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Candied Fruit

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25min

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8 servings

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Tanghulu is a traditional Chinese street snack featuring fresh fruits coated in a hard, glossy sugar shell. This sweet treat offers a delightful contrast between the crunchy candy exterior and juicy fruit inside. Originally made with hawthorn berries, this version uses strawberries for a more accessible and equally delicious experience that creates a stunning visual presentation perfect for snacking or entertaining.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
52 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the fruit

Wash the strawberries thoroughly under cold water. Pat the strawberries completely dry with paper towels.

2
Prepare the skewers

Insert bamboo skewers through the stem end of each strawberry. Place 2 strawberries on each skewer, leaving space between them.

3
Set up a cooling station

Line a baking sheet with parchment paper. Place the baking sheet near your stove for quick transfer of dipped fruit.

4
Prepare an ice bath

Fill a large bowl with ice water. Place it near your cooking area to test the sugar syrup.

5
Combine sugar mixture

Add granulated sugar, water, and corn syrup to a medium saucepan.

6
Heat the sugar mixture

Place the saucepan over medium heat. Stir gently until the sugar completely dissolves.

7
Stop stirring

Once the sugar dissolves, stop stirring completely. Allow the mixture to boil undisturbed.

8
Monitor the temperature

Insert a candy thermometer into the syrup. Heat until the syrup reaches 300°F (hard crack stage).

9
Test the syrup

Drop a small amount of syrup into the ice water. It should form hard, brittle threads that crack when bent.

10
Remove from heat

Once the syrup reaches 300°F, immediately remove from heat. Allow bubbles to subside for about 30 seconds.

11
Dip the fruit

Tilt the saucepan slightly to create a deeper pool of syrup. Quickly dip each skewered strawberry into the hot syrup.

12
Coat evenly

Rotate the skewer to ensure even coating around each strawberry. Allow excess syrup to drip off for a few seconds.

13
Cool the tanghulu

Place the dipped skewers on the prepared parchment-lined baking sheet. Allow to cool and harden for 5 minutes.

14
Work quickly

Continue the dipping process with remaining skewers. If the syrup begins to harden, warm it over low heat briefly.

15
Serve immediately

Serve the tanghulu within 1-2 hours of making. The sugar coating will begin to soften if left too long.

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