Tanghulu

Tanghulu combines a crisp, candy coating with juicy fruit for a fun, sweet treat that’s easy to make at home. With just a few simple ingredients and a quick cooking time, this traditional Chinese street food brings a satisfying crunch to any occasion.

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This tanghulu recipe shows you how to make stunning, candy-coated fruit skewers with an irresistible crunch and glossy finish. Inspired by traditional Chinese street treats, each skewer captures the signature crisp sugar shell around juicy, fresh fruit. With only a few simple ingredients, you’ll be able to create these eye-catching, sugar-glazed delights that taste every bit as amazing as they look.

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What You Need To Know

• MAIN INGREDIENTS: green grapes, small strawberries, granulated sugar, water, light corn syrup
• QUICK STEPS: Rinse and dry fruit thoroughly, thread fruit onto bamboo skewers, heat sugar, water, and corn syrup until 300°F, dip skewers in hot syrup, let candy coating harden
• TOTAL TIME AND YIELD: 40 minutes, 12 skewers

Why This Recipe

• We refined the balance of sugar, water, and corn syrup to prevent crystallization, resulting in a smooth, clear coating that hardens perfectly around the fruit. This precision in ingredient ratios is key for making the flawless candy shell that tanghulu is known for.
• This recipe stands out by guiding you to reach exactly 300°F with a candy thermometer, creating that perfect, crackly shell that shatters with each bite. This precise temperature control brings you the authentic, glass-like crunch of traditional street-style tanghulu.

Tanghulu Ingredients

Tanghulu is all about combining simple ingredients to create an unforgettable treat with a glossy, candy shell that crackles with every bite. Our recipe has been carefully refined to give you that traditional crunch and shine, using easy-to-find ingredients and straightforward steps.

Tanghulu Substitutions and Additions

Green Grapes: Swap these out for firm cherries or mandarin orange segments for a sweeter or citrusy option. Make sure to use firm, juicy fruit to help the candy shell adhere well.

Strawberries: Try small pieces of pineapple for a unique take. It will hold up well under the hot syrup and give a different, refreshing flavor. Make sure to dry each piece thoroughly to achieve the best coating.

How To Make Tanghulu

Making tanghulu at home is easier than you might think, and our step-by-step guide will walk you through every stage to get that perfect, candy-coated crunch. With a few essential ingredients, clear instructions, and helpful tips, you’ll be able to create this traditional treat with confidence. Here’s how to do it:

STEP ONE: Line a medium-sized baking sheet with parchment paper to prevent the candy coating from sticking. This step is important to make sure the tanghulu skewers cool evenly and are easy to remove once they’ve hardened.

STEP TWO: Rinse green grapes under cool running water to remove any dirt or residue, then dry them thoroughly with paper towels. Moisture can affect how the candy coating sticks, so it’s important to pat each grape as dry as possible.

Place the dried grapes on a plate and set aside.

STEP THREE: Rinse the strawberries under cool running water and pat them dry with paper towels.

Use a small, sharp paring knife to hull each strawberry, removing the stem and leaves carefully.

Try to avoid making a large hole, as this can affect the appearance of the final product. Place the hulled strawberries on a plate and set aside.

STEP FOUR: Using the sharp end of a seven or eight inch wooden skewer, carefully thread two or three pieces of fruit onto each skewer. You can choose to make skewers with just grapes, just strawberries, or a mix of both.

Once threaded, place all skewers on a plate to have them ready for dipping.

STEP FIVE: In a three quart, heavy-duty saucepan, combine two cups of granulated sugar, one cup of water, and two tablespoons of light corn syrup.

Do not stir, as stirring can cause the sugar to crystallize, which would ruin the coating. Simply let the ingredients heat and dissolve naturally.

STEP SIX: Clip a candy thermometer to the side of the saucepan, ensuring the bulb is fully submerged in the sugar mixture without touching the bottom of the pan. This tool is essential for reaching the precise 300°F (hard crack stage), which will create the clear, glassy coating.

STEP SEVEN: Set the saucepan over medium-low heat and allow the mixture to come to a gentle boil. Resist the urge to increase the heat to speed things up—this could cause burning or uneven cooking.

Be patient as the sugar mixture gradually reaches 300°F degrees. This process can take 20-30 minutes, depending on your stove and pan.

STEP EIGHT: Once the candy thermometer reads exactly 300°F (hard crack stage), turn off the heat. The mixture will be very hot, so handle with care. Timing is important at this stage, as the sugar syrup begins to harden as it cools.

