If you love the blend of crunchy sweetness and juicy fruit, then you absolutely have to make this Tanghulu Recipe. With glossy, glass-like candy coating wrapped around vibrant fresh fruit, it’s a nostalgic Chinese street treat you can create right at home—simple, dazzling, and wildly addictive!
Why You’ll Love This Recipe
- Incredibly Satisfying Crunch: Nothing beats the crackle of biting through a sugar shell to juicy, sweet fruit inside.
- A Feast for the Eyes: The glossy, ruby-red pops look absolutely stunning at parties—and they’re as fun to make as they are to eat!
- Customizable Fun: Use your favorite fruits or mix up flavor combinations—Tanghulu can be personalized for everyone’s tastes.
- Naturally Gluten-Free: This Tanghulu Recipe needs just three simple pantry ingredients, with no complicated steps—super accessible for all.
Ingredients You’ll Need
The beauty of this Tanghulu Recipe is how it relies on just a handful of everyday ingredients, each with its own purpose. The quality of your fruit and sugar really shines through, so pick the good stuff—you’re just three ingredients away from magic!
- Fruit (about 1 pound): I love a colorful mix—strawberries, mandarin segments, and grapes—because each brings its own juicy burst and beautiful hue, but feel free to choose any firm, fresh fruit you adore.
- Granulated White Sugar (3 cups): This is what creates the hard, glassy candy coating—don’t substitute, as white sugar gives the clearest crackle and shine.
- Water (1 1/2 cups): Helps the sugar melt and cook evenly to the perfect candy temperature without burning.
Variations
Don’t be shy about making this Tanghulu Recipe your own! You can adjust the fruits, swap in fun flavors, and even play with presentation—every batch can be a little different and totally delightful.
- Mix Up the Fruit: Try pineapple, kiwi slices, blueberries, or even pitted cherries for new flavors and colors.
- Add a Spicy Twist: Sprinkle a hint of chili powder or Tajín onto freshly candied Tanghulu for a sweet-heat contrast.
- Go Mini: Use toothpicks with just one grape or berry for bite-sized, party-ready snacks.
- Fun Shapes: Try cutting fruit into hearts or stars before skewering for extra-special treats (kids love this!).
How to Make Tanghulu Recipe
Step 1: Prep the Fruit
Start by soaking your chosen fruit in cold water for a few minutes. Drain, then spread it out and pat it bone-dry with a clean kitchen towel—seriously, take your time here! Dry fruit is the secret to getting the candy coating to perfectly adhere. Once every piece is dry, thread one to three pieces onto each skewer, depending on the size of your fruit and your skewers.
Step 2: Make the Sugar Syrup
Pour the sugar and water into a stainless steel saucepan—don’t stir! Place the pan over medium heat and let it bubble, undisturbed, until it hits exactly 300°F on a candy thermometer (this is the “hard crack” stage). It’ll take about 15–20 minutes. Keeping your hands off the mixture is key; swirling or stirring can make the sugar crystallize instead of glazing.
Step 3: Dip and Chill
Now for the fun (and fast!) part: Dunk the fruit skewers one at a time into the molten sugar, twirling gently to evenly coat. Immediately plunge the coated fruit into a bowl of ice water to “shock” the sugar and set that crackly shell. Place finished skewers on a lined baking sheet to finish cooling as you move on to the rest.
Step 4: Enjoy Immediately
Once all your skewers are complete, grab one and take a bite—there’s nothing quite like the shattering crunch of freshly made Tanghulu! These are best eaten right away while the candy shell is at its crispest.
Pro Tips for Making Tanghulu Recipe
- Bone-Dry Fruit: The drier your fruit, the smoother (and crunchier!) the sugar coating will be—extra moisture causes the candy to slide right off.
- No Stir Zone: Resist that urge to stir the sugar while it boils. Stirring actually encourages crystallization, which means no shiny shell.
- Thermometer Accuracy: Invest in a candy thermometer, and don’t guess on temperature—the “hard crack” stage (300°F) is where the magic happens for Tanghulu Recipe perfection!
- Stainless Steel Only: Skip coated cookware—stainless steel pans heat more evenly and won’t hold onto excess heat, ensuring a smooth finish and easy cleanup.
