Tanghulu: Chinese Candied Fruit Skewers Recipe
If you have a sweet tooth and love a crunchy, glossy treat, then the Tanghulu: Chinese Candied Fruit Skewers Recipe is going to become your new favorite snack. This delightful street-food classic from China features fresh fruit coated in a thin, crisp layer of hardened sugar syrup that crackles beautifully as you bite into it. The combination of juicy, natural sweetness from the fruit and the satisfying crunch of the candy coating creates an irresistible treat that’s as fun to make as it is to eat. Whether you choose the traditional hawthorn berries or mix in strawberries, grapes, or kiwis, this recipe is a wonderful way to enjoy vibrant, fresh fruit with a nostalgic twist.
Ingredients You’ll Need
The magic of the Tanghulu: Chinese Candied Fruit Skewers Recipe lies in its simplicity. With just a handful of ingredients, you create a stunning dessert that balances natural fruit flavors and crispy sweetness. Each ingredient brings its own charm, from the fresh fruit’s juiciness and color to the sugar syrup’s crunchy finish.
- Fresh fruit (4-5 pieces per skewer): Hawthorn berries are traditional, but strawberries, grapes, or kiwi add wonderful texture and flavor contrast.
- Granulated sugar (2 cups): This forms the crunchy, glossy candy coating that defines Tanghulu.
- Water (1/2 cup): Helps dissolve the sugar and create the syrup base for coating the fruit evenly.
- Lemon juice (1 teaspoon, optional): Acts as an anti-crystallizing agent to keep the syrup smooth and clear.
- Skewers or toothpicks: These hold your fruit all together, making each bite easy and fun to enjoy.
How to Make Tanghulu: Chinese Candied Fruit Skewers Recipe
Step 1: Prepare the Fruit
The first step is all about prepping your chosen fruits so the candy coating adheres perfectly. Wash each piece thoroughly and dry them completely—any moisture can ruin the candy coating’s texture. Remove stems or seeds if needed, then thread 4 to 5 pieces onto each skewer, aiming for uniform sizes for even coating and a balanced bite every time.
Step 2: Make the Sugar Syrup
Combining sugar and water in a saucepan over medium heat forms the essence of Tanghulu’s irresistible crunch. Stir to dissolve the sugar at first, then let the mix boil without stirring from this point on. Use a candy thermometer to keep an eye on the temperature, waiting until it hits the hard crack stage around 300°F (150°C). This precise temperature ensures your coating will harden just right—crisp, shiny, and perfectly brittle. Adding a teaspoon of lemon juice here can gently prevent unwanted crystallization, keeping your syrup smooth and glassy.
Step 3: Dip the Fruit
This is where things get exciting! Once your syrup reaches the ideal temperature, carefully dip each skewer into it, fully coating the fruit with a shiny layer of sugar. Lift the skewer and allow any excess syrup to drip off—this helps create that classic, glassy candy coat without clumps or sticky puddles. Place the skewers on parchment paper to cool and patiently wait for the magic to happen.
Step 4: Let Candy Harden
Patience is a virtue here! After dipping, leave your Tanghulu at room temperature for about 10 to 15 minutes so the sugar coating sets into a flawless, glossy shell. This hardened candy shell is what makes Tanghulu so uniquely satisfying; it provides a perfect crisp bite that contrasts beautifully with the fresh fruit inside.
Step 5: Serve and Enjoy
Once hardened, your Tanghulu is ready to be enjoyed immediately for the best crunch and freshness. Alternatively, you can store them briefly, but nothing beats the crackle and sweetness right after making them. These colorful skewers are perfect treats for sharing, snacking, or even gifting!
How to Serve Tanghulu: Chinese Candied Fruit Skewers Recipe
Garnishes
Add a fun twist by sprinkling your Tanghulu skewers with a tiny pinch of flaky sea salt to enhance sweetness or a dusting of edible glitter for an eye-catching presentation. Fresh mint leaves on the side add a refreshing fragrance and bright green pop against the shiny candy coating.
Side Dishes
Tanghulu pairs wonderfully with light, refreshing sides. A chilled jasmine green tea can balance the sugary crunch, while a simple yogurt dip with a dash of honey offers a creamy contrast that complements the fruit’s natural tartness. These combinations elevate your snack into a delightful dessert spread.
Creative Ways to Present
Display Tanghulu skewers upright by arranging them in a decorative jar or a stylish vase filled with uncooked rice or colorful beads to keep them standing up. You can also create small skewers bouquets by grouping different fruits together on a platter to wow guests at parties or special occasions. This playful presentation will make your Tanghulu irresistible from the first glance.
Make Ahead and Storage
Storing Leftovers
To keep any leftover Tanghulu fresh and crispy, store the skewers in an airtight container at room temperature. Avoid refrigeration since the sugar coating may become sticky or lose its crunchiness when exposed to moisture from the fridge. Properly stored, enjoy your Tanghulu within two days for optimum texture.
