Tanghulu Recipe ( Candied Fruit )
Popular Chinese candied fruit, Tanghulu recipe made with fresh strawberry and glossy crunchy sugar coating. All you need are strawberries or a choice of fruits, sugar, water and some ice.
Servings: 5 skewers
Calories:
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.
