Tanghulu (Chinese Candied Fruit)

Tanghulu, a traditional Chinese street snack, is a popular treat made by skewering fruits and coating them in a crispy, sweet sugar syrup. Often enjoyed during festivals or as a refreshing snack, Tanghulu is not only delicious but visually stunning with its glossy, candy-coated fruits. It’s a delightful blend of tart and sweet, and its satisfying crunch makes it an irresistible snack.

Why You’ll Love This Recipe

1. Sweet and Tangy Flavor

The combination of fresh, tart fruits and a crunchy sugary coating creates a perfect balance of flavors.

2. Fun to Make

Creating Tanghulu is easy and fun. It’s a great activity to do with kids or to impress friends and family with your candy-making skills.

3. Customizable

You can use any type of fruit you prefer, but traditional Tanghulu often features hawthorn berries. Strawberries, grapes, or tangerines also work wonderfully.

4. Beautiful Presentation

The glossy candy coating on the fruits creates a beautiful, sparkling effect that looks stunning on a platter.

5. Healthy Alternative

You’re getting fruit as the base of this treat, and although it’s coated in sugar, you’re still enjoying the nutrients and flavors of the fresh fruit.

Ingredients

• Fresh fruit (hawthorn berries, strawberries, grapes, or tangerines)
• 1 cup sugar
• ½ cup water
• 1 tablespoon light corn syrup (optional, for added shine)
• Skewers or wooden sticks

Variations

• Fruit Options: You can use almost any fruit—grapes, strawberries, apple slices, or even pineapple chunks.
• Candy Coating: Add a splash of vanilla extract or orange zest to the sugar syrup for an added flavor twist.
• Toppings: You can roll the candied fruit in crushed nuts or sprinkle with colorful sprinkles for an extra fun touch.

How to Make Tanghulu

Step 1: Prepare the Fruit

Wash and dry your fruit thoroughly. If you’re using larger fruits like strawberries, remove the stems. Skewer the fruit onto wooden sticks, ensuring they are evenly spaced and secure.

Step 2: Prepare the Sugar Syrup

In a medium saucepan, combine the sugar, water, and corn syrup (if using). Heat the mixture over medium-high heat until the sugar has dissolved, stirring occasionally.

Step 3: Make the Candy Coating

Allow the sugar syrup to boil without stirring for about 5-8 minutes, or until the syrup reaches 300°F (150°C) on a candy thermometer. This is the hard-crack stage where the syrup will harden when cooled.

Step 4: Dip the Fruit

Once the syrup is ready, quickly dip the skewered fruit into the syrup, making sure to coat it evenly. Hold it over the pan to let any excess syrup drip off.

Step 5: Cool and Set

Place the dipped fruit on a parchment-lined baking sheet or a silicone mat to cool. The candy coating will harden quickly, leaving behind a glossy finish.

Step 6: Serve

Once the Tanghulu has cooled completely, serve immediately or store in an airtight container for up to two days.

Tips for Making Tanghulu

• Temperature: Be sure to monitor the temperature of the syrup closely. If it gets too hot, the syrup may burn, and if it’s not hot enough, it won’t harden properly.
• Fruit Dryness: Make sure the fruit is completely dry before dipping. Any moisture will cause the sugar syrup to seize up and not adhere properly.
• Syrup Consistency: If you don’t have a candy thermometer, test the syrup by dropping a small amount into a glass of cold water. If it hardens immediately, it’s ready.

How to Serve

Tanghulu is best served fresh, as the candy coating remains crisp. It can be served as a street food-style snack at a party, or simply enjoyed on its own as a sweet treat. Pair it with tea or enjoy it on a warm day for a refreshing snack.

Make Ahead and Storage

Storing Leftovers

Tanghulu is best enjoyed the same day it’s made, but you can store the fruit in an airtight container for up to 2 days at room temperature. However, be aware that the candy coating may start to soften over time.

Freezing

For longer storage, you can freeze Tanghulu by placing the skewered fruit on a baking sheet and freezing it before transferring to a freezer-safe container. However, the candy coating may lose some of its crunch once thawed.

Reheating

Tanghulu is not typically reheated. Enjoy it fresh for the best texture.

FAQs

1. Can I use other fruits besides hawthorn berries?

Yes! Strawberries, grapes, and even apple slices work great for Tanghulu.

2. Can I make Tanghulu without corn syrup?

Yes, corn syrup helps with the shine and texture, but it’s optional. The recipe will still work without it.

3. How do I know when the syrup is ready?

The syrup should reach 300°F (150°C) on a candy thermometer. You can also test it by dropping a small amount into cold water—if it hardens instantly, it’s ready.

4. Can I add food coloring to the syrup?

Yes, you can add a few drops of food coloring to the syrup for a fun, colorful twist.

5. What type of sugar should I use?

Regular granulated sugar works perfectly for this recipe.

6. Can I use skewers instead of sticks?

Yes, skewers are perfect for holding the fruit and dipping it into the syrup.

7. What should I do if the syrup hardens before I can dip the fruit?

If the syrup hardens too quickly, gently reheat it over low heat until it melts again.

8. Is Tanghulu vegan?

Yes, this recipe is vegan as it contains only fruit, sugar, and water.

9. How do I store leftover Tanghulu?

Store Tanghulu in an airtight container at room temperature for up to 2 days.

10. Can I make Tanghulu without a candy thermometer?

Yes, you can test the syrup by dropping it into a glass of cold water. If it hardens immediately, it’s ready.

Conclusion

Tanghulu is a fun and delicious treat that combines the natural sweetness of fruit with a crispy candy coating. It’s an easy and customizable recipe that can be enjoyed by anyone, making it perfect for summer snacks, parties, or even as a gift. Whether you stick to the traditional hawthorn berries or experiment with your favorite fruits, Tanghulu is sure to delight with its sweet crunch and beautiful presentation.

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