Tanghulu Chinese Candied Fruit

Tanghulu delivers juicy fruit wrapped in a crackling clear candy shell, a sweet street snack I fell in love with during a trip to Beijing. Making tanghulu at home is a playful way to bring a taste of China’s bustling markets right into your kitchen and all you need is fruit, sugar, and water.

I remember my first tray of tanghulu for Lunar New Year The aroma in my kitchen was candy shop sweet and my whole family could not stop crunching through skewer after skewer It is now our most anticipated cold weather treat

Gather Your Ingredients

• Fresh fruit like strawberries or grapes: Look for ripe but firm fruit to help the tanghulu hold its shape on the stick Choose blemish free fruit for the prettiest results
• White sugar: Fine granulated sugar gives a smooth transparent shell and is easy to melt evenly Make sure it is fresh and lump free
• Water: Clean filtered water helps the candy syrup cook up clear Boiled water also works well for crystal clear candy
• Wooden skewers: Choose sturdy bamboo skewers so the fruit does not slip and you can dip easily

How to Make It

Prepare the Fruit:

Wash your fruit carefully and dry each piece well Moisture will cause the candy to seize Arrange fruit onto sticks using no more than three pieces on each for better control and a cleaner look

Make the Syrup:

Combine sugar and water in a small pot over low to medium heat Do not stir once mixed Let the sugar dissolve naturally and simmer until the mixture turns clear and then amber like honey This will take about fifteen minutes Keep watching closely so it does not burn

Test the Candy Stage:

To check if your syrup is ready drop a small spoonful into a bowl of ice cold water The syrup should harden instantly and crack with pressure If it threads or feels tacky keep simmering for another minute and test again

Dip and Coat the Fruit:

Immediately dip your prepared skewers into the hot syrup Swirl each skewer quickly to coat the fruit in a thin layer Work swiftly so the syrup does not harden in the pot

Cool the Candy Shell:

Dip the syrup covered fruit skewer straight into an ice water bath This stops the cooking and makes the shell crisp in seconds

Set and Enjoy:

Lay the coated skewers on a plate or parchment lined tray and let them sit for a few minutes until fully hardened Serve up and listen for that satisfying crunch with every bite

I always reach for the brightest red strawberries because they look stunning under that glassy candy shell My kids love skewering fruit themselves and seeing whose turns out the crunchiest Tanghulu always turns a regular afternoon into a little celebration

Flavor Boosters

Tanghulu tastes best freshly made but you can keep leftovers uncovered at room temperature for up to eight hours If you refrigerate them condensation can make the shell sticky I like to keep mine on a cool counter on a tray lined with wax paper for crispness

Serving Suggestions

Tanghulu skewers make a gorgeous centerpiece on a dessert table Try alternating strawberries with pineapple or kiwi for colorful stripes For a fun twist roll the just dipped candy in a little toasted sesame before the shell hardens

Creative Twists

Tanghulu dates back over one thousand years and is especially popular in northern China during winter The cold air creates the perfect crisp finish and street vendors are everywhere with little carts stacked with candied hawthorn It is a bite of tradition every time you make it

Every glossy skewer is a small celebration in itself Tanghulu is a true crowd pleaser certain to bring smiles from kids and grown-ups alike

Recipe FAQs

→ What types of fruit work for tanghulu?

Strawberries and grapes are popular, but most firm fruits like apples, blueberries, or citrus segments can work well.

→ How do you get the sugar coating to harden?

After dipping the fruit in hot syrup, quickly chill the skewers in an ice water bath to set the candy shell instantly.

→ Why shouldn't you stir the sugar syrup?

Stirring can cause crystallization, resulting in a grainy coating instead of a smooth, glassy finish.

→ What temperature should the syrup reach?

The syrup needs to reach about 300°F (hard crack stage) to form a crisp, shattering shell when cooled.

→ How long does tanghulu stay crunchy?

The sugar shell keeps its crunch best when eaten soon after making, as humidity can soften it over time.