Tanghulu Recipe
A traditional Chinese snack of candied fruits on skewers with a crunchy sugar coating.
Ingredients
- 10-12 medium-sized fruits (e.g., strawberries, grapes, hawthorn, or mandarin segments)
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 tsp white vinegar
- Skewers
Instructions
Prepare the Fruits:
- Wash and thoroughly dry the fruits. Any moisture on the fruit can prevent the candy coating from sticking.
Skewer the Fruits:
- Thread the fruits onto skewers, ensuring they’re secure but not too tightly packed.
Make the Sugar Syrup:
- In a small saucepan, combine sugar, water, and vinegar. Heat over medium heat, stirring until the sugar dissolves.
- Once dissolved, stop stirring and let the mixture boil until it reaches 300°F (150°C) on a candy thermometer (hard crack stage).
Coat the Fruits:
- Dip each skewer into the sugar syrup, ensuring all fruits are evenly coated. Allow excess syrup to drip off.
Cool and Harden:
- Place the coated skewers on a parchment-lined tray and let them cool for 5 minutes until the candy hardens.
Serve:
- Enjoy your Tanghulu immediately or within a few hours for the best crunch.
Notes
- Ensure fruits are completely dry before dipping; moisture can cause the sugar to seize.
- Use caution when working with hot sugar to prevent burns.