Tanghulu Recipe: How to Make Chinese Candied Fruit – A Classic Chinese Street Treat
Enjoy a delicious Chinese candied fruit snack with this easy Tanghulu recipe. Learn how to make Tanghulu, a popular street food, featuring crisp candied fruit like strawberry, coated in a sweet glaze. Perfect for a fun and tasty Chinese fruit snack!
Make Tanghulu: Easy Chinese Candied Fruit Recipe for a Sweet Treat
I love making tanghulu, an Asian.candy that shines with a sweet crunch. My first taste was at a street stall full of Chinese snacks with cracked shells. The vendor used a candy thermometer, teaching me how to make tanghulu confidently and giving me tips and tricks for perfecting my asian.candy-making skills. I love candied fruit!!
Ingredients in This Recipe ⬇️
I followed the bing tanghulu recipe, a popular Chinese treat, and wondered if it could rival other Asian candies. My friend said darling ingredients make it unique. I tried fresh berries and candied grapes, finding candy grapes burst with juice. This Chinese dessert is so yummy. I wonder if asian.candy fruit drops are safe to eat. Yet, the crisp coating delightfully seals the flavor. The quick sugar layer shines like a candy apple recipe.
When I searched for candy apples near me, I found a similar treat with a sweet glaze. This dessert has a gorgeous meaning, bringing joy with every bite. The crisp shell reminds me of the whimsical and bright fat Chinese baby figurines in pastry shops.
I keep a fruit dip recipe close for variety. My biggest tip is to watch the sugar, as the texture is key. I enjoy the pop of chewy claus hidden in each candied fruit, a secret surprise. I once read about a carnival favorite inspired by deep-fried dough, and it made me think of tanghulu’s wondrous crunch.
Chef’s Tip: 🌡️ Monitor syrup temperature closely! Aim for about 300°F (150°C) so the sugar hardens perfectly and doesn’t burn.
Pro Advice: 🍓 Dry your fruit thoroughly before dipping. Even tiny water drops can clump your sugar coating or make it crack unevenly.
Key Takeaways
- Glazed fruit sticks is a traditional treat from China with a fun crackle.
- Fresh fruit pairs with hot sugar for a crunchy layer.
- A candy thermometer helps get the right texture.
- Fruit dip recipe ideas add extra flavors.
- Great for anyone craving a quick and crispy dessert.
What is Tanghulu, and Why is it so Popular?
I love the taste of Caramelized fruit skewers, its shiny and crunchy texture. It’s like a special asian.candy made from sugar and water. People often search for it to try the sweet treats with grapes or strawberries.
Origin of Bing Tanghulu Recipe
Long ago, Crispy fruit candy was a simple street snack in China. It was made by boiling rock sugar into syrup and dipping fruit. This tradition has grown into the tanghulu recipe we love today.
How Tanghulu is a Traditional Chinese Street Food
Vendors have been making tanghulu for years using a simple sugar syrup. They quickly dip the fruit and let it harden, creating a sweet treat. I learned about these stalls while looking at a banana pudding recipe, finding a similar comfort in both.
The Unique Appeal of Chinese Candied Fruit Snack
This fruit snack is loved for its perfect mix of crunchy and juicy. People enjoy adding new flavors, like mango peel candy. It’s easy to make Crispy fruit candy with just a few ingredients and a skewer. Its unique taste and cultural charm have won many fans.
How to Make Tanghulu at Home?
I love trying out sweet snacks that remind me of Chinese street food. Making this Crunchy fruit treat recipe at home was exciting. I focused on getting the sugar coating just right for each fruit piece.
I wanted to make sure each fruit had the perfect candy shell. So, I prepared a sugar mixture by heating it over medium heat. I waited for it to reach the ideal consistency.
I also got inspiration from this chocolate chip cookie recipe. It helped me time the sticky ingredients perfectly.
