Tanghulu Recipe

I love sharing my Candied Strawberries Recipe that puts a fresh twist on a classic Chinese treat. Using 1 lb fresh fruit, 2 cups granulated sugar, a little water, and a splash of lemon juice, each bamboo-skewer assembly promises the perfect balance of crunchy candy and juicy sweetness.

I recently discovered an amazing twist on the traditional Tanghulu that’s perfect for those craving a candied fruit treat that’s both crisp and full of flavor. This recipe is super fun to make even if you’ve never tried candied strawberries or candied grapes before.

You’ll need 1 lb fresh fruit—you can use strawberries, grapes, or even orange segments—plus 2 cups granulated sugar, 1/2 cup water, and a dash (1/4 tsp) of lemon juice if you want to help keep the sugar from crystallizing. I like to thread the fruit on bamboo skewers, which makes it easy to eat and super pretty as a dessert aux fruits treat.

Trust me, once you’ve had these crunchy candied delights, you’ll be hooked on fruit recipes that are as visually appealing as they are tasty. It’s a simple, fun dessert that it even clocks in at only 100 Calories per serving so it’s gotta be a win!

Why I Like this Recipe

I really like this recipe because its super simple and fun to make even if i mess up sometimes. I enjoy being able to use any kind of fruit like strawberries, grapes, or orange segments since it feel like i can experiment and mix it up each time. I also love that i dont need to deal with corn syrup or expensive candy thermometers – it feels like a cool hack that makes the whole process way easier. And on top of that, the crunchy, sweet candy shell makes the tanghulu treat a nostalgic reminder of fun street foods i used to enjoy.

Ingredients

• Fresh fruit is tasty, rich in fibre, and naturally sweet.

  They add a healthy flavor.

• Granulated sugar provides carbohydrates that give tanghulu its crunchy sweetness and yummy glaze.
• Water dissolves the sugar creating a smooth shiny coating that makes it perfect.
• Lemon juice gives a slight tang and stops sugar crystallization for better texture.
• Bamboo skewers hold the fruit together making it easy to serve as a fun treat.
• Orange segments supply vitamin C and a citrus kick creating zesty flavor contrasts.
• Using a mix of fruits boosts nutrition and enhances the overall flavor profile.

Ingredient Quantities

• 1 lb fresh fruit (strawberries, grapes, or orange segments work great), washed and dried
• 2 cups granulated sugar
• 1/2 cup water
• 1/4 tsp lemon juice (optional, helps stop the sugar from crystallizing)
• Bamboo skewers

How to Make this

1. First, wash the fruit thoroughly and pat them dry with a paper towel. If using oranges, peel them and separate into segments.

2. Next, stick the fruit pieces onto bamboo skewers, making sure they are evenly spaced.

3. In a medium saucepan, mix the granulated sugar, water, and the lemon juice if you are using it.

4. Place the saucepan on medium-high heat and bring the mixture to a boil, stirring a little at the start to dissolve the sugar.

5. Once it begins to boil, let it cook without stirring. Watch closely as the syrup thickens and turns a light amber color.

6. To test if the syrup is ready, drop a small bit into a bowl of cold water. It should harden quickly into a crackly candy.

7. When the syrup is done, quickly lower the heat and start dipping each fruit skewer into the syrup.

8. Make sure you coat the fruit completely by holding the skewer steady and turning it slowly.

9. Place the coated fruit on a parchment-lined tray or a cooling rack to let the candy shell harden.

10. Allow the tanghulu to cool completely before serving. Enjoy your crunchy, candied fruit treat!

Equipment Needed

1. Knife for peeling and segmenting fruit
2. Paper towels for drying fruit
3. Bamboo skewers
4. Medium saucepan
5. Wooden spoon for initial stirring
6. Stove to boil the syrup
7. Small bowl filled with cold water for testing the syrup
8. Parchment-lined tray or cooling rack to let the coated fruit cool completely

FAQ

Tanghulu Recipe Substitutions and Variations

• Fresh Fruit: Instead of strawberries or grapes you can try using apple slices or kiwi pieces, but be careful they might need a bit of extra handling due to their water content.
• Granulated Sugar: If you dont have regular sugar, you could use cane sugar or even try turbinado sugar for a slightly different texture.
• Water: You can swap water with some orange juice to add a bit more flavor, though the syrup might become a little less clear.
• Lemon Juice: Instead of lemon juice, a squeeze of lime or just a pinch of cream of tartar works fine to stop the sugar from crystallizing.
• Bamboo Skewers: If you cant find bamboo skewers, wooden or metal ones that are safe for food use will do the trick.

Pro Tips

1. Make sure you pat the fruit really dry – any extra water could mess up the syrup sticking to the fruit. Even a little dampness can cause the candy coating to turn out all uneven.
2. Watch the sugar mixture like a hawk once it starts bubbling. It goes from runny to thick real quick and if you let it burn you end up with a bitter taste so dont get distracted.
3. Work fast when dipping the fruit into the syrup because it hardens super quick. Having everything set up ahead (skewered fruit, cooling tray, etc) will save you from scrambling mid-process.
4. If you choose to use the lemon juice, remember that just a tiny bit is enough to stop crystallization and help the syrup form that nice, smooth shell on your fruit.