Description
Tanghulu is a classic Chinese candied fruit snack featuring fruit dipped in hot sugar syrup that hardens into a crisp shell, creating a delightful contrast between the crunchy exterior and juicy interior.
Ingredients
Units
Scale
Main Ingredients
- 1 cup Granulated sugar (Use plain white granulated sugar for a clear shell.)
- 1/2 cup Water (Mix with sugar for syrup.)
- to taste pieces Fruit of choice (e.g., strawberries, grapes, blueberries, apple chunks) (Make sure fruit is washed and fully dried.)
- 1 splash Lemon juice (optional) (Helps reduce crystallization.)
Instructions
Preparation
- Wash the fruit gently and drain it well.
- Lay it on paper towels and pat it dry. Let it air dry for 10 to 20 minutes.
- Insert wooden skewers or bamboo sticks into the fruit pieces.
Making the Syrup
- In a small heavy pot, combine sugar and water. Stir gently until sugar looks mostly wet; then stop stirring.
- Heat over medium heat until it comes to a boil and reaches 300°F (hard crack stage).
- Avoid stirring once it’s boiling; brush down any sugar crystals on the pot’s sides with a damp pastry brush.
Coating the Fruit
- Once syrup reaches hard crack, tilt the pot slightly and dip the fruit in the syrup, coating it evenly.
- Lift the fruit and let extra syrup drip off for a few seconds before placing it on parchment paper to harden.
Notes
Tanghulu is best served immediately after coating. If storing, keep in a single layer at cool room temperature. Avoid humidity to preserve the crispiness of the shell.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: Chinese
Nutrition
- Calories: 80
- Sugar: 20
- Carbohydrates: 21
