This famous Chinese candied fruit, Tanghulu recipe, is a perfect sweet fruity snack made with fresh fruits and glossy crunchy sugar coating. All you need are strawberries or a choice of fruits, sugar, and ice water.
Tanghulu is a simple but iconic snack originally from China. Traditionally made with deep red hawthorn berries. All kids and adults love shiny, jewel-like fruit on skewers. They are too pretty to eat, but we definitely ate them!
It’s a perfect balance of sweetness from sugar, tanginess from the fruits, and the joy of biting the crunchy coating. My dad used to make it for us on our summer holidays. It’s a pure, nostalgic, sugar-coated summer day, and so satisfying!
Now, let me show you how we make it in our kitchen.
Classic Ingredients
- 15 Strawberries ( grapes, kiwi slices, blueberries, or anything not too juicy)
- 2 cups granulated sugar
- 1 cup water
- 5-6 Wooden skewers or long toothpicks
- Parchment paper or silicone mat
- Ice water bowl ( to dip the candied fruit )
How to Make Tanghulu
Prepare Your Fruit
- Step 1: Wash and completely pat dry your fruit with a paper towel or clean cloth. ( The syrup won’t stick if there is moisture on the fruit surface.)
- Step 2: Skewer the strawberries on the wooden skewers, 2-3 pieces per stick for medium-sized fruits.
Step 2: Make the Sugar Syrup
- Step 3: In a medium saucepan, combine 2 cups of sugar with 1 cup of water.
Heat over medium heat and stir gently. The syrup should boil and start to thicken. Do not stir once it starts to boil.
- Step 4: Meanwhile, prepare a large bowl of cold water with ice cubes.
After about 8 to 10 minutes, drip a little bit of syrup into a bowl of ice water. If it cracks instantly and is brittle, then it’s ready! ( Watch for it reaching 300°F/150°C if you’re using a thermometer. )
Step 3: Dip in Syrup and Let it Set
- Step 5: Quickly dip each strawberry skewer into the syrup and rotate to coat evenly, or use a spoon and pour over the fruits.
- Step 6: Then dip it in ice water immediately.
Next, place on parchment paper or silicone mat and let it set for 2-3 minutes.
My Tips & Tricks (Because Mistakes Were Made)
- Be careful with hot syrup as it can burn if it splashes or spills. Keep small children away during preparation.
- Do not overheat the fruit, as overcooking makes the fruit soggy, and the coating won’t stick. Dip quickly to avoid cooking it.
- Keep an eye on the syrup consistency. It hasn’t reached the hard crack stage if it's too watery. Cook a little longer.
- Reheat gently if needed. If the syrup cools and hardens, warm it back up slowly.
- Avoid using large or very watery fruits like oranges, watermelon, or pineapple, as these tend to release too much moisture, which softens the hard candy shell.
Easy Microwave Hack
Surprisingly, yes, you can make tanghulu syrup in the microwave.
- Combine 1 cup sugar + ¼ cup water in a microwave-safe bowl or jar. ( better with a handle )
- Microwave in 2-minute intervals (usually 6–8 minutes total), watching carefully.
- Test in ice water the same way, it should be hard and crack.
- It’s less precise but works in a pinch. Just be careful, the bowl gets lava hot. Use a kitchen glove if needed to handle the hot bowl.
Most Asked FAQs
What type of fruits should I use?
Traditional Tanghulu is made with Chinese hawthorn berries, but many other fruits, such as strawberries, grapes, blueberries, cherries, and kiwi slices, can be used.
When choosing fruit, make sure it is ripe but not overly soft and free from bruises or excess juice. Tanghulu works best with small, firm, fresh fruits with low water content.
Wondering what to do with leftover tanghulu sugar syrup?
Reheat it gently to drizzle over nuts for candied nut bars, or use it as a glaze for cakes and pastries, or pour it onto parchment to make sugar shards or lollipops.
You can dilute it with water to make syrup for cocktails, iced tea, iced coffee or other drinks, or use it as a glaze for cakes, pastries, and other desserts.
How long does tanghulu stay crunchy?
Best eaten fresh within 1 to 2 hours. After that, the humidity from the fruits softens it.
Can I store it in the fridge?
You can, but it might get sticky after 2-3 hours.
Can I use honey or maple syrup instead of sugar?
Sadly, no. You need real sugar to get that hard, crunchy texture.
Why does my syrup turn brown?
If it is overcooked for too long, it will burn sugar. Try using medium heat and keep a close watch.
More Chinese Recipes
From appetisers to desserts, here are more delicious classic Chinese Recipes:
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📖 Recipe
Tanghulu Recipe ( Candied Fruit )
Equipment
- 1 Saucepan Medium size
- 1 Large bowl To make ice water to dip the coated skewers
- 5-6 Wooden skewers Or chopsticks to thread the fruits
Ingredients
- 15 Strawberries Medium size strawberry or a choice of fruit
- 2 cups White sugar
- 1 cup Water
- Ice cubes For ice bath
Instructions
- Wash and fully dry strawberries. Moisture prevents the sugar coating from sticking.
- Thread fruits onto wooden skewers, leaving space at the bottom.
- In a saucepan, mix sugar and water. Stir gently to dissolve, then boil without stirring until the syrup thickens. Meanwhile, fill a large bowl with ice cubes and cold water.
- Test readiness by dropping syrup into ice water, if it hardens instantly, it’s ready. If it stays soft or doesn't harden, continue boiling the syrup a bit longer until it thickens properly.
- Reduce heat to low. Quickly dip each fruit skewer into the syrup, tilting the pan for full coating.
- Immediately dip in ice water to harden.
- Place on parchment paper to set for a few minutes.
Video
Notes
- The syrup hardens quickly as it cools, so work fast while making it. Reheat gently if needed.
- You can also try it with grapes, blueberries, cherries, and kiwi slices.
- Avoid using large or very watery fruits like oranges, watermelon, or pineapple.
- Try tanghulu with a chocolate drizzle after the sugar sets, or roll it in crushed nuts or coconut while still warm for a fun twist.
- It stays crunchy for 1-2 hours once made later it can get soft by the moisture from the fruit.
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