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

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Classic Chinese street food: candied fruit skewers with a crisp, glassy sugar shell. This recipe uses strawberries and hawthorn berries (or other fruits) for a sweet and tart treat.

Ingredients

Scale
  • 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)

Instructions

  1. 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. 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. 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. 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.
  5. In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar and water.
  6. Place the saucepan over medium heat. Stir the sugar and water constantly until the sugar is completely dissolved.
  7. Once the sugar is dissolved, stop stirring!
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. If you’re using sesame seeds, immediately after dipping the fruit in the syrup, roll it in the sesame seeds to coat.
  13. 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.

Notes

  • 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: 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.
  • 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.

Find it online: https://mmmflavors.com/tanghulu/