Tanghulu: The Ultimate Guide to Making and Enjoying This Sweet Treat

Tanghulu, those glistening skewers of candied fruit, are more than just a sweet treat; they’re a vibrant piece of Chinese street food history! Imagine biting into a perfectly crisp, sugary shell that shatters to reveal the juicy, tart fruit inside. That’s the magic of Tanghulu, and I’m so excited to share my foolproof recipe with you.

Originating in the Song Dynasty, legend has it that Tanghulu was created to cure a beloved concubine’s illness. While we can’t guarantee it has medicinal properties today, its delightful combination of textures and flavors has certainly captured hearts for centuries. From bustling market streets to modern-day dessert tables, Tanghulu remains a beloved snack.

What makes Tanghulu so irresistible? It’s the satisfying crunch of the hardened sugar coating contrasting with the soft, fresh fruit. The slight tartness of the traditional hawthorn berries (though you can use strawberries, grapes, or any fruit you like!) perfectly balances the sweetness. Plus, it’s incredibly fun to make and a guaranteed crowd-pleaser. Get ready to experience a taste of history with this easy and delicious recipe!

Ingredients:

• 1 pound fresh strawberries, washed and thoroughly dried
• 1 pound fresh hawthorn berries (if available, otherwise use more strawberries or other fruits like grapes, mandarin orange segments, or kiwi slices)
• 2 cups granulated sugar
• 1 cup water
• Optional: Sesame seeds for coating
• Optional: Food coloring (red is traditional)

Preparing the Fruit:

1. Wash and Dry the Fruit: This is crucial! The fruit needs to be completely dry for the sugar syrup to adhere properly. Gently wash the strawberries and hawthorn berries (or other fruits) under cool running water. Pat them dry with paper towels. Spread them out on a clean kitchen towel and let them air dry for at least 30 minutes to ensure they are completely free of moisture.
2. Prepare the Strawberries: Hull the strawberries, removing the green tops. If the strawberries are very large, you can cut them in half to make them easier to eat.
3. Prepare the Hawthorn Berries (if using): Hawthorn berries can be a bit tart, so some people prefer to blanch them briefly in boiling water for a minute or two to soften them and reduce the tartness. After blanching, drain them well and pat them dry. If you’re using other fruits like grapes or mandarin orange segments, make sure they are also thoroughly dried. Kiwi slices should be relatively thick to hold their shape.
4. Thread the Fruit onto Skewers: Use bamboo skewers or wooden skewers. Thread the strawberries and hawthorn berries (or your chosen fruits) onto the skewers, alternating them if desired. Aim for about 4-6 pieces of fruit per skewer, depending on the size of the fruit. Make sure the fruit is securely attached to the skewer.

Making the Sugar Syrup:

1. Combine Sugar and Water: In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar and water. The heavy-bottomed pan helps to distribute the heat evenly and prevent the sugar from burning.
2. Heat the Mixture: Place the saucepan over medium heat. Stir the sugar and water constantly until the sugar is completely dissolved. This is important to prevent crystallization later on.
3. Stop Stirring: Once the sugar is dissolved, stop stirring! This is a key step. Stirring after the sugar is dissolved can cause the syrup to crystallize, resulting in a grainy texture.
4. Cook to Hard Crack Stage: Let the syrup cook undisturbed. Use a candy thermometer to monitor the temperature. You’re aiming for the “hard crack” stage, which is between 300-310°F (149-154°C). If you don’t have a candy thermometer, you can test the syrup by dropping a small amount into a bowl of ice water. If it forms hard, brittle threads that snap easily, it’s ready. Be very careful when working with hot sugar syrup, as it can cause severe burns.
5. Optional: Add Food Coloring: If you want to add food coloring, do so when the syrup reaches about 290°F (143°C). Add a few drops of red food coloring (or your preferred color) and stir gently to combine. Be careful not to over-stir.

Coating the Fruit:

1. Prepare Your Work Station: Before you start dipping, prepare your work station. You’ll need a heat-resistant surface (like a silicone baking mat or parchment paper) to place the coated tanghulu on to cool. Have your skewers of fruit ready and within easy reach. If you’re using sesame seeds, have them in a shallow dish ready for coating.
2. Dip the Fruit: Working quickly, dip each skewer of fruit into the hot sugar syrup. Make sure the fruit is completely coated in a thin, even layer of syrup. Rotate the skewer to ensure all sides are covered.
3. Optional: Coat with Sesame Seeds: If you’re using sesame seeds, immediately after dipping the fruit in the syrup, roll it in the sesame seeds to coat.
4. Cool and Harden: Place the coated tanghulu on the prepared heat-resistant surface. Allow the syrup to cool and harden completely. This usually takes about 10-15 minutes. The syrup should become hard and glassy.