STEP NINE: Working quickly, dip each fruit skewer into the hot syrup, rotating to ensure all sides of the fruit are evenly coated. Allow any excess syrup to drip back into the pan before placing the skewer on the prepared baking sheet.

This step may require some speed, as the syrup cools and hardens fairly quickly.

STEP TEN: Allow the candy-coated fruit skewers to cool completely on the parchment-lined baking sheet until the coating hardens into a crisp sugar shell. This should only take a few minutes, depending on room temperature.

Once cooled, your tanghulu skewers are ready to serve.

Troubleshooting This Tanghulu Recipe

The candy coating doesn’t stick to the fruit.
Make sure the fruit is completely dry before dipping, as even a little moisture can prevent the coating from adhering properly.

The sugar mixture crystallizes while heating.
Avoid stirring the sugar, water, and corn syrup mixture once it’s on the heat. Stirring can cause unwanted crystallization, resulting in a grainy coating.

The sugar coating is soft instead of hard and crisp.
Be sure to heat the sugar mixture to exactly 300°F (hard crack stage). Using a candy thermometer helps achieve the correct temperature for the ideal crunch.

The syrup cools too quickly while dipping the skewers.
Work quickly when dipping the fruit, and if needed, gently reheat the syrup over low heat to keep it at a workable consistency.

The candy shell is too thick or uneven on the fruit.
Let any excess syrup drip off each skewer before placing it on the baking sheet. This will help create a thin, even layer of coating on each piece of fruit.

The syrup burns or turns too dark while heating.
Use medium-low heat and monitor the temperature closely with a candy thermometer. Proper temperature is key. Rushing by turning up the heat can lead to burning.

The fruit falls off the skewer while dipping.
Use firm fruits like green grapes and small strawberries that can hold up to the hot syrup. Insert the skewer securely through each piece for better stability.

The hard candy shell has a cloudy appearance instead of a clear, glossy finish.
Make sure to use light corn syrup, as darker syrups can affect the clarity of the coating. Avoid stirring the syrup as it heats to keep the coating clear and smooth.

When To Serve Tanghulu

Tanghulu’s crisp candy shell and juicy fruit center make it a versatile and appealing treat for various occasions.

Family Movie Night: Tanghulu is an excellent choice for family movie nights, offering a unique sweet snack alongside classic treats. Pair it with a refreshing fruit punch to balance the crunchy sweetness of the tanghulu. Add no bake cheesecake bites for an extra, easy-to-eat treat.

Chinese New Year Celebration: As a popular Chinese street food, tanghulu is perfect for a Chinese New Year celebration. Serve it with green tea or jasmine tea to balance the sweetness.

Summer Picnic: Tanghulu’s fruit-based ingredients and skewer format make it an ideal choice for outdoor picnics. Pair it with strawberry lemonade or iced tea, and bring along Boston cream pie cookie cups for a cool, creamy dessert option.

How To Store Tanghulu

Tanghulu is best enjoyed fresh, as the candy shell has its signature crunch when first made. However, if you have leftovers or want to prepare it in advance, here are some tips on storing it to maintain as much of that crisp texture as possible.

MAKE AHEAD: Tanghulu can be made a few hours ahead of serving. Prepare the skewers as directed and allow them to cool completely. Store them at room temperature in a single layer on a parchment-lined baking sheet until ready to serve.

Avoid covering them tightly, as the candy coating can become sticky.

IN THE FRIDGE: Storing tanghulu in the fridge is not recommended, as moisture in the fridge can cause the candy shell to soften and lose its crunch. If you must refrigerate, place the skewers in an airtight container with parchment between layers to help reduce condensation. Consume within one day for the best texture.

IN THE FREEZER: Freezing tanghulu is not ideal, as the candy coating can crack and the fruit may become mushy when thawed. It’s best to avoid freezing this treat, as the quality won’t hold up well after freezing and thawing.

REHEATING: Tanghulu does not require reheating, as it is served cold or at room temperature. If the candy coating has softened slightly, it’s recommended to enjoy it as is, as attempting to reheat the candy can cause it to melt and lose its structure.

Why We Love This Tanghulu Recipe

Tanghulu isn’t just a candy fruit snack– it’s a fun and easy way to enjoy a sweet, crispy snack that brings a taste of classic Chinese street food to your kitchen. Here’s why this recipe is one of our favorite snacks:

Quick and Simple: With just a handful of ingredients and straightforward steps, it’s easy to whip up tanghulu without a fuss.

