Tanghulu: How to Make This Crunchy and Sweet Chinese Treat

What is Tanghulu?

Tanghulu is a traditional Chinese street snack made by skewering fresh fruits and dipping them in a hardened sugar syrup. It’s known for its glass-like, crunchy coating that shatters when you bite into it. While the original version uses Chinese hawthorn berries, modern variations include strawberries, grapes, kiwis, and even cherry tomatoes!

If you’re ready to make this delightful treat at home, follow this simple guide.

Ingredients for Perfect Tanghulu

To make crispy and shiny Tanghulu, you’ll need:

Fresh fruits (strawberries, grapes, raspberries, kiwis, or cherries)
Granulated sugar (1 cup)
Water (½ cup)
Corn syrup (¼ cup, optional for extra shine)
Wooden skewers
Candy thermometer (optional but very helpful)
Parchment paper or silicone mat

Pro Tip:

Use firm, fresh fruits to prevent excess moisture, which can ruin the sugar coating.

Step-by-Step: How to Make Tanghulu

1. Prepare the Fruits

Wash and dry the fruits completely. Any moisture can cause the sugar to crystallize or slide off. Then, skewer 2 to 3 pieces of fruit on each stick.

2. Make the Sugar Syrup

In a saucepan, combine sugar, water, and corn syrup. Heat over medium heat, stirring until the sugar dissolves. Once it starts boiling, stop stirring and let it cook until it reaches 300°F (150°C)—this is the "hard crack" stage where sugar turns into a crisp candy shell.

3. Dip the Fruits in Sugar

Carefully dip each fruit skewer into the hot syrup, spinning it to coat evenly. Let any excess drip off before placing the skewer onto a parchment-lined tray.

4. Let It Harden

Allow the Tanghulu to cool for about 10 minutes until the coating hardens completely. For an extra glossy finish, you can dip the skewers a second time after the first layer sets.

Tips for the Best Tanghulu

✔ Use a thermometer – The sugar syrup must reach 300°F (150°C) to create a crispy shell.

✔ Dry the fruits thoroughly – Even a little water can ruin the sugar coating.

✔ Work quickly – The sugar hardens fast, so dip the fruits as soon as the syrup reaches the right temperature.

✔ Keep heat low and steady – Avoid burning the sugar by using medium-low heat.

✔ Eat the same day – Tanghulu is best fresh! The sugar shell can soften over time due to fruit moisture.

Frequently Asked Questions About Tanghulu

Is Tanghulu the same as candied apples?

Not exactly! Candied apples have a thicker, more caramel-like coating, while Tanghulu has a thin, glassy, and crunchy sugar shell.

Can I make Tanghulu without a thermometer?

Yes! To check the sugar stage, drop a bit of syrup into cold water. If it instantly hardens and snaps like glass, it’s ready.

How do I store Tanghulu?

Tanghulu is best eaten fresh. Storing it for too long can make the sugar soften due to moisture from the fruit.

Can I use any type of fruit?

Firm fruits like strawberries, grapes, and tangerines work best. Softer fruits like bananas might not hold up well.

My sugar turned dark and bitter. What went wrong?

It probably overheated! Sugar burns quickly past 300°F. Always monitor the temperature closely.

Conclusion

Tanghulu is a simple yet fun treat to make at home. With the right sugar consistency and dry, fresh fruits, you can achieve that perfect crispy shell just like the street vendors in China.

Now that you know how to make it, why not try different fruit combinations? 😍

If you loved this recipe, share it with friends and leave a comment! 🍓🍭

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