How to Serve Tanghulu Recipe
Garnishes
For a touch of sparkle, sprinkle freshly dipped Tanghulu with a pinch of edible gold stars, colored sugar, or a whisper of edible glitter before the candy shell sets—these little extras make your skewers even more irresistible.
Side Dishes
If you want your Tanghulu Recipe to round out a dessert platter, serve it alongside chewy mochi, chilled matcha custard, or a spread of nutty sesame cookies—textures and flavors that complement each vibrant bite.
Creative Ways to Present
Try arranging your Tanghulu skewers upright in a vase or jar for a playful “bouquet” effect, or stand each one up in a slice of watermelon for a whimsical, edible centerpiece at your next gathering!
Make Ahead and Storage
Storing Leftovers
If you have any Tanghulu Recipe leftovers, store them uncovered at room temperature on a parchment-lined plate—just know the candy shell is at its prime for crunch in the first few hours after making. Covering or refrigerating tends to soften the shell.
Freezing
Unfortunately, Tanghulu doesn’t freeze well; the candy shell attracts moisture and can turn tacky after thawing. Enjoy these glossy treats fresh for that signature shatter!
Reheating
The Tanghulu Recipe is designed to be enjoyed right away, so reheating isn’t recommended—any heat will melt the crunchy shell. If you’re looking for that famous crunch, always make a fresh batch!
FAQs
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Why isn’t my Tanghulu Recipe shell turning crunchy?
The most common reason is that the sugar syrup didn’t reach 300°F, the “hard crack” stage. Also, any moisture on the fruit will prevent the shell from setting properly. Make sure your fruit is very dry and use a candy thermometer for best results.
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Can I use brown sugar for Tanghulu?
It’s best to use white sugar for this recipe—brown sugar can make the coating cloudy and sticky rather than clear and glassy, which is the hallmark of a great Tanghulu Recipe.
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What other fruits work well for Tanghulu?
Firm fruits like blueberries, blackberries, pineapple chunks, kiwi slices, or pitted cherries are all fantastic. Just avoid overly juicy or soft fruits, as they can make the shell soggy or weep quickly.
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How do I clean the pot after making Tanghulu Recipe?
Simply fill the pan with plenty of water and heat it gently on the stove. The sugar will dissolve into the water as it warms up, making cleanup completely painless—just repeat if needed!
Final Thoughts
It’s truly magical how a few simple ingredients transform into such a show-stopping snack with this Tanghulu Recipe. You’ll win over kids and adults alike with every irresistible, candy-crackled bite—so gather your favorite fruit, get dipping, and make some sweet memories!
Print
Tanghulu Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Candying
- Cuisine: Chinese
- Diet: Vegetarian
Description
Learn how to make tanghulu, a delightful Chinese candied fruit treat that’s sweet, crunchy, and perfect for snacking. This recipe combines fresh fruit with a hard candy coating for a unique and tasty dessert.
Ingredients
Ingredients for Tanghulu:
- 1 pound strawberries
- 1 pound mandarin slices
- 1 pound grapes
- 3 cups granulated white sugar
- 1 1/2 cups water
Instructions
- Prepping the Fruit: Start by washing and drying the fruit thoroughly. Skewer the fruit pieces, keeping the skewers to 1-3 pieces per skewer for easy coating.
- Making the Melted Sugar: In a stainless steel pot, heat the sugar and water without stirring until it reaches 300F, creating a hard candy stage. Dip skewered fruit into the melted sugar and then into a bowl of ice to set.
- Serving: Enjoy the tanghulu immediately for the best crunchy texture.
Notes
- Prepare all ingredients and tools in advance as this recipe moves quickly.
- Ensure the fruit is completely dry to help the sugar coating adhere better.
- Use a stainless steel pan for best results in melting the sugar.
- Clean hardened sugar from the pot by heating with water on the stove until it dissolves completely.
Nutrition
- Serving Size: 1 serving
- Calories: 642 kcal
- Sugar: 162g
- Sodium: 12mg
- Fat: 1g
- Saturated Fat: 0.01g
- Carbohydrates: 166g
- Fiber: 2g
- Protein: 1g
