Why You’ll Love This Recipe
Tanghulu offers a beautiful balance of sweetness and tartness, with the fruit providing freshness and the candy coating adding satisfying crunch. It’s not only delicious but also fun to make. The glossy, candy-coated fruits make for a striking visual, and the process of dipping and cooling the fruit is simple and enjoyable. Whether you use strawberries, grapes, or any other small fruit, Tanghulu will be the highlight of any event!
Ingredients
- 6-8 small fruits (strawberries, blueberries, kumquats, or grapes)
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon corn syrup (optional, for shine)
- Wooden skewers or lollipop sticks
- Optional: edible glitter or shredded coconut for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Fruits: Rinse the fruits well and dry them completely with a clean towel. Any moisture will prevent the sugar from adhering properly. If using strawberries, remove the green tops. For kumquats, leave them whole.
- Skewering the Fruits: Insert a wooden skewer or lollipop stick into each piece of fruit. Make sure the fruit is stable on the stick.
- Make the Sugar Syrup: In a small saucepan, combine the granulated sugar, water, and corn syrup (if using). Stir over medium heat until the sugar dissolves completely. Increase the heat and allow the mixture to boil without stirring for about 5-7 minutes, or until it reaches a temperature of 300°F (149°C) on a candy thermometer. The syrup should be clear and slightly thickened.
- Coating the Fruits: Once the sugar syrup has reached the correct temperature, remove it from the heat. Allow it to cool for a minute until it thickens slightly (but not too much!). Quickly dip each fruit skewer into the syrup, ensuring the fruit is fully coated. Rotate the skewer to ensure an even coating.
- Cooling the Coated Fruits: Place the coated fruits on a sheet of parchment paper or a silicone baking mat. Allow them to cool and harden for about 10-15 minutes until the candy coating sets completely.
- Optional Garnish: For an extra touch of magic, sprinkle edible glitter or shredded coconut over the tanghulu while the sugar coating is still slightly tacky.
Servings and Timing
- Yield: 4-8 servings (depending on the size of the fruits and skewers)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Try Different Fruits: While traditional tanghulu is made with fruits like strawberries and kumquats, you can experiment with other fruits like grapes, tangerines, or even kiwi for a unique twist.
- Add a Dash of Spice: For a bit of heat, sprinkle some chili powder on the fruit after dipping it in the sugar syrup, creating a sweet and spicy combination.
- Colorful Sugar Coating: You can add food coloring to the sugar syrup to make the candy coating even more vibrant and fun.
Storage/Reheating
- Storage: Tanghulu is best enjoyed the same day. However, if you have leftovers, store them in an airtight container in a cool, dry place. Avoid refrigerating, as it may cause the candy coating to become sticky.
- Reheating: Tanghulu is meant to be enjoyed fresh and crispy, so reheating is not recommended.
FAQs
Can I make Tanghulu with other fruits besides strawberries and kumquats?
Absolutely! You can use any small fruit like grapes, blueberries, or even pineapple chunks. Just make sure the fruit is firm and easy to skewer.
Do I need a candy thermometer?
A candy thermometer is highly recommended for this recipe to ensure the sugar syrup reaches the correct temperature (300°F or 149°C). However, you can also use the cold water test: drop a small amount of syrup into a cup of cold water. If it forms hard, brittle threads, it’s ready for dipping.
Can I make Tanghulu without corn syrup?
Yes, you can skip the corn syrup if you prefer, though it helps to give the candy a shinier finish. The recipe will still work without it, but the finish may be slightly less glossy.
Can I make this with sugar substitutes?
For a healthier version, you can try using a sugar substitute like stevia or monk fruit, but keep in mind that the texture and flavor of the candy coating might vary.
Conclusion
Tanghulu is a fun, easy, and delicious way to enjoy fruit in a whole new light. Whether you’re preparing them for a special event, a party, or just as a treat for yourself, these candy-coated fruits are sure to impress. With their shiny, sugary coating and the sweetness of fresh fruit, Tanghulu is the perfect dessert to brighten any occasion. Give this simple yet stunning recipe a try and enjoy the magic of these sweet, crispy treats!
Tanghulu Chinese Candied Fruit: A Sweet and Shiny Treat
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-8 servings
- Category: Dessert
- Method: Boiling, Dipping
- Cuisine: Chinese
- Diet: Vegetarian
Description
Tanghulu is a popular Chinese street food that transforms simple fruits like strawberries, grapes, and kumquats into dazzling candy-coated treats. The shiny, crisp sugar coating contrasts beautifully with the natural juiciness of the fruit, creating a fun, visually striking dessert.
Ingredients
6–8 small fruits (strawberries, blueberries, kumquats, or grapes)
1 cup granulated sugar
1/2 cup water
1 tablespoon corn syrup (optional, for shine)
Wooden skewers or lollipop sticks
Optional: edible glitter or shredded coconut for garnish
Instructions
- Prepare the Fruits: Rinse the fruits well and dry them completely with a clean towel. Any moisture will prevent the sugar from adhering properly. If using strawberries, remove the green tops. For kumquats, leave them whole.
- Skewering the Fruits: Insert a wooden skewer or lollipop stick into each piece of fruit. Make sure the fruit is stable on the stick.
- Make the Sugar Syrup: In a small saucepan, combine the granulated sugar, water, and corn syrup (if using). Stir over medium heat until the sugar dissolves completely. Increase the heat and allow the mixture to boil without stirring for about 5-7 minutes, or until it reaches a temperature of 300°F (149°C) on a candy thermometer.
- Coating the Fruits: Once the syrup has reached the correct temperature, remove it from the heat. Let it cool for a minute until it thickens slightly. Quickly dip each fruit skewer into the syrup, ensuring the fruit is fully coated. Rotate the skewer to ensure an even coating.
- Cooling the Coated Fruits: Place the coated fruits on a sheet of parchment paper or a silicone baking mat. Let them cool and harden for 10-15 minutes until the candy coating sets completely.
- Optional Garnish: Sprinkle edible glitter or shredded coconut over the tanghulu while the sugar coating is still slightly tacky.
Notes
Try experimenting with other fruits like tangerines, kiwi, or pineapple chunks.
If you like a spicy kick, sprinkle chili powder on the fruit after dipping it in the sugar syrup.
Colorful sugar coatings can be made by adding food coloring to the syrup.
Nutrition
- Serving Size: 1 skewer
- Calories: 90
- Sugar: 20g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