Freezing
Freezing Tanghulu is not recommended as the sugar coating can become cloudy and lose its signature crunch upon thawing. The fruit itself might also soften and release water, affecting the candy’s texture. It’s best to make these skewers fresh to enjoy the ideal crispness and flavor combination.
Reheating
If your Tanghulu loses some crunchiness, you might attempt a gentle re-crisp by briefly placing the skewers in a low oven (about 200°F/90°C) for a few minutes. Keep a close eye to prevent melting or burning. However, the candy shell is delicate, so fresh is really best!
FAQs
What fruits work best for Tanghulu?
The classic choice is hawthorn berries for their perfect tartness and firmness, but strawberries, grapes, kiwis, and even small apple slices work beautifully. The key is to choose fruits that are fresh, firm, and relatively dry for good coating adherence.
How do I know when the sugar syrup is ready?
The sugar syrup reaches the perfect stage at about 300°F (150°C), known as the hard crack stage. Using a candy thermometer is the most reliable way, but you can also test by dropping a bit of syrup into cold water—if it hardens brittle and breaks easily, it’s ready.
Why is my sugar syrup turning cloudy or crystallizing?
This can happen if you stir after it begins boiling or if the pan gets contaminated with sugar crystals. Adding a little lemon juice helps prevent crystallization, and avoid disturbing the syrup once boiling starts. Cleaning the pan edges with a wet brush can also help.
Can I make Tanghulu vegan?
Yes! The traditional Tanghulu recipe is naturally vegan since it uses just fruit, sugar, and water. Just ensure your fruit choice aligns with your preferences, and you’re good to go.
How long can I store Tanghulu?
Tanghulu is best enjoyed fresh but can be kept up to two days in an airtight container at room temperature. Beyond that, the candy coating may start to lose its crunch and the fruit may soften.
Final Thoughts
There’s something utterly joyful about making and enjoying Tanghulu: Chinese Candied Fruit Skewers Recipe. Its crisp candy shell combined with succulent fresh fruit never fails to delight both kids and adults alike. If you’re looking for a simple yet spectacular treat to brighten your day or impress guests, this recipe is absolutely worth trying. Dive into the world of sparkling sweetness and vibrant flavors—you might just find your new favorite snack!
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Tanghulu: Chinese Candied Fruit Skewers Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Tanghulu is a traditional Chinese snack featuring fresh fruit skewered and coated in a glossy, crunchy hard sugar shell. This sweet treat combines the natural juiciness of fruits like hawthorn berries, strawberries, grapes, or kiwis with a crisp candy coating made from boiled sugar syrup, offering an irresistible blend of textures and flavors that’s perfect for snacking or dessert.
Ingredients
Fruit
- 4–5 pieces of fresh fruit per skewer (hawthorn berries, strawberries, grapes, or kiwis)
Syrup
- 2 cups granulated sugar
- 1/2 cup water
- 1 teaspoon lemon juice (optional)
Equipment
- Skewers or toothpicks
Instructions
- Prepare the Fruit: Wash and thoroughly dry your chosen fruits to ensure the sugar coating sticks perfectly. Remove any stems or seeds as needed. Carefully skewer about 4-5 pieces per stick, creating bite-sized portions that are easy to handle and eat.
- Make the Sugar Syrup: In a saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar dissolves completely, then let the mixture come to a boil without stirring. Use a candy thermometer to monitor the temperature and continue boiling until it reaches approximately 300°F (150°C), the hard crack stage. For smoother syrup and to prevent crystallization, optionally add 1 teaspoon of lemon juice once the sugar dissolves.
- Dip the Fruit: Working quickly but carefully, dip each fruit skewer into the hot sugar syrup ensuring the fruit is fully coated with the glossy syrup. Lift the skewer and allow excess syrup to drip off before placing it on a parchment-lined tray.
- Let Candy Harden: Allow the coated fruit skewers to sit at room temperature for 10-15 minutes. This time lets the hard candy shell cool and solidify, resulting in a shiny, crunchy coating that cracks delightfully when bitten.
- Serve and Enjoy: Once the sugar coating is completely hardened, your Tanghulu is ready to serve. Enjoy immediately for the best texture, or store in an airtight container for up to two days to maintain freshness and crunchiness.
Notes
- Make sure the fruits are completely dry before dipping to ensure the sugar adheres properly.
- Use a candy thermometer to accurately reach the hard crack stage; this ensures the sugar coating hardens properly.
- Adding lemon juice helps prevent sugar crystallization for a clear, smooth candy shell.
- Work quickly when dipping to avoid the syrup cooling and thickening before coating the fruit.
- Store Tanghulu in an airtight container at room temperature to prevent moisture from softening the candy coating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
