Tanghulu Candied Fruit Skewers (Print Version)
Fruits dipped in hard sugar syrup create a glossy, crisp coating for this sweet, traditional treat.
# 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
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1 ml (1/4 teaspoon) freshly squeezed lemon juice
→ Utensils
05 -
Wooden skewers or bamboo sticks
# Steps to Follow:
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 Notes:
01 -
Ensure fruits are completely dry before dipping to prevent the sugar from seizing or causing splattering.
02 -
For optimal crunch, serve the candied fruit the same day as preparation.
03 -
Store in an airtight container at room temperature for up to 2 days; refrigeration may cause the coating to become sticky.