Turn juicy strawberries into a crunchy, delicious candied treat with this Tanghulu recipe!
If you’ve never had tanghulu, you are in for a delicious treat. Imagine candy and berries getting together to create an incredible taste sensation. Originating in China as long as 1,000 years ago, the dessert has become a favorite national Chinese snack, beloved by young and old alike.
But what is it?
At its simplest, tanghulu is fruit coated in heated sugar syrup, which hardens to create a crunchy shell, in which the juicy flesh of the fruit is preserved. Originally made by coating hawthorn fruits (the bright red berries that grow on Chinese hawthorn trees), the dessert is now popularly made with other fruits, including oranges, berries, pineapples, and bananas.
Today a common street food, this candied fruit snack can be found all over Beijing and other cities in China, where street vendors can be seen dipping berries or other fruit in a mixture of boiled sugar and water, which they then flash-cool in an ice bath right in front of passersby. The result is a hard candy glaze surrounding pieces of juicy, ripe fruit. When you crack that hard sugar shell with your teeth, every bite bursts with a sweet, delectable flavor. It is beyond delicious!
Is Tanghulu Healthy?
Although tanghulu adds a lot of sugar, you still get all the nutrients from fresh fruit. This can be thought of as a slightly healthier treat, as fruit contains numerous vitamins, minerals, and antioxidants compared to other snacks and desserts. Consider saving it for special occasions or using less sugar to make it a bit healthier.
Why Isn’t My Sugar Hardening On The Fruit?
The two most likely reasons are not heating the sugar syrup to the hard-crack stage (300˚F) and not drying the fruit thoroughly before dipping in the syrup. Other factors influencing proper hardening are humidity and stirring the boiling sugar, which can lead to crystallization.
If you experience difficulty getting your tanghulu to harden, pat the fruit dry with paper towels to ensure no moisture is left. Check the temperature of your sugar syrup and reheat it if it is not hot enough. Rapidly dip the skewers in the ice bath after the sugar and then place in the refrigerator, which is especially beneficial if you reside in a humid climate. Working quickly is crucial, as you must dip the fruit in the syrup before it cools and hardens.
FAQs & Tips
Place leftovers in an airtight container and store in the refrigerator for up to 2 weeks. Let the fruit come to room temperature before serving leftovers. Alternatively, store the cooled skewers in freezer bags and place them in the freezer for up to 6 months.
Some other options include grapes, mandarin orange slices, kiwi slices, and large blueberries. You want the fruit to be ripe but not mushy.
While white sugar works best, you can use brown sugar, imparting a slightly molasses flavor to the fruit. Coconut sugar and maple sugar are other options that work well for tanghulu.
Serving Suggestions
Tanghulu can be served as a snack or dessert and added to a platter of cheese or nuts for a tasty treat. Since not everyone likes sugar-coated fruit, you can alternate these skewers with fresh Fruit Kabobs served with Chocolate Whipped Cream or Strawberry Whipped Cream for dipping. You could also serve these skewers on a dessert buffet alongside delicious Apple Bread and Chocolate Zucchini Bread slices.
Tanghulu Recipe
Ingredients
- Skewers
- 12 ounces strawberries washed, patted dry, stems removed
- 1 1/2 cups granulated sugar
- 3/4 cup water
- Ice water as needed for dipping
Instructions
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Skewer the fruit, placing no more than three pieces per skewer for easier handling.
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In a small pot, combine sugar and water. Heat over medium heat without stirring. Allow the mixture to boil until it reaches 300°F (hard-crack stage), about 12-20 minutes.
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Dip each fruit skewer into the syrup, ensuring an even coat. Immediately after coating, dip the skewer into ice water to harden the sugar shell, then refrigerate until time to serve.
Nutrition
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