Tanghulu Candied Fruit Skewers (Print Version)

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

# What You’ll Need:

→ 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

# How to Make It:

01 - Gently wash and dry the fruits to remove any surface moisture. For larger fruits, slice into bite-sized pieces to facilitate skewering.
02 - Thread each fruit or fruit segment securely onto a wooden skewer or bamboo stick, taking care not to split the fruit.
03 - In a medium saucepan, combine the granulated sugar, water, and lemon juice. Place over medium heat and stir until the sugar completely dissolves.
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.
05 - Remove the saucepan from the heat and allow the syrup to settle for about one minute, just until bubbling subsides.
06 - Carefully and quickly dip each fruit skewer into the hot syrup, rotating to coat all sides evenly with a thin layer.
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 Tips::

01 -
  • Easy to make at home with everyday ingredients
  • Customizable with your favorite fruits
  • No special equipment needed beyond a basic saucepan and skewers
  • Kids and adults alike are wowed by the shiny coating and burst of flavor
02 -
  • Great source of vitamin C
  • Totally dairy free gluten free and vegan friendly
  • Each bite is a fun contrast of textures and flavors
03 -
  • Work quickly with the syrup because it sets very fast
  • Always dry your fruit completely so the shell adheres perfectly
  • If you do not have a candy thermometer watch for a faint golden tinge in the syrup and test a drop in ice water for a hard crack texture

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