Home-Made Tanghulu – A Sweet & Crunchy Chinese Street Treat
Tanghulu is a traditional Chinese snack that’s both eye-catching and delightful to eat. Originating in Northern China, Tanghulu typically features skewered fruits coated in a hard, glossy sugar shell. While hawthorn berries are the most traditional, modern versions often include strawberries, grapes, or blueberries. This candy treat is crunchy on the outside and juicy on the inside, offering a contrast that makes it irresistibly fun and tasty.
DIY Tanghulu Delight: Master the Art of Chinese Candy Fruit
Making Tanghulu at home is surprisingly simple once you understand the process. You don’t need any special equipment—just a few basic kitchen tools and ingredients. Follow these clear steps to recreate this beautiful treat right in your own kitchen.
Step 1 – Gather Your Ingredients
Start with fresh, firm fruits like strawberries, grapes, or blueberries. Choose fruits that are not overly ripe as they can become mushy when coated with hot syrup. For the candy shell, all you need is granulated sugar and water in a 2:1 ratio.
Step 2 – Wash and Dry the Fruits
Thoroughly wash all the fruits to remove any dirt or pesticides. Once washed, ensure every piece is completely dry before skewering. Any moisture can cause the sugar to seize or prevent the coating from sticking properly.
Step 3 – Skewer the Fruits
Use bamboo skewers or food-safe wooden sticks to pierce the fruits. You can place one large fruit or several smaller ones on a single skewer, depending on your preference. Make sure each piece is firmly held in place without splitting the fruit.
Step 4 – Prepare the Sugar Syrup
In a saucepan, combine two parts sugar with one part water and heat over medium heat. Stir occasionally until the sugar dissolves, then stop stirring and let it boil. Use a candy thermometer and wait until it reaches about 300°F (149°C), known as the hard crack stage.
Step 5 – Dip and Coat the Fruits
Once the syrup is ready, quickly dip each fruit skewer into the hot syrup. Tilt the pan and roll the fruit for an even coating. Let the excess drip off and place the skewer on a baking sheet lined with parchment paper.
Step 6 – Cool and Harden
Allow the coated skewers to cool at room temperature for 10-15 minutes. The sugar will harden into a clear, crunchy shell. Once fully set, your Tanghulu is ready to serve!
Step 7 – Use Ice Water for a Crisp Test (Optional But Smart)
After dipping, you can briefly place the skewers in a bowl of ice water for 5–10 seconds. This helps set the sugar coating faster and ensures a crisper snap. Just be careful not to crack the shell.
Step 8 – Clean Up Sugar Quickly
Once you finish, clean the saucepan and utensils immediately using hot water. Hardened sugar can be very sticky and difficult to remove later. Soak tools in warm water if needed.
Step 9 – Flavor the Syrup (Optional Twist)
Add a few drops of natural flavor extract like vanilla, rose, or lemon to the syrup right before dipping. This adds a subtle aromatic twist to your Tanghulu.
Step 10 – Add Edible Decorations
For a creative flair, sprinkle edible glitter or crushed freeze-dried fruit over the freshly dipped Tanghulu before it hardens. This makes them extra appealing for parties or gifts.
To wrap up, Tanghulu is a fun, easy-to-make treat that brings a perfect crunch and sweetness to any occasion. With simple steps, you can enjoy this classic Chinese candy right at home.
This article was previously published on saudimoments. To see the original article, click here