Tanghulu Recipe: Traditional Candied Fruit from China

Tanghulu is a traditional Chinese snack that consists of skewered fruit coated in a glossy, hard sugar shell. Originating in Northern China, this treat is beloved for its perfect balance of sweet and tangy flavours, offering a delightful crunch in every bite. While the classic version uses hawthorn berries, modern adaptations often include strawberries, grapes, oranges, or any firm fruit of your choice.

Ingredients for Tanghulu

For the Tanghulu:

• 2 cups of firm fruit (strawberries, grapes, mandarin segments, or hawthorn berries)
• 1 1/2 cups of granulated sugar
• 1/2 cup of water
• 1/4 cup of light corn syrup (optional, for extra clarity in the candy coating)

For Skewering:

• Bamboo skewers or long toothpicks
• Ice water bath, for testing the candy syrup

Step-by-Step Instructions

1. Prepare the Fruit

1. Wash and Dry: Thoroughly wash the fruit and pat it completely dry with paper towels. Any moisture can cause the sugar syrup to seize.
2. Skewer the Fruit: Thread 2–3 pieces of fruit onto each bamboo skewer. Leave enough space at the bottom for easy handling.

2. Make the Candy Syrup

1. Combine Ingredients: In a medium saucepan, combine the sugar, water, and light corn syrup (if using).
2. Heat Without Stirring: Place the pan over medium-high heat and let the mixture boil. Avoid stirring to prevent sugar crystals from forming on the sides.
3. Check for Readiness: Use a candy thermometer and cook the syrup until it reaches 150°C (300°F), the "hard crack" stage. Alternatively, drop a small amount of syrup into ice water—if it hardens instantly and snaps, it's ready.
4. Work Quickly: Once the syrup is ready, remove it from heat immediately to prevent overcooking or burning.

3. Coat the Fruit

1. Dip the Fruit Skewers: Hold the skewers by the handle and dip each fruit skewer into the hot syrup, ensuring all the fruit is evenly coated.
2. Remove Excess Syrup: Gently rotate the skewer to let excess syrup drip off before placing it on a prepared tray lined with parchment paper.
3. Cool and Harden: Allow the tanghulu to cool at room temperature for 5–10 minutes until the sugar coating hardens completely.

Tips for the Perfect Tanghulu

• Use Firm Fruits: Choose fruits with firm skin to prevent juices from leaking into the syrup.
• Work Quickly: The candy syrup hardens rapidly, so dip the skewers as soon as the syrup is ready.
• Avoid Humidity: Tanghulu is best made and served on dry days, as moisture in the air can soften the sugar coating.
• Clean-Up Tip: Soak your saucepan and utensils in hot water immediately after making the syrup to dissolve the hardened sugar.

Serving and Storage

Tanghulu is best enjoyed fresh to retain its satisfying crunch. If you need to store it, place it in an airtight container and keep it in a cool, dry place for up to a day.

Customisations for Tanghulu

• Flavoured Syrup: Add a few drops of food colouring or flavoured extracts (like vanilla or lemon) to the sugar syrup for a unique twist.
• Mixed Fruit Skewers: Combine different fruits on each skewer for a colourful and varied treat.
• Sprinkles: While the syrup is still warm, add sprinkles or edible glitter for a fun, decorative touch.

Tanghulu is a simple yet delightful recipe that’s perfect for sharing with family and friends. With its irresistible crunch and natural sweetness, this treat is sure to become a favourite in your home.