There is something truly magical about biting into a glossy, crunchy shell that encases juicy, vibrant fruit, and that is exactly what makes this Tanghulu: Chinese Candied Fruit Skewers Recipe so irresistible. This traditional Chinese treat is a delightful combination of sweet and tart, with a perfectly crisp sugary coating that snaps under your teeth, revealing the fresh fruit beneath. Whether you use berries, grapes, or citrus slices, Tanghulu brings a playful and nostalgic touch to any snack time or celebration, turning simple fruit into a carnival of colors and textures. I’m excited to share with you how easy and wonderful it is to create this crowd-pleaser in your own kitchen.
Ingredients You’ll Need
Getting this Tanghulu: Chinese Candied Fruit Skewers Recipe right starts with simple, high-quality ingredients that each play a key role in the final taste and texture. Fresh fruit offers natural sweetness and juiciness, while the sugar and water create a glossy shell that hardens to perfection.
- Fresh fruit (1 1/2 cups): Choose firm berries, oranges, grapes, or kiwi for juicy, flavorful results that hold well on the skewer.
- Granulated sugar (2 cups): This is the star ingredient for your candy coating, melting into a beautifully clear and crisp glaze.
- Water (1 cup): Helps dissolve the sugar evenly and ensures the syrup heats properly to the ideal candy stage.
How to Make Tanghulu: Chinese Candied Fruit Skewers Recipe
Step 1: Prepare Your Fruit Skewers
Start by washing and thoroughly drying your fresh fruit; moisture can prevent the sugar from sticking properly. Thread your fruit evenly onto skewers, mixing colors or fruit types as you like for a festive look. Lay them out on parchment paper or a silicone baking mat to keep them from sticking and for easy cleanup.
Step 2: Set Up an Ice Bath
Fill a rimmed baking sheet or large pan with cold water and ice cubes, placing it right next to your stove. This cooling station will help you quickly stabilize the hot sugar syrup after boiling, preventing it from overcooking and burning.
Step 3: Dissolve the Sugar
Put your granulated sugar into a pot and pour the water over it, making sure every grain is wet without stirring. Instead, gently shake the pot to evenly coat the sugar. Attach a candy thermometer to the pot’s side to carefully monitor the temperature as the sugar heats.
Step 4: Bring the Sugar to the Perfect Temperature
Turn the heat to high and let the sugar syrup come to a boil, watching for it to reach 250 degrees Fahrenheit. At this stage—known as the hard ball stage—you can test the syrup’s readiness by dipping a wooden skewer in it and quickly cooling it in the ice water. When the syrup hardens to a solid and unbending candy, you’re spot on. Keep a close eye to ensure it doesn’t exceed 300 degrees or it will burn and taste bitter.
Step 5: Cool the Syrup Slightly
Once the syrup hits the ideal temperature, turn off the heat and briefly dip the pot into the ice bath for a second to stop the cooking process. Then return it to the stovetop to keep it warm and fluid while you work quickly with your fruit.
Step 6: Dip and Coat the Fruit
Tilting the pot so the syrup pools on one side, dip each fruit skewer into the hot sugar, twirling it to coat thoroughly. Let any excess drip back into the pot before placing the coated skewers back onto the parchment or silpat. This step is where patience and speed meet—work fast because the syrup hardens quickly! Serve your Tanghulu: Chinese Candied Fruit Skewers Recipe right away for that perfect snap and shine.
How to Serve Tanghulu: Chinese Candied Fruit Skewers Recipe
Garnishes
While the candied fruit skewers are stunning on their own, you can add a sprinkle of toasted sesame seeds or a light dusting of edible glitter for an extra sparkle that catches the light and adds a nutty hint. A few fresh mint leaves on the side can also brighten the presentation and offer a refreshing contrast.
Side Dishes
Pairing your Tanghulu with lightly flavored sides highlights its sweet crispness. Consider serving alongside a simple jasmine tea or a light yogurt dip infused with honey and lemon zest, which beautifully balances the intense sugary coating with soft creaminess.
Creative Ways to Present
Put a fresh spin on your Tanghulu: Chinese Candied Fruit Skewers Recipe by arranging them upright in a tall glass or vase filled with rock salt or sugar crystals to keep them standing tall and looking fabulous. For a party, create a Tanghulu bouquet by clustering skewers like candy flowers, sure to dazzle all your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra skewers, the best way to store them is in an airtight container layered with parchment paper to prevent sticking. Keep them at room temperature; refrigeration can cause the candy shell to become sticky and lose its crisp texture.
