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Tanghulu (Chinese Candied Fruit) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 23 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://slsrecipes.com/tanghulu-chinese-candied-fruit-recipe/