Visually Fun: The glossy, glassy coating makes the fruit look extra special, giving a beautiful shine that’s hard to resist.

Great Texture Contrast: The mix of crunchy candy and juicy fruit gives each bite a refreshing blend of textures.

Tanghulu brings the perfect balance of crisp candy shell and juicy fruit for a refreshing treat that’s easy to make and fun to share. Whether for a special celebration or a casual snack, this easy recipe adds a unique, sweet crunch to any occasion.

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• Tropical Cheesecake Fruit Salad
• Fruit Salsa
• Boozy Grapes
• Strawberry Crunch Cheesecake Cones
• Blueberry Butter

Tanghulu

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Tanghulu combines a crisp, candy coating with juicy fruit for a fun, sweet treat that’s easy to make at home. With just a few simple ingredients and a quick cooking time, this traditional Chinese street food brings a satisfying crunch to any occasion.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

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Ingredients

  

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• 1 cup green grapes, rinsed and patted dry very well
• 10 to 12 small strawberries, approximately 1 ½ inch in size
• 2 cups granulated sugar
• 1 cup water
• 2 tablespoons light clear corn syrup

Instructions

 

• Line a medium sized baking sheet with parchment paper. Set aside.
• Rinse the green grapes under cool running water and pat them dry really well with a paper towel and place them onto a plate. Set aside.
• Rinse the strawberries under cool running water and pat them dry really well. Using a small sharp paring knife hull the strawberries by removing the stem and leaves from each strawberry. Do not make too large of a hole when doing this. Place the hulled, and dried, strawberries onto a plate.
• Using the sharp end of a 7-8 inch wooden skewer, thread 2-3 pieces of fruit onto the tips of each skewer. You can either keep your grapes and strawberries separate, or you can mix and match them. Place all the fruit threaded skewers onto a plate and set aside while you prepare the sugar mixture.
• In a 3-quart heavy-duty saucepan, add the granulated sugar, water, and light corn syrup. Do not stir to avoid crystallizing the sugar.
• Attach a candy thermometer to the side of the saucepan and heat on medium-low.
• While leaving the saucepan undisturbed, allow the mixture to come to a boil and cook until a light golden brown (amber) color and the candy thermometer reads 300°F (hard crack stage). Turn off the heat to the saucepan. This can take between 20-30 minutes depending on how well your saucepan heats up and how your stove top burners heat up. Do not rush this step. by turning up the heat as you will run the risk of burning the sugar. If you burn the sugar mixture, you will have to start over again with a fresh saucepan of sugar, water and corn syrup.
• Working quickly, dip a fruit skewer into the hot sugar syrup, allowing as much excess syrup to drip back into the saucepan, then place the candy coated fruit skewer onto the prepared baking sheet.
• Repeat until all the fruit skewers have been coated in the candy syrup and placed onto the prepared baking sheet. You will need to work quickly with this step as the sugar syrup will start to harden as it cools.
• Allow the candy coated fruit skewers to cool completely, to harden to a hard candy coating, before plating and serving.

Notes

• You do not want any more than 3 pieces of fruit per skewer as the fruit needs to be able to be fully emerged by the hot sugar coating inside the saucepan.
• If you are very careful, you can tilt your saucepan slightly while dipping the fruit skewers to allow more of the sugar syrup to coat the fruit a little higher up on the skewer.
• Please be mindful that you are working with extremely hot sugar for this recipe. This can cause severe burns if the hot sugar touches your skin. This is not a recipe for the kids to help make. It is best that they watch from a safe distance and enjoy the finished product.
• For best results, you want to make sure that your fruit is very dry before dipping into the hot sugar syrup. If the fruit is wet, the sugar coating will not stick to the fruit.
• The best fruits to use are red and green grapes, strawberries, pitted fresh cherries or any fruit that is not moist on the outside. These will hold the sugar coating the best when dipping.
• If you wish, you can omit the light corn syrup in the recipe. However, I find that the corn syrup helps in preventing the granulated sugar from crystallizing when cooked.
• If you rush the process of cooking the sugar and water (step 7) by turning up the heat of the burner, you run the risk of burning or crystalizing the sugar. If this happens, you will need to start over from scratch with a fresh batch of granulated sugar, water and corn syrup.

Nutrition

Calories: 149kcal | Carbohydrates: 39g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 4mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 38g | Vitamin A: 9IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.1mg

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