If you’ve spent any time scrolling through food trends, you’ve probably come across Tanghulu – those shiny, candy-coated fruit skewers that are popping up everywhere. But what exactly is Tanghulu, and why is everyone obsessed with it? Let me tell you, it’s not just about how good it looks (although that glossy, sugar-drenched finish is pretty irresistible).
This traditional Chinese street snack takes fresh, juicy fruit and gives it a hard, crunchy candy shell that cracks under your teeth and floods your mouth with sweet, tangy juice. It’s a perfect marriage of textures: the crisp bite of sugar paired with the tender, juicy burst of fruit. Whether you’re craving something sweet, looking for a fun DIY kitchen project, or just want to impress your friends with a snack they’ve probably never tried, Tanghulu is the way to go.
The best part? You don’t have to travel to China to enjoy this iconic treat. You can make it at home with just a few ingredients and a bit of patience. Ready to learn how to create your own batch of Tanghulu? Let’s get into it! 
P/s: Wanny try more trending food? This Frozen Sour Strips is here for you!
What Exactly Is Tanghulu?
Tanghulu (also known as candied fruit skewers) originated in northern China and was traditionally made with hawthorn berries. Nowadays, you’ll find this delightful snack made with all kinds of fruits like strawberries, grapes, and even mandarin slices. The magic of Tanghulu lies in its crunchy sugar coating that cracks open with a bite, giving way to the juicy, tangy fruit inside. The combination of textures and flavors is next-level good.
Ingredients You Need for Tanghulu
Making Tanghulu at home is pretty simple, and you only need a handful of ingredients:
- 1 cup of sugar
- ½ cup of water
- Skewers (bamboo or wooden)
- Fresh fruit (strawberries, grapes, mandarin slices, etc.)
How to Make Tanghulu at Home
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 4-6 skewers of candied fruit
Here’s the fun part—let’s make some Tanghulu! Follow these easy steps:
- Prep the fruit: Wash and thoroughly dry your fruit. Any moisture will mess with the sugar, so make sure they’re completely dry.
- Skewer the fruit: Insert the skewers through your fruits, making sure to space them out a bit. You don’t want them to touch while coating.
- Make the sugar syrup: In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture bubble away. Keep an eye on it until it reaches about 300°F (hard-crack stage).
- Coat the fruit: Once the sugar syrup is ready, dip your skewered fruits into the syrup, making sure they’re evenly coated. Let any excess drip off.
- Cool and serve: Place the coated skewers on a baking sheet lined with parchment paper and let them cool until the sugar hardens. You’ll know they’re ready when they make that signature crack sound when tapped.
Tips for Perfect Tanghulu Every Time
- Work quickly: Once the sugar reaches the right temperature, it’ll harden fast. Be ready to dip your fruit without hesitation.
- Choose firm fruit: Softer fruits can turn mushy inside the sugar shell. Strawberries and grapes are popular choices because they hold up well.
- No stirring after boiling: Once your syrup starts boiling, don’t stir it! Stirring can cause the sugar to crystallize, ruining that smooth candy coating.
Why You Should Try Tanghulu
There’s something undeniably satisfying about the snap of that crunchy sugar shell as you bite into Tanghulu. It’s like nature’s candy—fruit elevated to a whole new level. Plus, making it is a fun project for when you want to treat yourself or impress friends and family with a unique, homemade snack.
Ready to try your hand at making Tanghulu? Grab your favorite fruit and some sugar, and you’re good to go with So Damn Delish!
