If you’ve never tried homemade candied fruit before, this Tanghulu Recipe is about to capture your heart (and your sweet tooth). Imagine juicy fruit wrapped in a glassy, shatteringly crisp sugar coating—a dazzling treat that’s just as fun to make as it is to eat! Trust me, this classic Chinese street snack brings instant joy, whether you’re sharing with friends or savoring a skewer all on your own.
Why You’ll Love This Recipe
- Jaw-Dropping Crunch: That magical sugar shell cracks like spun glass, giving you a satisfying crunch before the juicy fruit pops in your mouth.
- Endless Customization: You can use your favorite fruit and mix up the combos for a treat that’s unique every time.
- Easy and Fun to Make: No fancy tools or complicated techniques—just classic ingredients and a dash of anticipation!
- Show-Stopping Presentation: These glossy, jewel-toned skewers look incredible on a dessert table or as a gift for any festive occasion.
Ingredients You’ll Need
There’s something magical about the simplicity here—every ingredient in this Tanghulu Recipe is absolutely essential. The freshness of the fruit, the pure sweetness of sugar, and the classic crunch all come together for that picture-perfect treat.
- Fruit (1 pound; I used strawberries, mandarin slices, and grapes): Choose fruits that are firm, bite-sized, and slightly tart for the best sweet-tangy balance. Strawberries, grapes, and mandarins hold up beautifully. Feel free to experiment with others!
- Granulated White Sugar (3 cups): This is key for achieving that glassy, hard crack—the classic candied shell that makes Tanghulu unforgettable.
- Water (1 1/2 cups): Combines with the sugar to create your candy coating. Be precise, as ratios matter for the perfect texture.
Variations
The beauty of this Tanghulu Recipe is how effortlessly it adapts to your cravings and what you have on hand. Whether you want to go all-in on berries or try something unique, it’s the ultimate canvas for creative twists!
- Citrus Tanghulu: Try using lemon or lime slices for a refreshingly tart and tangy version—just make sure to peel thoroughly and remove seeds.
- Exotic Fruits: Add pineapple, kiwi, or even starfruit slices for bright colors and tropical flair.
- Mixed Berry Bliss: Use an assortment of blueberries, raspberries, and blackberries for a jewel-like, bite-sized result that bursts with flavor.
- Vegan and Allergy-Friendly: This classic candy is naturally vegan and gluten-free, but always double-check your sugar source if you have special dietary restrictions.
How to Make Tanghulu Recipe
Step 1: Prep and Skewer the Fruit
Start by giving your fruit a really gentle bath—let it soak in cool water for a couple of minutes, then drain and, most importantly, pat each piece completely dry. The drier, the better! Next, carefully thread one to three pieces of fruit onto each skewer (any more, and you’ll find it tricky to dip in your melted sugar later). Lay out the finished skewers so they’re ready to go.
Step 2: Make and Monitor the Melted Sugar
In a heavy stainless steel pan, combine the sugar and water—but don’t stir it! Set over medium heat and let it simmer gently, keeping a close eye on it. Letting it bubble undisturbed helps avoid crystallization, which is what you want for that perfect clear crunch. After about 15–20 minutes, the syrup should reach a precise 300°F (the “hard crack” stage—don’t skip the candy thermometer!).
Step 3: Dip, Chill, and Set
Once your sugar syrup is ready, work fast! Dip each fruit skewer into the hot sugar, turning to ensure an even, glossy coating, and then immediately submerge the coated fruit into a bowl of ice water to set that gorgeous crackle. Place the finished Tanghulu on a baking sheet and repeat with the rest—it’s a mesmerizing process!
Step 4: Enjoy Right Away
Tanghulu is best eaten fresh, while the shell is still crisp and shiny. After a while, the candy coating will start to soften (which is all the excuse you need to indulge ASAP!). Serve up your sparkly skewers and watch the smiles bloom.
Pro Tips for Making Tanghulu Recipe
- Crystal-Glass Crunch: Hit that 300°F “hard crack” stage for truly shatter-worthy candy—anything less and your coating will be sticky, not snappy.
- Super Dry Fruit = Success: Even a hint of moisture will keep the sugar from sticking, so make sure your fruit is bone dry before dipping.
- Set Up an Ice Bath: That plunge into ice water is a game-changer; it sets the candy instantly and gives you that irresistible, clear finish.
- Use a Stainless Steel Pot: Stainless heats evenly and makes cleanup easier—avoid enamel pans as they tend to retain heat and can make the candy over-cook.
How to Serve Tanghulu Recipe
Garnishes
For a truly festive finish, you can sprinkle your just-dipped Tanghulu with a few toasted sesame seeds or a twist of edible gold leaf—totally optional, but so chic! You could even dust with a bit of freeze-dried fruit powder for a punch of color and flavor.
