If you’ve ever wandered through a bustling street market in China, you might have come across a dazzling display of sweets glistening under the sun—Tanghulu, or Chinese candied fruit, is exactly that kind of treat that enchants both kids and adults alike. This Tanghulu (Chinese Candied Fruit) Recipe captures that magical crunch of hard sugar shell surrounding juicy fruit, offering a perfect dance of textures and flavors. It’s surprisingly simple to make at home, transforming everyday fruits into a sparkling delight that’s as fun to eat as it is to prepare.
Ingredients You’ll Need
Gathering a few straightforward ingredients brings this classic street snack to life. Each component plays a vital role in creating the perfect balance between sweetness, fruitiness, and that iconic glossy coat.
- Fresh fruits: Choose hawthorn berries for authenticity, or go seasonal with strawberries, grapes, and kiwi—freshness and firmness are key to hold up under candy coating.
- Granulated sugar: This forms the crunchy candied shell that gives Tanghulu its signature snap and shine.
- Water: Helps dissolve the sugar and controls the syrup consistency for even coating.
- Lemon juice (optional): Adds a subtle tang and helps prevent crystallization, giving the candy a smooth finish.
- Wooden or bamboo skewers: Essential for threading fruits and turning them easily in the hot syrup.
How to Make Tanghulu (Chinese Candied Fruit) Recipe
Step 1: Prepare the Fruit
Rinse your selection of fruits thoroughly and pat them completely dry to ensure the syrup sticks well. If the fruit is large, slice it into bite-sized pieces for easier eating and better syrup coverage. Thread your chosen fruits onto skewers, leaving enough space at the bottom so you can hold them comfortably without getting sticky fingers.
Step 2: Make the Sugar Syrup
In a medium saucepan, combine the granulated sugar, water, and if you like, a little lemon juice to keep things smooth. Warm the mixture over medium heat, stirring occasionally until the sugar is fully dissolved. Then, let it simmer until the temperature hits 300°F (150°C)—this is what ensures a hard candy coating. Keep a close eye as this usually takes about 10 to 12 minutes, and trust your candy thermometer to guide the way.
Step 3: Coat the Fruit
Once your syrup reaches the perfect candy stage, pull it off the heat immediately. Working quickly but carefully, dip each fruit skewer into the syrup, turning to coat every juicy surface evenly. Let excess syrup drip back into the pan so your Tanghulu isn’t weighed down with sticky syrup pools.
Step 4: Let the Candy Harden
Place your glazed fruit skewers onto a baking sheet lined with parchment paper or another heat-resistant surface. It’s important not to move them too much now; the syrup needs a few minutes to cool and harden into that crisp, glass-like shell that makes Tanghulu so irresistible.
Step 5: Serve
Once the candy shell is firm and shiny, your Tanghulu (Chinese Candied Fruit) Recipe is ready to be devoured. These treats are best enjoyed fresh for maximum crunch, but they can also be stored carefully to savor later.
How to Serve Tanghulu (Chinese Candied Fruit) Recipe
Garnishes
Adding a sprinkle of sesame seeds or a dusting of finely chopped nuts can elevate your Tanghulu with subtle texture and flavor contrast. Fresh mint leaves or edible flowers work beautifully for a whimsical, visually stunning touch when serving guests.
Side Dishes
Tanghulu shines on its own as a street snack, but it also pairs wonderfully with simple accompaniments like jasmine tea or light green tea, which help cut through the sweetness and refresh the palate.
Creative Ways to Present
For parties or special occasions, arrange the Tanghulu skewers vertically in a decorative vase filled with rock salt or pebbles for an eye-catching edible centerpiece. Alternatively, lay them on a platter dusted with powdered sugar or cinnamon for a festive vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tanghulu in an airtight container at room temperature, ideally on parchment paper to prevent sticking. Try to enjoy these within a day or two, as humidity can make the candy coating sticky and less crisp.
