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
Scale
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.