Freezing
Freezing Tanghulu isn’t recommended because the moisture from thawing softens the delicate candy coating and impacts the fruit’s texture. It’s really best enjoyed fresh and crunchy.
Reheating
Since the candy shell can lose its crackle when reheated and cooled again, reheating is not advisable. Instead, make small batches to consume right away or within a day for the ideal experience.
FAQs
What fruits work best in Tanghulu?
Firm, bite-sized fruits like strawberries, grapes, kiwi, and citrus segments are fantastic choices because they hold up well to the hot sugar coating and provide contrasting textures and colors.
Can I use honey or another sweetener instead of granulated sugar?
For traditional Tanghulu, granulated sugar is essential to create the hard, crunchy candy shell. Alternative sweeteners like honey do not crystallize in the same way and won’t produce the signature snap.
How can I tell when the sugar syrup is ready?
The sugar syrup is ready when it reaches 250 degrees Fahrenheit, which is the hard ball stage. Testing with a cold water dip of a wooden skewer helps verify that the syrup forms a hard, unbending candy.
Why shouldn’t I stir the sugar and water mixture?
Stirring can cause premature crystallization, resulting in a grainy texture. Instead, carefully shake or swirl the pot to ensure the sugar dissolves evenly without disturbing the syrup’s smooth consistency.
Can I make Tanghulu gluten-free and vegan?
Yes! This Tanghulu: Chinese Candied Fruit Skewers Recipe is inherently gluten-free and vegan since it contains only fresh fruit, sugar, and water—perfect for many dietary preferences.
Final Thoughts
I hope you’re as excited as I am to try this delightful Tanghulu: Chinese Candied Fruit Skewers Recipe. There is something so joyful about transforming simple fruit into a shimmering, crunchy treat that everyone loves. Whether you make it for a festive gathering or just to brighten your afternoon, Tanghulu never fails to bring a smile. Let this recipe add a sweet sparkle to your kitchen and your day!
Print
Tanghulu: Chinese Candied Fruit Skewers Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 skewers
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
Description
Tanghulu is a traditional Chinese snack featuring fresh fruit skewers coated in a crisp, shiny sugar candy shell. This recipe teaches you how to make this delightful treat at home using fresh berries, grapes, or other fruit, creating a perfect balance of juicy fruit and crunchy sweetness.
Ingredients
Fruit
- 1 1/2 cups fresh fruit (berries, oranges, grapes, or kiwi)
Sugar Syrup
- 2 cups granulated sugar
- 1 cup water
Instructions
- Prepare the fruit: Wash and pat dry the fruit thoroughly. Thread the fruit onto skewers carefully. Arrange the fruit skewers on a piece of parchment paper or a silpat to prepare for dipping.
- Prepare an ice bath: Fill a rimmed baking sheet or large pan with at least one inch of cold water and several ice cubes. Place this container next to your stove to use for cooling the sugar syrup tester and pot.
- Make the sugar syrup: Add the granulated sugar to a pot, then pour water evenly over the sugar, ensuring all sugar is moistened. Do not stir the mixture. If needed, gently shake the pot to cover sugar completely. Attach a candy thermometer to the side of the pot to monitor the temperature continuously while heating.
- Bring syrup to hard crack stage: Heat the mixture over high heat until it boils. Watch carefully, and when the temperature reaches 250°F (hard ball stage), use a wooden skewer to test the syrup by dipping it into the sugar and then into the ice water bath. If the sugar hardens immediately and is immovable, it is at the correct stage. If it remains pliable, continue to heat without exceeding 300°F to avoid burning.
- Cool the pot slightly: Turn off the heat, and briefly dip the bottom of the pot in the ice water bath for about one second. Return the pot to the stovetop to keep it warm and manageable.
- Dip the fruit skewers: Tilt the pot so the syrup pools on one side. Quickly dip each fruit skewer one by one into the syrup, twisting to coat evenly. Allow excess syrup to drip back into the pot. Lay the coated skewers back onto the parchment or silpat. Work quickly to prevent the syrup from hardening too soon. Serve the tanghulu immediately for best texture and taste.
Notes
- Use fresh, dry fruit to help the sugar candy stick better.
- Do not stir the sugar syrup once it starts boiling to prevent crystallization.
- Keep an eye on the temperature to avoid burning the sugar, which will give a bitter taste.
- Work quickly when dipping fruit to prevent the syrup from hardening in the pot.
- Tanghulu is best served fresh as the sugar coating can attract moisture and become sticky over time.