Side Dishes
While Tanghulu shines on its own, it’s fun to serve alongside warm, savory Chinese street food like scallion pancakes or pork buns to balance the sweetness. For a fresh vibe, pair with a platter of sliced melon or lightly salted nuts for contrast.
Creative Ways to Present
Arrange skewers upright in a tall glass filled with candies or decorative stones for a whimsical centerpiece, or lay them out on a simple white tray for a colorful, jewel-like effect. If making for a party, wrap each Tanghulu in clear cellophane with ribbons for sweet, portable favors!
Make Ahead and Storage
Storing Leftovers
While Tanghulu is at its best right after making, you can store leftover skewers in a single layer (not touching) on a parchment-lined tray at room temperature for a few hours. Avoid humidity and moisture as the candy shell will soften quickly.
Freezing
Unfortunately, freezing is not recommended for Tanghulu Recipe. Freezing will cause the sugar shell to “weep” as it thaws and the fruit’s texture will suffer—these are treats meant to be savored fresh!
Reheating
There’s really no need to reheat Tanghulu—enjoy them at room temperature. If stored too long and the shell softens, a quick blast in a cool, dry oven (200°F for a minute) may recapture a bit of crunch, but it’s best to make and eat on the same day.
FAQs
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What fruits can you use for this Tanghulu Recipe?
Almost any firm, juicy fruit works great—classic choices include strawberries, grapes, cherry tomatoes, and even small slices of mandarin or kiwi. Just steer clear of fruits with lots of moisture (like watermelon) as the sugar might not adhere well.
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How do I know when the sugar is ready for dipping?
Use a reliable candy thermometer and look for that magic number: 300°F (“hard crack” stage). The syrup will be clear, bubbly, and just beginning to smell toasty. If you drop a tiny bit in ice water, it should harden instantly and break with a snap.
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My candy coating isn’t hard—what went wrong?
If the coating stays sticky or soft, the sugar syrup likely didn’t cook long enough or reach the right temperature. Try again, and be patient as the syrup slowly heats—rushing can cause the whole batch to crystallize.
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How do I clean the pot after making Tanghulu Recipe?
This one’s surprisingly easy! Add water to the hardened sugar in your pot, heat it gently, and let the sugar dissolve into the water. Pour out, wipe clean, and repeat if needed—no scrubbing required.
Final Thoughts
There’s genuine magic in each crackly bite of this Tanghulu Recipe—sweet, tart, and wonderfully nostalgic. I hope you feel inspired to try making these at home and share the irresistible crunch with someone you love. Trust me, once you taste them, you’ll wonder how you ever lived without Tanghulu in your dessert lineup!
Print
Tanghulu Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Candy Making
- Cuisine: Chinese
- Diet: Vegetarian
Description
Tanghulu is a traditional Chinese treat consisting of skewered fruit coated in a crispy, hardened sugar shell. This recipe features a variety of fruits dipped in a sweet, crunchy sugar glaze, creating a delightful contrast of flavors and textures.
Ingredients
Strawberries:
- 1 pound
Mandarin slices:
- 1 pound
Grapes:
- 1 pound
Sugar Mixture:
- 3 cups granulated white sugar
- 1 1/2 cups water
Instructions
- To Prep the Fruit: I like to wash all of the fruit by letting it sit in cold water for a few minutes. Drain it and thoroughly pat it dry with paper towels or a clean kitchen towel.
- Add the fruit to skewers: I like to add one to three pieces of fruit per skewer. Anymore and it gets tough to dunk it in the melted sugar.
- To Make the Melted Sugar: In a stainless steel pot, add in the sugar and water. Do not stir it at all. Place it over medium heat and cook for about 15-20 minutes, until it reaches exactly 300F (this is known as the hard ball stage for candy making).
- Immediately dunk the fruit on skewers into the melted sugar: Then immediately transfer it into a bowl with ice. Place it on a baking sheet. Repeat with the remaining fruit.
- Eat immediately: As it sits, the outer candy tends to soften.
Notes
- Prepare everything before you begin. This recipe goes quickly and can become challenging if not organized.
- Dry off your fruit thoroughly. You want the fruit to be VERY dry because this helps with the melted sugar sticking to the fruit.
- Use a stainless steel pan for best results.
- Cleaning the pot with the hardened cooked sugar: Add water on top of the hardened sugar, warm it up on medium-low heat to soften the sugar, then clean the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 642 kcal
- Sugar: 162g
- Sodium: 12mg
- Fat: 1g
- Saturated Fat: 0.01g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 166g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
