting three pieces or less on each skewer.
- In a small pot over low to medium heat, add the sugar and water. Do not stir it.
- Bring the mixture to a boil and let it simmer until it thickens to a syrupy consistency and turns amber in color (about 300°F). This usually takes around 10-20 minutes.
- To test the syrup, drizzle a spoonful into an ice water bath. If it hardens within seconds and cracks when bent, it is ready.
- Quickly dip the fruit skewers in the syrup and swirl them to coat in a thin layer.
- Immediately dip the skewer into an ice water bath to cool and harden the sugar coating.
- Place the skewer on a plate and repeat the process with the remaining fruit. Work quickly so that the sugar doesn’t burn.
- Enjoy your homemade Tanghulu!
how to serve Tanghulu
Tanghulu can be served as a delightful snack or dessert. Display the skewers on a plate and share them at gatherings or serve them for fun family treats. They are colorful and appealing, making them a hit with kids and adults alike.
how to store Tanghulu
It’s best to enjoy Tanghulu the same day it’s made, as the sugar can start to soften over time. If you need to store them, keep them in an airtight container at room temperature for a day or two. Avoid refrigerating them, as moisture can ruin the crunchy coating.
tips to make Tanghulu
- Make sure the fruit is completely dry before dipping.
- If you want a thicker coating, dip the skewer into the syrup a second time after it has cooled slightly.
- Work quickly once the syrup is ready, as it can harden quickly.
variation
You can use various fruits like apples, oranges, or even cherry tomatoes for a savory twist. Experiment with different fruits to find your favorite!
FAQs
Q: Can I use other types of sugar?
A: Yes, you can use brown sugar for a richer flavor, but it may change the color of the syrup.
Q: What if the syrup hardens too fast?
A: If the syrup cools too much before dipping, simply warm it again on low heat until it becomes liquid again.
Q: Is there a way to make this without skewers?
A: Yes, you can dip the fruit directly into the syrup without skewers, but skewers make it easier to handle.
Tanghulu
Ingredients
Method
- Wash the fruit and pat it dry. Remove any leaves, stems, or inedible parts.
- Place the fruit on skewers with up to three pieces per skewer for easy handling.
- In a small pot over low to medium heat, add the sugar and water. Do not stir.
- Bring the mixture to a boil and let it simmer until it thickens to a syrupy consistency and turns amber in color, about 10-20 minutes (about 300°F).
- To test the syrup, drizzle a spoonful into an ice water bath. It is ready if it hardens within seconds and cracks when bent.
- Quickly dip the fruit skewers in the syrup, swirling them to coat in a thin layer.
- Immediately dip the skewer into an ice water bath to cool and harden the sugar coating.
- Place the skewer on a plate and repeat with the remaining fruit, working quickly.
- Serve Tanghulu as a delightful snack or dessert. Display the skewers on a plate and enjoy.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]