Tanghulu (Chinese Candied Fruit)

Tanghulu is a delicious Chinese street snack consisting of fruits coated in a crispy, glossy sugar syrup. The fruits, usually hawthorn berries, are skewered on sticks and coated with hardened sugar for a sweet and crunchy treat. While the traditional version uses hawthorn berries, other fruits like strawberries, grapes, and kiwis can be used as well.

Why You’ll Love This Recipe

Tanghulu is not only a fun snack to make, but it’s also a treat that brings out the best of sweet and sour flavors. The crunchy sugar coating contrasts perfectly with the juiciness of the fruit inside. Plus, it’s a visually appealing dessert, making it a great choice for parties, gatherings, or even as a homemade gift. This simple yet addictive treat is a unique twist on traditional candy and is guaranteed to impress.

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Ingredients

• Fresh fruits (hawthorn berries, strawberries, grapes, or other fruits of your choice)
• 1 cup granulated sugar
• 1/2 cup water
• 1/4 teaspoon lemon juice (optional, to enhance flavor and help prevent crystallization)
• Sticks or skewers (wooden or bamboo)

Variations

• Different fruits: You can use various fruits such as strawberries, grapes, kiwi, or even small pieces of pineapple.
• Flavor enhancements: Add a touch of vanilla extract or a splash of orange juice to the syrup for a different flavor profile.
• Toppings: After the sugar coating hardens, you can sprinkle the fruit with edible glitter, crushed nuts, or colorful sprinkles for extra flair.

How to Make the Recipe

Step 1: Prepare the Fruit

Wash and dry the fruits thoroughly. If using larger fruits, cut them into bite-sized pieces. Thread the fruit onto wooden sticks or skewers. Make sure to leave some space at the bottom of each stick for easy handling.

Step 2: Make the Sugar Syrup

In a saucepan, combine the sugar, water, and lemon juice (if using). Place the saucepan over medium heat and stir occasionally until the sugar has completely dissolved. Allow the syrup to simmer without stirring until it reaches 300°F (150°C) on a candy thermometer, which is the hard-crack stage. This should take around 10-12 minutes. Be careful to watch the syrup closely as it can burn easily.

Step 3: Coat the Fruit

Once the syrup reaches the correct temperature, immediately remove it from the heat. Dip each skewer of fruit into the syrup, turning to coat the fruit evenly. Hold the skewer over the saucepan for a moment to allow any excess syrup to drip off.

Step 4: Let the Candy Harden

Place the coated fruit skewers onto a parchment-lined baking sheet or a heat-resistant surface to cool and harden. The sugar syrup will quickly harden and form a crispy, glossy coating.

Step 5: Serve

Once the Tanghulu has cooled and hardened, the fruit is ready to serve. Enjoy your homemade candied fruit immediately or store it in an airtight container for later.

Tips for Making the Recipe

• Watch the syrup: The sugar syrup can go from perfect to burnt very quickly. Be sure to monitor the temperature closely using a candy thermometer.
• Use a parchment paper: Make sure to use parchment paper or a non-stick surface to prevent the hardened candy from sticking.
• Quick dipping: Once the syrup is at the right temperature, work quickly to dip the fruit to ensure an even, glossy coating.
• Room temperature fruit: Make sure the fruit is at room temperature before dipping into the hot syrup, as cold fruit can cause the syrup to harden prematurely.

How to Serve

Tanghulu is best served as a fun, edible treat at parties, gatherings, or for a fun family snack. It can also be a creative addition to dessert tables or served at Chinese New Year celebrations. These candied fruits are sure to bring smiles to everyone who enjoys them.

Make Ahead and Storage

Storing Leftovers

Tanghulu is best enjoyed immediately after it hardens to ensure the sugar coating stays crispy. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. Avoid refrigerating, as this may cause the sugar coating to become sticky.

Freezing

Freezing Tanghulu is not recommended, as it will cause the sugar coating to lose its crisp texture.

Reheating

Reheating Tanghulu is not advisable. It’s best to enjoy it fresh, as the sugar coating won’t return to its crispy state once it’s softened.

FAQs

1. Can I use fruits other than hawthorn berries? Yes! You can use any small fruit like strawberries, grapes, or even kiwi. The key is to use firm, fresh fruit that will hold up to the sugar coating.
2. What if I don’t have a candy thermometer? You can test the syrup by dropping a small amount into a glass of cold water. If it hardens immediately and cracks, it’s ready. This is the “hard-crack” stage.
3. Can I make Tanghulu without lemon juice? Yes, lemon juice is optional. It helps prevent crystallization, but the recipe will still work fine without it.
4. Can I add food coloring to the syrup? Yes, you can add food coloring to the sugar syrup if you want to make colorful Tanghulu. Just be sure to add it after the syrup reaches the correct temperature.
5. Why did my sugar syrup crystallize? Crystallization can happen if the syrup isn’t stirred properly or if water splashes into the syrup while boiling. To prevent this, keep the pan clean and don’t stir the syrup once it starts to bubble.
6. How long will Tanghulu stay crunchy? Tanghulu is best eaten within a few hours of making it, as the sugar coating will lose its crispness over time. It can stay crunchy for about 1-2 days if stored correctly.
7. Can I use store-bought caramel instead of sugar syrup? While traditional Tanghulu uses a sugar syrup, using caramel could alter the texture. It’s best to stick with a sugar syrup for the authentic crunchy coating.
8. Can I make Tanghulu in advance? It’s best made fresh, but you can prepare the syrup ahead of time and dip the fruit when ready to serve.
9. What should I do if my sugar syrup burns? If the syrup burns, unfortunately, it’s unusable. It’s important to monitor the syrup closely during the heating process.
10. Can I dip multiple pieces of fruit at once? It’s best to dip one skewer at a time to ensure an even coating, but you can work quickly if you have a helper.

Conclusion

Tanghulu is a fun and delicious treat that combines sweet, tangy fruit with a crispy, glossy sugar coating. Easy to make and highly customizable, it’s a perfect snack for any occasion. Whether you stick with the traditional hawthorn berries or experiment with other fruits, Tanghulu offers a sweet, satisfying bite that’s hard to beat. Try making it today, and treat yourself to a taste of Chinese street food at home!

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