There is something truly magical about enjoying crisp, shiny candied fruit on a stick, and that’s exactly what the Candied Fruit Skewers (Tanghulu) Recipe brings to your table. This popular street snack from China combines the natural sweetness and freshness of fruit with a crackling, glass-like sugar shell that adds a delightful crunch and a burst of caramelized flavor. Perfect for a quick treat or an impressive party snack, this recipe is a celebration of simple ingredients transformed into an irresistible, colorful delight.
Ingredients You’ll Need
Getting ready to make the Candied Fruit Skewers (Tanghulu) Recipe is surprisingly straightforward, with ingredients that are easy to find but absolutely essential. Each component plays a special role, from the juicy fruits providing sweetness and vibrant colors to the sugar syrup that gives them that signature crisp coating.
- Fresh strawberries: Choose bright, firm strawberries for the best flavor and texture in your skewers.
- Seedless grapes: Seedless varieties make for a smooth, bite-sized candy experience without any surprises.
- Wooden skewers: Ideal for holding the fruit pieces securely and creating that classic street food feel.
- Granulated sugar: Acts as the base for the shiny, crunchy coating that transforms the fruit into a sweet treat.
- Water: Used to dissolve the sugar and create the perfect candy syrup consistency.
How to Make Candied Fruit Skewers (Tanghulu) Recipe
Step 1: Prepare Your Fruit
Start by washing your strawberries and grapes thoroughly, then dry them very well—any moisture left on the fruit will prevent the sugar coating from sticking properly. Once dry, skewer about three pieces of fruit on each wooden stick, mixing strawberries and grapes for a beautiful combination of color and flavor.
Step 2: Make the Sugar Syrup
In a medium saucepan, combine the granulated sugar and water over medium heat. Stir just enough to dissolve the sugar, then bring the mixture to a boil without stirring. Keep an eye on the temperature, and cook until it reaches about 240°F (115°C). This is the hard ball stage in candy making, which ensures the coating will be crisp and glassy.
Step 3: Dip the Skewers
Carefully remove the sugar syrup from the heat. Using tongs or a dipper, quickly but gently dip each fruit skewer into the syrup, turning to coat evenly. Let any excess syrup drip off as you hold the skewer upright. Then, place the coated skewers onto parchment paper to cool and harden.
Step 4: Let Them Harden
Allow the skewers to sit at room temperature for about 30 minutes. This cooling period is crucial for the sugar to set into a beautifully hard, crackling shell around each piece of fruit. Once this happens, your Tanghulu is ready!
Step 5: Ready to Enjoy
Serve your Candied Fruit Skewers (Tanghulu) Recipe immediately for the freshest crunch or keep them stored carefully to enjoy later.
How to Serve Candied Fruit Skewers (Tanghulu) Recipe
Garnishes
To elevate this visually stunning treat, consider sprinkling some finely crushed pistachios or edible gold dust over the sugar coating while it’s still warm. The contrast of textures and colors makes these skewers pop and adds an extra layer of flavor sophistication.
Side Dishes
These skewers shine brightest on their own, but they can also be a delightful accompaniment to light desserts such as fluffy panna cotta, creamy vanilla yogurt, or a tangy grapefruit salad. Their crisp sweetness pairs wonderfully with softer, mellower dishes, balancing the palate beautifully.
Creative Ways to Present
For a party or special occasion, arrange your Tanghulu skewers in a glass filled with edible flowers or colorful sugar crystals to create an eye-catching centerpiece. You can also serve them standing upright in small jars or rustic wooden crates for a casual yet charming display that invites guests to indulge.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Candied Fruit Skewers (Tanghulu) Recipe left, store them in an airtight container at room temperature. Avoid refrigeration as the sugar shell can become sticky and lose its signature crunch when exposed to humidity.
Freezing
Freezing is not recommended for Tanghulu skewers because the sugar coating is prone to cracking and weeping moisture during thawing, which compromises the texture and appearance.
