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Tanghulu Candied Fruit Treat

Category: Celebrate with Classic American Holiday Dishes

Tanghulu showcases fresh fruit skewers coated in a hard, translucent sugar shell. The process involves dipping strawberries, grapes, or other small fruits into hot syrup, forming a satisfyingly crunchy exterior as it cools. The contrast between the crisp candy and juicy fruit is a hallmark of this beloved Chinese street snack. Simple ingredients like sugar, water, and lemon juice come together to create an irresistible texture combination. Enjoy Tanghulu as a fun, sweet treat, perfect for snacking or sharing at gatherings, offering a playful fusion of fruitiness and crunch.

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Updated on Thu, 22 May 2025 20:41:24 GMT
A spoonful of tanghulu. Save
A spoonful of tanghulu. | krispyrecipes.com

Tanghulu is a dazzling treat that wraps crisp fruits in a glossy, shattering candy shell. If you have ever wished for a sweet snack with both crunch and juiciness in every bite this classic Chinese street food delivers in spades. Whether you are sharing with friends or making a special dessert for your family Tanghulu brings a little magic with its vibrant look and irresistible crackle.

I first tasted Tanghulu on a chilly spring evening at a night market. Ever since my nieces look forward to helping me dip the fruits and giggle as the candy sets.

Ingredients

  • Small strawberries, grapes, hawthorn berries, or tangerines: Choose perfectly firm and ripe fruit so the juicy bite contrasts the crunchy shell
  • Granulated sugar: Essential for creating that classic glassy candy shell, look for pure white sugar for best clarity
  • Water: Helps dissolve and cook the sugar evenly
  • Lemon juice: Adds a touch of tartness and helps prevent the syrup from crystallizing, pick a fresh lemon for brightness
  • Skewers or wooden sticks: Use sturdy sticks that will not splinter to keep fruits secure while dipping

Step-by-Step Instructions

Wash and Prep Fruit:
Clean your fruits thoroughly and pat them dry with a paper towel moisture will keep the syrup from sticking so take your time
Skewer the Fruit:
Push a skewer firmly into each fruit piece making sure it feels sturdy for easy dipping
Make the Syrup:
Combine sugar water and lemon juice in a small saucepan Stir over medium heat until the sugar is totally dissolved and the mixture looks clear
Cook the Syrup:
Once dissolved crank up the heat to high Let it boil undisturbed until the syrup reaches 300 degrees Fahrenheit on a candy thermometer which usually takes about 10 to 15 minutes The syrup should look clear and bubble thickly
Cool the Syrup Slightly:
Carefully remove the pan from heat and let it sit for a full minute to allow bubbles to subside
Dip and Coat:
Working quickly dip each skewered fruit into the hot syrup turning to coat the fruit evenly Let any excess drip off for a thin even shell
Set to Harden:
Lay each coated skewer on a parchment lined baking sheet Space them out so the candy does not touch as it sets
Harden and Serve:
Let the Tanghulu rest until the sugar shell is completely hard at least 30 minutes The outside should sound crisp and snap when tapped
A bowl of tanghulu. Save
A bowl of tanghulu. | krispyrecipes.com

It always amazes me how strawberry tanghulu lights up a table My nephew once lined them up as edible swords at his birthday party and it has been our family tradition ever since

Storage Tips

Tanghulu tastes best within a few hours of making but you can store extras in an airtight container at room temperature for two days Avoid refrigerating as moisture will make the candy shell sticky and ruin its crispness For longer keeping separate layers with parchment so the coating stays intact

Ingredient Substitutions

Try using blueberries pineapple chunks or even small apple pieces for colorful variations If you prefer a softer bite go for mandarin orange segments For the syrup you can swap a squeeze of lime for lemon though the flavor will be a touch different Brown sugar is not recommended as it will muddy the glassy look

A plate of fruit with a stick in it. Save
A plate of fruit with a stick in it. | krispyrecipes.com

Serving Suggestions

  • Pile tanghulu sticks upright in a wide vase for a festive edible centerpiece
  • Serve alongside green tea or sparkling lemonade for a refreshing contrast
  • For a party sprinkle a few sesame seeds onto the hot syrup before it hardens for extra crunch

Cultural and Historical Context

Tanghulu dates back to Chinas Song Dynasty and was traditionally made with hawthorn berries Skewered fruits coated in sugar became popular as both treat and herbal remedy Street vendors across Northern China still sell them in winter when the coating hardens fastest in the cool air Making this at home brings a taste of classic Beijing markets wherever you are

Recipe FAQs

→ Which fruits work best for Tanghulu?

Small, firm fruits like grapes, strawberries, and hawthorn berries work well since they hold up during dipping and set with a smooth sugar coating.

→ How do I prevent the sugar syrup from crystallizing?

Ensure the sugar dissolves completely before boiling and avoid stirring once it starts to boil to prevent crystallization.

→ Can I use wooden skewers for Tanghulu?

Yes, insert wooden skewers or sticks firmly into the fruit to provide a secure handle for dipping.

→ What is the purpose of lemon juice in the syrup?

Lemon juice helps inhibit crystallization and gives a hint of tang, enhancing the flavor of the sugar syrup.

→ How long should Tanghulu set before eating?

Allow at least 30 minutes for the coating to harden fully before enjoying the Tanghulu.

Tanghulu Candied Fruit Skewers

Fruits dipped in hard sugar syrup create a glossy, crisp coating for this sweet, traditional treat.

Preparation Time
15 min
Cooking Time
15 min
Total Time
30 min

Recipe Category: Holiday Favorites

Skill Level: Intermediate

Cuisine Type: Chinese

Recipe Yield: 4 Servings (10–12 skewers)

Dietary Options: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main

01 10–12 small fresh fruits, such as strawberries, hawthorn berries, seedless grapes, or peeled tangerine segments
02 200 g granulated sugar
03 120 ml water
04 1 ml (1/4 teaspoon) freshly squeezed lemon juice

→ Utensils

05 Wooden skewers or bamboo sticks

Steps to Follow

Step 01

Gently wash and dry the fruits to remove any surface moisture. For larger fruits, slice into bite-sized pieces to facilitate skewering.

Step 02

Thread each fruit or fruit segment securely onto a wooden skewer or bamboo stick, taking care not to split the fruit.

Step 03

In a medium saucepan, combine the granulated sugar, water, and lemon juice. Place over medium heat and stir until the sugar completely dissolves.

Step 04

Increase the heat to high and bring the syrup to a rapid boil without further stirring. Cook until the syrup reaches 150°C (hard crack stage) using a candy thermometer, approximately 10–15 minutes.

Step 05

Remove the saucepan from the heat and allow the syrup to settle for about one minute, just until bubbling subsides.

Step 06

Carefully and quickly dip each fruit skewer into the hot syrup, rotating to coat all sides evenly with a thin layer.

Step 07

Arrange the candied fruit skewers on a parchment-lined baking sheet. Leave undisturbed for a minimum of 30 minutes to allow the sugar coating to harden.

Additional Notes

  1. Ensure fruits are completely dry before dipping to prevent the sugar from seizing or causing splattering.
  2. For optimal crunch, serve the candied fruit the same day as preparation.
  3. Store in an airtight container at room temperature for up to 2 days; refrigeration may cause the coating to become sticky.

Required Tools

  • Medium saucepan
  • Wooden skewers or bamboo sticks
  • Candy thermometer
  • Parchment paper
  • Baking sheet

Nutritional Facts (Per Serving)

These details are for informational purposes and aren't a substitute for medical advice.
  • Calories: 126
  • Fats: ~
  • Carbohydrates: 32 g
  • Proteins: ~