Tanghulu Recipe
User Reviews
5
Tanghulu Recipe
Description
The Tanghulu Recipe involves skewering thoroughly dried fruit such as strawberries, mandarin slices, and grapes, then dipping them into a sugar syrup cooked without stirring until it reaches 300°F, the hard crack stage needed for a brittle candy shell. Immediately chilling the coated fruit in ice helps set the coating firmly and adds a crisp snap. The sugar syrup is made simply from granulated sugar and water, cooked patiently to the precise temperature to avoid crystallization or burning.
The resulting snack showcases a crunchy, shiny shell made from the hardened sugar surrounding juicy, fresh fruit pieces. Tanghulu offers a contrasting texture where the sugary exterior crunch gives way to soft, tart, or sweet fruit inside. Because the candy coating may soften if left too long, the fruit is best enjoyed soon after preparation to maintain its crackly texture.
This treat is a visually striking and somewhat nostalgic sweet popular at street fairs and festivals. Its skewered form makes it convenient for snacking or sharing. The combination of sugar and fruit is simple yet engaging, highlighting the natural flavors of the fruit beneath a crisp sugar glaze.
Cleaning hardened sugar from pots is eased by soaking and gently warming water in the pan to dissolve residues without scrubbing. Using a stainless steel pan is important to evenly control heat and prevent sticking or uneven melting. Thoroughly drying the fruit before dipping is key to achieving good syrup adhesion and smooth candy coating.
Ingredients
- 1 pound Fruit (I used a combination of strawberries, mandarin slices and grapes)
- 3 cups sugar granulated white
- 1 1/2 cups water
Instructions
To Prep the Fruit:
- I like to wash all of the fruit by letting it sit in cold water for a few minutes. Drain it and thoroughly pat it dry with paper towels or a clean kitchen towel.
- Add the fruit to skewers. I like to add one to three pieces of fruit per skewer. Anymore and it get tough to dunk it in the melted sugar.
To Make the Melted Sugar:
- In a stainless steel pot, add in the sugar and water. Do not stir it at all. Place it over medium heat and cook for about 15-20 minutes, until it reaches exactly 300F (this is known as the hard ball stage for candy making).
- Immediately dunk the fruit on skewers into the melted sugar and then immediately transfer it into a bowl with ice. Place it on a baking sheet. And repeat with the remaining fruit.
- Eat immediately. As it sits the outer candy tends to soften.
Notes
- Make sure fruit is completely dry before dipping to help sugar stick well.
- Use a stainless steel pan to cook sugar syrup for better heat control and cleaning.
- To clean hardened sugar residue, soak the pan with water and heat gently to dissolve sugar before washing.
- Eat the tanghulu shortly after coating to keep the sugar shell crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 166g | 55% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.01g | 0% |
| Sodium | 12mg | 1% |
| Potassium | 104mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 162g | 324% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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