Tanghulu is a traditional Chinese snack made of fruit, usually strawberries, dipped in a crispy sugar coating. Here's a simple recipe for making tanghulu, enjoy!

Tip #1

Ensure Dry Fruit: Make sure the fruit is completely dry after washing. Any moisture can prevent the sugar syrup from sticking properly, resulting in a less crispy coating.

Tip #2

Monitor the Temperature: Use a candy thermometer to accurately gauge when the syrup reaches the hard crack stage. This is crucial for getting that perfect, glass-like shell.

Tip #3

Work Quickly: Once the sugar reaches the correct temperature, work quickly to dip the fruits and then into the ice water. The sugar syrup hardens fast and needs to be at the right temperature to form a smooth, clear coat.

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Tanghulu - Candied Fruit

Preparation Time: 20 minutes

Servings: 5-7 skewers

Ingredients

Fresh strawberries (you can also use grapes, or other fruits)
2 cups sugar
1 cup water
Bamboo skewers or popsicle sticks

Preparation

Wash the fruits thoroughly and remove any stems. Pat them dry. Skewer the fruits with bamboo sticks or popsicle sticks, making sure they are secure.
In a small saucepan, combine sugar and water. Heat the mixture over medium heat, do not stir to prevent it from forming crystals.
Once the sugar has dissolved, continue to cook the syrup without stirring. Cook until the syrup reaches the hard crack stage, around 300°F (150°C).
You know it is ready when you drop a little bit of the syrup in cold water it will form hard, brittle threads.
Carefully dip each skewered fruit into the hot sugar syrup, making sure to coat it evenly. Dip it in iced water to help it harden
Once the sugar coating has hardened, your tanghulu is ready to serve, enjoy!