Troubleshooting Tips:

• Syrup Crystallization: If your syrup crystallizes, it’s usually because you stirred it after the sugar dissolved or because there were sugar crystals on the side of the pan. To prevent this, make sure to dissolve the sugar completely before stopping stirring. You can also brush down the sides of the pan with a wet pastry brush to remove any sugar crystals. If your syrup does crystallize, you can try adding a tablespoon of lemon juice or vinegar to the mixture, which can help to break down the crystals.
• Syrup Not Hardening: If your syrup isn’t hardening, it’s likely because it wasn’t cooked to the hard crack stage. You may need to cook it for a longer period of time. Make sure you’re using a candy thermometer to monitor the temperature.
• Fruit Sliding Off: If the fruit is sliding off the skewers, it’s likely because the fruit wasn’t dry enough or because the syrup is too thin. Make sure the fruit is completely dry before dipping it in the syrup. If the syrup is too thin, cook it for a longer period of time to thicken it.
• Sticky Tanghulu: If your tanghulu is sticky, it’s likely because the syrup didn’t reach the hard crack stage or because the humidity is high. Humidity can affect the setting of the sugar. Try making tanghulu on a dry day. You can also store the tanghulu in an airtight container in the refrigerator to help it harden.

Serving and Storage:

• Serving: Tanghulu is best served fresh, within a few hours of making it. The sugar coating can become sticky over time, especially in humid conditions.
• Storage: If you need to store tanghulu, place it in an airtight container in the refrigerator. It will keep for a day or two, but the sugar coating may become sticky. It’s best to consume it as soon as possible.
• Variations: Feel free to experiment with different fruits! Grapes, mandarin orange segments, kiwi slices, blueberries, and even candied ginger can be used. You can also add different toppings, such as chopped nuts, shredded coconut, or sprinkles.

Important Safety Notes:

• Hot Sugar Syrup: Working with hot sugar syrup can be dangerous. Be extremely careful to avoid burns. Use oven mitts or heat-resistant gloves when handling the saucepan and dipping the fruit.
• Children: Keep children away from the stove while you’re making tanghulu.
• Candy Thermometer: Always use a candy thermometer to monitor the temperature of the syrup. This will help you ensure that the syrup reaches the hard crack stage.

Enjoying Your Tanghulu:

Making tanghulu can be a bit tricky at first, but with a little practice, you’ll be able to create these delicious and beautiful treats. Don’t be discouraged if your first batch isn’t perfect. Just keep practicing and experimenting, and you’ll soon be a tanghulu master! Enjoy!

Conclusion:

And there you have it! This Tanghulu recipe is more than just a sweet treat; it’s a delightful experience, a burst of flavor, and a fun project all rolled into one. I truly believe that once you try making these glistening, candied fruits, you’ll be hooked. The satisfying crunch of the hardened sugar shell giving way to the juicy fruit inside is simply irresistible. It’s a taste of childhood nostalgia mixed with a touch of elegant simplicity. But why is this recipe a must-try? Beyond the incredible taste, it’s surprisingly easy to make. Forget complicated techniques and hard-to-find ingredients. This recipe uses common pantry staples and straightforward instructions, making it accessible to even the most novice candy maker. Plus, it’s a fantastic way to impress your friends and family with a unique and visually stunning dessert. Imagine presenting a platter of these shimmering jewels at your next gathering – they’re guaranteed to be a conversation starter! This Tanghulu recipe is a guaranteed crowd-pleaser. Now, let’s talk about serving suggestions and variations. While classic hawthorn berries are traditional, don’t be afraid to experiment with your favorite fruits! Strawberries, grapes, mandarin orange segments, blueberries, and even cherry tomatoes (yes, really!) all work beautifully. For a truly decadent twist, try dipping the fruit in melted chocolate before coating it in the sugar syrup. You can also sprinkle the finished Tanghulu with sesame seeds, chopped nuts, or colorful sprinkles for added texture and visual appeal. Consider serving your Tanghulu as part of a dessert platter alongside other Asian-inspired treats like mochi or dango. They also make a wonderful addition to a cheese board, providing a sweet and tangy counterpoint to savory cheeses. For a fun and interactive experience, set up a Tanghulu-making station at your next party and let your guests create their own customized treats.

Serving Suggestions:

• Serve chilled for the best crunch.
• Pair with green tea or sparkling water.
• Arrange on a decorative platter for a stunning presentation.
• Use as a garnish for cakes or ice cream.

Variations to Explore:

• Experiment with different fruits like kiwi, pineapple, or even dried apricots.
• Add a pinch of spice to the sugar syrup, such as cinnamon, ginger, or chili flakes.
• Drizzle with melted chocolate or caramel after the sugar coating has hardened.
• Roll in chopped nuts, sesame seeds, or shredded coconut for added texture.

I’m so excited for you to try this recipe and experience the magic of Tanghulu for yourself. It’s a delightful treat that’s perfect for any occasion, from a casual weeknight dessert to a special celebration. So, go ahead, gather your ingredients, and get ready to create some sweet memories. And most importantly, don’t forget to share your creations with me! I’d love to see your photos and hear about your experiences. Tag me on social media using #MyTanghuluAdventure or leave a comment below. I can’t wait to see what delicious variations you come up with! Happy candying! Let me know if you have any questions, and I’ll do my best to help. Enjoy! Print