Tanghulu is a traditional Chinese street snack made by coating fresh fruit in a beautiful, glassy sugar shell. The result is a crisp, sweet coating that gives way to juicy fruit inside — a perfect balance of crunch and freshness!
Recipe Details
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Servings: 8 skewers
- Yield: 8 servings
Ingredients
- 1 cup granulated sugar
- ½ cup water
- 8–10 fresh strawberries (or use grapes, mandarin slices, or hawthorn berries)
- Wooden or bamboo skewers
- Optional: sesame seeds for garnish
Directions
- Prepare the Fruit:
Wash and thoroughly dry the fruit. It’s very important that the fruit is completely dry — any water will make the sugar coating seize. Skewer 2–3 strawberries (or fruit of choice) onto each stick. - Make the Sugar Syrup:
In a small saucepan, combine sugar and water over medium heat. Do not stir once it starts boiling — swirl the pan gently to mix. Cook until the syrup reaches 300°F (150°C) on a candy thermometer (hard-crack stage). This usually takes 7–10 minutes. - Test the Syrup:
Dip a spoon into the syrup, then into a cup of cold water — if it hardens instantly and cracks, it’s ready. - Coat the Fruit:
Working quickly, tilt the saucepan slightly and dip each fruit skewer into the syrup, turning to coat evenly. Allow excess syrup to drip off. - Harden the Coating:
Place the coated skewers on a parchment-lined tray or cooling rack to set for about 5 minutes. The sugar shell will harden to a glass-like finish. - Serve Immediately:
Enjoy your Tanghulu fresh! The candy coating is best eaten the same day for maximum crunch.
🍴 Tips
- Try different fruits like grapes, blueberries, pineapple chunks, or cherry tomatoes for variety.
- Don’t overheat the syrup — if it turns brown, it will taste bitter.
- For extra shine, you can gently warm the sugar mixture right before dipping.
