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 recipe 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 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
- Author: Jen Sharpin | So Damn Delish
- Yield: 4-6 skewers of candied fruit
- Prepare the Fruit: Wash and thoroughly dry the strawberries or your preferred fruits. Ensure the fruit is completely dry for the sugar coating to stick properly. Insert skewers through the tops of the fruits, making small fruit skewers.
- Heat the Sugar Syrup: In a small saucepan, combine sugar, water, and lemon juice (optional). Heat over medium heat, stirring gently until the sugar dissolves. Stop stirring and let the mixture boil until it reaches 300°F (150°C) on a candy thermometer (about 8-10 minutes), or until it forms a hard crack stage.
- Coat the Fruit: Once the syrup is ready, quickly and carefully dip each skewer into the hot sugar mixture, fully coating the fruit. Allow any excess syrup to drip off.
- Cool the Tanghulu: Place the coated fruit skewers on a parchment-lined baking sheet to cool for a few minutes. The sugar will harden, creating a crunchy shell around the fruit.
- Serve: Once the Tanghulu is cool and crunchy, it's ready to enjoy!
Notes
- Candy Thermometer: Use a candy thermometer to ensure you hit the right temperature (300°F), which ensures the perfect hard crack for the sugar coating.
- Quick Dipping: The syrup hardens fast, so work quickly to coat each fruit.
- Fruit Options: While strawberries are popular, you can experiment with a variety of fruits like grapes, kiwi, or oranges. Just ensure the fruit is dry before dipping.
- Storage: Tanghulu is best served fresh, but you can store it in an airtight container for a few hours at room temperature. Avoid refrigerating as moisture will soften the candy shell.
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.
Nutritional Facts per Serving
- Calories: 120 kcal
- Sugar: 26 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
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!
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Tanghulu: A Sweet, Crunchy Treat You Need to Try!
Ready to try your hand at making the trending (but so easy) Tanghulu with So Damn Delish? Grab your favorite fruit and some sugar, and you’re good to go!
- Total Time: 20 minutes
- Yield: 4-6 skewers of candied fruit 1x
Ingredients
- 10–12 skewers
- 2 cups of fresh strawberries (or any fruit of your choice: grapes, oranges, kiwi, etc.)
- 1 1/2 cups sugar
- 1/2 cup water
- 1 tsp lemon juice (optional, for extra flavor)
Instructions
- Prepare the Fruit: Wash and thoroughly dry the strawberries or your preferred fruits. Ensure the fruit is completely dry for the sugar coating to stick properly. Insert skewers through the tops of the fruits, making small fruit skewers.
- Heat the Sugar Syrup: In a small saucepan, combine sugar, water, and lemon juice (optional). Heat over medium heat, stirring gently until the sugar dissolves. Stop stirring and let the mixture boil until it reaches 300°F (150°C) on a candy thermometer (about 8-10 minutes), or until it forms a hard crack stage.
- Coat the Fruit: Once the syrup is ready, quickly and carefully dip each skewer into the hot sugar mixture, fully coating the fruit. Allow any excess syrup to drip off.
- Cool the Tanghulu: Place the coated fruit skewers on a parchment-lined baking sheet to cool for a few minutes. The sugar will harden, creating a crunchy shell around the fruit.
- Serve: Once the Tanghulu is cool and crunchy, it's ready to enjoy!
Notes
- Candy Thermometer: Use a candy thermometer to ensure you hit the right temperature (300°F), which ensures the perfect hard crack for the sugar coating.
- Quick Dipping: The syrup hardens fast, so work quickly to coat each fruit.
- Fruit Options: While strawberries are popular, you can experiment with a variety of fruits like grapes, kiwi, or oranges. Just ensure the fruit is dry before dipping.
- Storage: Tanghulu is best served fresh, but you can store it in an airtight container for a few hours at room temperature. Avoid refrigerating as moisture will soften the candy shell.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sweets
Nutrition
- Calories: 120 kcal
- Sugar: 26g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
