Why You’ll Love This Recipe
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Chinese Candied Fruit
- Total Time: 20min
- Yield: 4-6 skewers
- Diet: Vegetarian
Description
Chinese candied fruit, or Tanghulu, is a classic northern Chinese street snack featuring skewered fruit coated in a crisp sugar shell. The contrast between the crunchy, glossy exterior and the tart, juicy fruit makes this a fun and delicious treat for festivals, parties, or homemade sweets.
Ingredients
See the recipe card for exact measurements.)
- Fresh fruit (hawthorn berries, strawberries, grapes, or firm fruit of choice)
- Granulated sugar
- Water
- Light corn syrup (optional, for a smoother texture)
- Bamboo skewers
Instructions
- Prepare the Fruit – Wash and dry fruit completely to help the sugar coating stick.
- Assemble the Skewers – Thread the fruit onto bamboo skewers, leaving space between each piece.
- Make the Sugar Syrup – In a saucepan, combine sugar, water, and corn syrup (if using). Stir over medium heat until dissolved.
- Boil the Syrup – Without stirring, bring the mixture to a boil. Heat until it reaches 300°F (150°C) (hard crack stage) using a candy thermometer.
- Coat the Fruit – Quickly dip each fruit skewer into the hot syrup, coating evenly. Let excess syrup drip off.
- Let it Set – Place skewers on a parchment-lined tray or cooling rack. Allow to cool and harden before serving.
- Prep Time: 10min
- Cook Time: 10min
- Category: Dessert
- Method: Candy Making
- Cuisine: Chinese
- Requires only a few ingredients
- A great homemade alternative to store-bought sweets
- Perfect for parties, snacks, or festive occasions
- Customizable with different fruits and coatings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh fruit (hawthorn berries, strawberries, grapes, or any firm fruit of choice)
- Granulated sugar
- Water
- Light corn syrup (optional, for a smoother texture)
- Bamboo skewers
Directions
- Wash and thoroughly dry the fruit to ensure the sugar coating adheres properly.
- Thread the fruit onto bamboo skewers, leaving some space between each piece.
- In a saucepan over medium heat, combine sugar, water, and corn syrup (if using). Stir until the sugar dissolves.
- Bring the mixture to a boil without stirring. Continue cooking until the syrup reaches 300°F (150°C) on a candy thermometer (hard crack stage).
- Quickly dip each skewer into the hot sugar syrup, ensuring an even coating. Let excess syrup drip off.
- Place the coated skewers on a parchment-lined tray or a cooling rack to set.
- Allow to cool completely before serving.
Servings and Timing
- Servings: 4-6 skewers
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Different Fruits: Try pineapple, kiwi, blueberries, or even mandarin segments.
- Flavored Syrup: Add a few drops of vanilla or citrus extract for extra flavor.
- Colorful Coating: Mix in food coloring for a fun twist.
- Sesame or Nuts: Sprinkle crushed nuts or sesame seeds on the syrup before it hardens for added texture.
Storage/Reheating
- Storage: Store at room temperature in a dry place for up to 24 hours. The coating may become sticky over time.
- Reheating: This treat is best enjoyed fresh, as reheating can cause the sugar shell to melt.
FAQs
What is Tanghulu made of?
Tanghulu consists of fresh fruit skewers coated in hardened sugar syrup.
Can I use soft fruits like bananas?
Soft fruits don’t hold up well to the sugar coating and may become too mushy. Stick to firm fruits like strawberries, grapes, or hawthorn berries.
Why is my sugar syrup not hardening?
The syrup must reach the hard crack stage (300°F/150°C). If it’s not hot enough, it will remain sticky instead of hardening.
Can I make this without a thermometer?
Yes, you can test by dropping a little syrup into cold water—if it hardens immediately, it’s ready.
How do I prevent the sugar from crystallizing?
Avoid stirring once the sugar dissolves and add a bit of corn syrup or lemon juice to stabilize it.
Can I store Tanghulu for later?
Tanghulu is best enjoyed fresh. If stored, the sugar may absorb moisture and turn sticky.
Can I use honey instead of sugar?
Honey won’t harden the same way sugar does, so it’s not recommended for this recipe.
Is Tanghulu the same as caramel apples?
No, caramel apples use a soft caramel coating, while Tanghulu has a hard, glass-like sugar shell.
Can I make mini Tanghulu for kids?
Yes! Use smaller fruits like grapes or blueberries for a bite-sized version.
Can I make a sugar-free version?
Traditional Tanghulu relies on sugar for its hard shell, so a sugar-free version would not have the same texture.
Conclusion
Chinese candied fruit, or Tanghulu, is a simple yet irresistible treat that brings a satisfying crunch with every bite. Whether you’re making it for a festival, a snack, or just to try something new, this homemade version allows for endless creativity with different fruits and flavors. Give it a try and enjoy a taste of this beloved street food!
