Tanghulu Chinese Candied Fruit (Print-Friendly Version)
Classic tanghulu features fruit coated in crispy sugar for a sweet, crunchy Chinese treat anyone can make.
# Ingredients You’ll Need:
→ Produce
01 -
1 pound strawberries, grapes, or similar fruit, approximately 30 pieces
→ Sweetener
02 -
2 cups granulated white sugar
→ Liquids
03 -
1 cup water
# How to Make It:
01 -
Thoroughly wash the fruit and pat dry with paper towels. Remove any leaves, stems, or inedible parts. Thread up to three pieces of fruit onto each skewer to facilitate even coating.
02 -
Combine sugar and water in a small saucepan. Heat over low to medium without stirring. Bring mixture to a boil and simmer until it thickens into a syrup and turns golden amber, reaching a temperature of 300°F (hard crack stage), about 10–20 minutes.
03 -
Test syrup by drizzling a spoonful into a bowl of ice water. If it hardens instantly and snaps when bent, the syrup is ready for use.
04 -
Quickly dip each fruit skewer into the hot syrup, rotating to cover evenly in a thin layer. Immediately submerge the coated skewer into an ice water bath to rapidly harden the sugar shell.
05 -
Arrange finished skewers on a plate. Repeat the coating process with remaining fruit, working swiftly to prevent the syrup from burning. Enjoy promptly for optimal texture.
# Extra Tips:
01 -
Ensure fruit is completely dry before coating to help the sugar shell adhere properly and maintain crunch.