Here’s How to Make the Perfect Syrup
To get a smooth coating, I dissolved granulated sugar in Cold water; this is essential when you want to dip the fruit into the sugar mixture carefully. Some people test it in ice water to see if it hardens. Fast, popular Chinese treats are always a hit. I do the same and taste it to check for that crisp crack.
The Role of Rock Sugar in Achieving the Right Consistency
I mix rock sugar with regular sugar for extra shine. This makes the coating around hawthorn or berry pieces crunchier. It keeps the tangy bite just right.
Using a Candy Thermometer vs Don’t Have a Thermometer
A thermometer helps you hit the sugar stage without guessing. You can test it with ice water if you don’t have one. Dip the fruit skewers right away and work fast before it thickens.
What is the Best Fruit Like for Tanghulu?
- I love trying different fruits to find the best tanghulu mix. I pick small, juicy fruits for this. Melting sugar and boiling it helps.
- Using a baking sheet makes it easier to organize the fruit. Then, I skewer them for a fun snack.
- I aim for a light, crunchy candy coating. It’s important to dip the fruit quickly in hot sugar. This keeps the flavor in.
- For a smooth glaze, I cool the fruit in ice water briefly. This trick helps avoid sticky messes.
- Traditional Chinese methods use hawthorn berries, a favorite treat. These berries make the sugar harden fast. So, I keep an eye on the temperature.
- Adding corn syrup helps stabilize the sugar mix. This way, I avoid chewy tanghulu. It’s all about the right balance.
- When the syrup is ready, I dip the fruit carefully. This ensures an even coat. I store leftovers in an airtight container.
- Exploring different fruits like strawberries and grapes adds color. It’s fun to try new things. For more sweet treats, check out this funnel cake recipe.
- Chewy citrus fruits work well if they’re firm. More complex fruits can handle the heat better. This way, I can insert skewers without splitting the fruit.
Expert Trick: 🥄 For an ultra-thin candy shell, dip each skewer quickly and let the excess drip off. If syrup pools, you risk a thick, sticky layer.
🔥 Quick Tip: ❄️ Have a bowl of ice water ready to immediately cool each coated skewer. This sets the candy coating fast and prevents stickiness.
| Fruit Choice | Flavor Note |
|---|---|
| Strawberries | Bright color and sweet taste |
| Grapes | Juicy snap under the candy shell |
| Hawthorn Berries | Tangy and classic for Traditional Chinese candied fruit |
Why Does Sugar Stick to Fruit is Coated?
Many people wonder why sugar shells stick so well to fruit when learning how to make a Hard candy-coated fruit. Crispy fruit candy is a traditional Chinese treat that turns fresh fruit into a crunchy candy shell, tanghulu without losing its natural sweetness. It’s all about getting the temperature right, even without a thermometer.
When I dip fruit skewers in hot syrup, I hold the skewer carefully. Using fruits like hawthorn or strawberries is common. It won’t stick right if the syrup turns cloudy instead of clear. That’s why using the right sugar-water mix is key.
Crispy fruit candy is a unique snack that satisfies sweet cravings with a crunchy texture. You can make it at home with a simple recipe. Is the asian.candy fruit drops safe to eat, After making it, I store it in a cool place to keep it fresh. For a lighter dessert, I check the recipe card for tips on making mango sticky rice near me. Also, see this resource for ideas that are low in carbs but delicious.
Understanding the Sugar and Water Mixture Ratio
The consistency of the syrup is critical for any fruit snack. It must boil to bring to a boil to form hard asian.candy without burning. The right balance of water is essential for the right texture and taste.
Preventing Sugar Sticking to Your Hands
Using parchment paper under each skewer helps prevent sticking. This way, the fruit is coated but doesn’t stick to your hands, whether following a homemade tanghulu recipe or resting the skewers on nonstick paper is the best approach.
- Use parchment paper or a lightly oiled tray
- Give each skewer enough time to set
How to Store Traditional Chinese candied fruit for Later?
I usually make Traditional Chinese candied fruit with three pieces of fruit per skewer. Strawberries and grapes are my top picks. To make it, I need three ingredients: sugar, water, and fruit.