Freezing
Freezing is not recommended for Tanghulu as moisture during thawing softens the hard candy shell and compromises the signature crunch that makes this treat so delightful.
Reheating
Since reheating can melt the candy coating and damage the fruit inside, it’s best to enjoy these treats fresh. If the coating loses its crispness, the magic of Tanghulu diminishes significantly.
FAQs
Can I use other fruits besides hawthorn berries?
Absolutely! While hawthorn berries are traditional, fruits like strawberries, grapes, kiwi, and even small apple pieces work wonderfully and add their own unique flavors to the Tanghulu (Chinese Candied Fruit) Recipe.
What if I don’t have a candy thermometer?
You can test the syrup by dropping a small amount into cold water—it should harden immediately and become brittle. However, a candy thermometer takes the guesswork out and ensures perfect results every time.
Is lemon juice necessary in the recipe?
Lemon juice is optional but helpful. Its acidity prevents crystallization, which keeps your sugar syrup smooth and gives the candy shell an attractive shine.
Can I store Tanghulu in the refrigerator?
Refrigerating Tanghulu is not ideal because moisture can soften the candy shell, making it sticky. It’s best kept in a cool, dry place inside an airtight container.
How long does it take to make Tanghulu?
From prepping the fruit to getting the syrup just right, making Tanghulu usually takes about 25 minutes. The process itself is straightforward, making it great for a quick homemade treat.
Final Thoughts
Once you try this Tanghulu (Chinese Candied Fruit) Recipe, it’s hard not to fall in love with its irresistible combination of crisp sugar coating and juicy, fresh fruit inside. It’s such a fun, nostalgic treat that brings a bit of festive spirit into your kitchen. Whether you’re sharing it as a snack with family or impressing guests at a party, this recipe is sure to sweeten your day and become a beloved favorite.
Print
Tanghulu (Chinese Candied Fruit) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 to 8 skewers
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Description
Tanghulu is a traditional Chinese snack featuring fresh fruits coated in a crisp, hard candy shell made from sugar syrup. This sweet and tangy treat offers a delightful contrast of juicy fruit with a crunchy sugary coating, perfect for snacking or serving as a festive dessert.
Ingredients
Fruits
- Fresh hawthorn berries, strawberries, grapes, kiwi, or other fruits of your choice (about 2 cups total)
Candy Coating
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 teaspoon lemon juice (optional)
Other
- Wooden or bamboo sticks/skewers
Instructions
- Prepare the Fruit: Wash and dry the fruits thoroughly. If using larger fruits like kiwi or strawberries, cut them into bite-sized pieces. Thread the prepared fruits onto wooden skewers, leaving some space at the bottom for handling.
- Make the Sugar Syrup: In a medium saucepan, combine the granulated sugar, water, and lemon juice if using. Heat over medium heat, stirring occasionally to dissolve the sugar. Allow the syrup to simmer until it reaches 300°F (150°C) on a candy thermometer, approximately 10-12 minutes.
- Coat the Fruit: Once the syrup reaches the hard crack stage, remove the pan from heat. Quickly dip each fruit skewer into the hot syrup, turning to ensure an even coating. Let excess syrup drip back into the saucepan.
- Let the Candy Harden: Place the coated fruit skewers on a parchment-lined baking sheet or a heat-resistant surface. Allow the sugar coating to cool and harden fully, forming a crisp candy shell.
- Serve: After the candy shell hardens, the Tanghulu is ready to enjoy. Serve immediately for the best texture or store in an airtight container to maintain freshness.
Notes
- If you do not have a candy thermometer, test the syrup by dropping a bit into cold water; it should harden immediately and break with a snap.
- Lemon juice helps prevent sugar crystallization and adds a slight tang.
- Use fresh, firm fruits to ensure they can support the candy coating without becoming soggy.
- Work quickly when dipping fruits because the syrup hardens fast when removed from heat.
- Store Tanghulu in a cool, dry place to prevent the candy coating from melting or becoming sticky.
