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
Scale
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.