Reheating
Since these skewers are best enjoyed fresh, reheating is generally unnecessary. However, if the candy shell softens, you can try a quick blast with a hairdryer on low heat to crisp it back up, but handle with care to avoid melting the syrup completely.
FAQs
Can I use other types of fruit besides strawberries and grapes?
Absolutely! While strawberries and grapes are traditional and ideal due to their size and texture, you can experiment with other firm fruits like cherries, blueberries, or even small citrus segments. Just ensure the fruit is dry and fresh for the best coating adhesion.
What if I don’t have a candy thermometer?
Although a candy thermometer is the most reliable way to hit the right syrup temperature, you can test by dropping a small amount of hot sugar syrup into very cold water; if it hardens into a firm but pliable ball, you’ve reached the hard ball stage needed for Tanghulu.
Why does my sugar coating turn cloudy or sticky?
Cloudiness or stickiness usually results from moisture exposure or not reaching the correct cooking temperature. Make sure to cook the syrup to at least 240°F (115°C) and allow the coated skewers to cool completely at room temperature without humidity.
Can I make these skewers vegan and allergy-friendly?
Yes! The recipe is naturally vegan as it contains no animal products, and it is nut-free when made with just sugar and fruit. Just double-check any garnishes or side dishes for potential allergens.
How long can I keep Candied Fruit Skewers (Tanghulu) Recipe fresh?
For the best texture and flavor, consume the skewers within one day. Stored properly in an airtight container at room temperature, they can last up to two days, but the candy coating may start to lose its crispness over time.
Final Thoughts
There is something incredibly satisfying about making and savoring your own Candied Fruit Skewers (Tanghulu) Recipe. The joy of biting into a juicy fruit wrapped in a perfect, crackling candy shell is simply unmatched. Whether you’re sharing this with friends, surprising your kids, or treating yourself, it’s a recipe that promises smiles and sweet memories. Give it a try—you might just fall in love with Tanghulu as much as I have!
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Candied Fruit Skewers (Tanghulu) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
Description
Tanghulu is a classic Chinese street snack featuring fresh strawberries and seedless grapes coated in a crisp, crunchy candy shell. This sweet and tangy treat is made by dipping fruit skewers into a hot sugar syrup that hardens into a glossy, glass-like coating, perfect for snacking and entertaining.
Ingredients
Fruit
- 1 cup fresh strawberries
- 1 cup seedless grapes
- 5 wooden skewers
Syrup
- 1 cup granulated sugar
- 1 cup water
Instructions
- Prepare the fruit and skewers: Wash and dry the strawberries and grapes thoroughly to remove any dirt or moisture. Skewer about three pieces of fruit onto each wooden stick, alternating as desired for an attractive presentation.
- Make the sugar syrup: In a medium saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves completely, then allow the syrup to boil without stirring until it reaches 240°F (115°C), also known as the soft crack stage, which ensures a hard candy coating.
- Coat the fruit: Remove the saucepan from heat. Carefully dip each fruit skewer into the hot syrup, ensuring all the fruit pieces are evenly coated. Hold the skewer above the pan briefly to allow excess syrup to drip back before laying it down on parchment paper.
- Cool and harden: Let the coated skewers sit at room temperature for approximately 30 minutes until the candy coating hardens and turns glossy and crisp.
- Serve or store: Serve the tanghulu immediately for optimal crunchiness or store in an airtight container at room temperature for up to one day to preserve the candy coating.
Notes
- Use ripe, firm fruit so the candy coating adheres well and the fruit maintains its shape.
- Be careful when working with hot sugar syrup to avoid burns.
- The candy coating will soften if exposed to moisture, so store in a dry place.
- If you don’t have a candy thermometer, test the syrup by dropping a little into cold water – it should harden and crack when cool.
- Try other fruits like blueberries or small mandarins for a unique twist.
