Mastering Tanghulu: A Foolproof Guide to Perfectly Candied Fruit

How to Make Tanghulu: A Step by Step Recipe for Perfectly Candied Fruit

Tanghulu is a popular Chinese street snack, consisting of fresh fruit coated in a crisp, hard sugar syrup. Often served on a skewer, Tanghulu is a treat that combines the natural sweetness and tartness of fruit with a crunchy, sweet exterior. Traditionally made with hawthorn berries, it’s also commonly made with other fruits like strawberries, grapes, and even tangerines.

Whether you’re looking for a nostalgic snack or an eye-catching dessert, here’s a simple, step-by-step guide to making Tanghulu at home!

Ingredients:

• Fresh fruit of your choice (hawthorn berries, strawberries, grapes, tangerines, etc.)
• 1 cup of granulated sugar
• 1/3 cup of water
• 1 tablespoon of corn syrup (optional, for extra smoothness and to prevent crystallization)
• A pinch of salt
• Skewers (wooden or metal)

Equipment:

• A heavy saucepan
• A candy thermometer (optional but helpful)
• A heat-resistant surface or parchment paper for cooling
• Tongs or a spoon for dipping

Step 1: Prepare the Fruit

1. Wash and Dry the Fruit: Thoroughly wash the fruit of your choice and let it dry completely. This is important because any moisture on the fruit can cause the sugar syrup to seize up.
2. Skewer the Fruit: If you’re using smaller fruits like grapes or strawberries, thread 3-4 pieces onto a skewer. If you have larger fruits, like tangerines, you may want to cut them into smaller pieces or wedges. Be sure to leave a bit of space at the bottom of each skewer to make it easier to hold.

Step 2: Make the Sugar Syrup

1. Combine Sugar, Water, and Corn Syrup: In a heavy saucepan, combine the sugar, water, and corn syrup. If you’re not using corn syrup, you can just use sugar and water. Add a small pinch of salt to enhance the sweetness.
2. Heat the Syrup: Place the saucepan over medium heat. Stir gently to help dissolve the sugar, but avoid stirring once it starts boiling. You don’t want to cause crystallization. If you have a candy thermometer, attach it now.
3. Boil to Hard Crack Stage: Let the syrup come to a boil and cook until it reaches 300°F (about 150°C). This is the “hard crack” stage where the syrup turns into a hard candy when cooled. If you don’t have a candy thermometer, you can test by dropping a small amount of syrup into cold water. It should form a brittle, hard thread.
4. Remove from Heat: Once the syrup has reached the right temperature, remove the saucepan from the heat immediately.

Step 3: Coat the Fruit

1. Prepare a Cooling Surface: Line a baking sheet or a large plate with parchment paper or a silicone baking mat. This will be where you place the skewered fruit once they’re coated in syrup.
2. Dip the Fruit: Holding the skewer by the end, dip each piece of fruit into the hot sugar syrup. Swirl the fruit around to ensure it’s fully coated with a shiny layer of syrup. Be cautious, as the syrup will be very hot!
3. Let Excess Syrup Drip Off: Once coated, gently tilt the skewer to allow any excess syrup to drip off.
4. Cool the Tanghulu: Place the coated fruit onto the prepared parchment paper to cool and harden. The sugar coating should harden within minutes, giving it a glossy, crunchy finish.

Step 4: Serve and Enjoy

Once the Tanghulu is cooled and the sugar coating is hard, it’s ready to be enjoyed! The contrast between the crunchy, sweet exterior and the juicy, tart fruit inside is absolutely delicious.

Tips for Perfect Tanghulu:

• Use Fresh, Firm Fruit: Choose fruits that are ripe but still firm. If the fruit is too soft, it may break or become mushy when coated.
• Avoid Moisture: Make sure the fruit is dry before dipping into the syrup to prevent the candy coating from separating.
• Work Quickly: The sugar syrup hardens quickly, so work fast to coat the fruit. If the syrup starts to harden in the pan, you can gently reheat it to bring it back to liquid form.
• Experiment with Fruits: While hawthorn berries are traditional, you can use any firm fruit you like. Strawberries, blueberries, and even pineapple chunks make great alternatives.
• Add a Twist: For a fun variation, try rolling the candied fruit in crushed nuts or sprinkles before the syrup hardens.

Conclusion

Tanghulu is not only a delicious snack but also a fun way to incorporate fruit into a sweet treat. It’s an easy recipe that can be made in less than an hour, perfect for a party, a festive occasion, or just when you’re craving something sweet with a crunch! With this step-by-step guide, you’ll be able to master the art of making Tanghulu and impress your friends and family with your candy-making skills. Enjoy your crispy, sweet fruit treats!