I mix the sugar and water in a pot. As it thickens, I prepare my fruit. Once ready, I dip the fruit into the syrup.
Best Practices for Storing Homemade Tanghulu Recipe
I soak each skewer in cold water to keep the sugar from sticking. This step helps remove extra syrup. I stir the syrup gently to keep it smooth.
I add equal parts sugar and water. Green grapes add a juicy twist to my favorite batch.
Chef’s Tip: 🍏 Want extra tang? Swap half the water for apple juice in your syrup for a subtle fruity note.
Pro Advice: 🍇 Poke fruit gently so the skewer doesn’t split the piece. Grapes, strawberries, or peeled mandarins are a breeze to skewer without cracks.
Avoiding Common Pitfalls: Let Candied Fruit Harden Properly
After the syrup sets, I store the tanghulu in a cool, dry place. This lets it harden fully. If it’s humid, I use a bowl of ice water to help set the asian.candy or ice-cold water.
Choosing the right fruit is key. Strawberries are sturdy, while smaller fruits work faster. Making asian.candy requires precision, so working quickly and using a candy thermometer is essential. Requires patience to avoid soggy bites. Each skewer is a crunchy treat when stored properly.
How to Make Tanghulu – The Perfect Chinese Candied Fruit Snack
Sweet candied fruit bites, a delicious Chinese candied fruit snack, is a popular street food known for its glossy, crunchy sugar coating. Whether you’re craving strawberry Tanghulu, trying fruits like grapes, or want to make Traditional Chinese candied fruit at home, mastering the process is easy. Choosing the best fruit and reaching the right temperature is key. This guide covers essential steps, including combining the sugar and water, preventing excess syrup, and cooling the skewers in a bowl with cold water for perfect crunch.
The Perfect Recipe
To learn how to make Tanghulu, achieving the perfect sugar coating is key. Start by adding the sugar and water, bringing them to the right temperature without burning. Dip the skewered fruit into the syrup, coating evenly. Placing the skewers in a bowl with cold water helps harden the candy shell quickly. Traditional Chinese candied fruit is best fresh, with a crunchy exterior and juicy centre. Remove any excess syrup for the perfect texture!
Expert Trick: 🍯 Avoid stirring the sugar and water while it heats. Stirring can cause crystallization—swirl the pan gently instead.
🔥 Quick Tip: 🕒 Work in small batches so the syrup won’t cool down too much between dips. Reheat it if it starts thickening.
Best Fruits for Making Traditional Chinese candied fruit
While strawberry Tanghulu is a classic, other fruits like grapes and mandarin slices work great. Different fruits provide unique textures, making each skewer a treat. Choose firm fruits that hold up well in syrup for the best results. The process works best for Traditional Chinese candied fruit (asian.candy) when the syrup has reached the right consistency, forming a crisp outer shell.
Perfecting the Sugar Coating Process
Getting the sugar mixture right is crucial for making Traditional Chinese candied fruit. The trick is to combine the sugar and water and cook until the syrup has reached the right stage—too hot, and it burns; too cool, and won’t harden. Place the fruit into the syrup carefully for even coating, then cool it in a bowl with cold water to remove excess syrup and avoid stickiness. The technique stays the same whether at home or in a Mandarin kitchen.
Frequently Asked Questions – Tanghulu
❓ What is Tanghulu?
Is a traditional Chinese candied fruit snack, typically made by coating skewered fruit with a hard sugar syrup shell.
❓ How to make Tanghulu?
To make this crunchy treat, dip skewered fruit into a sugar syrup mixture and let it harden into a glossy, sweet shell.
❓ How to make Tanghulu in the microwave?
Heat sugar and water in a microwave-safe bowl in short intervals, stirring occasionally, until it reaches the correct caramelization stage.
❓ How much water and sugar do you need for Tanghulu?
Typically, a 2:1 ratio of sugar to water is used. The mixture is heated until it reaches the hard crack stage for proper coating.
❓ How to make Tanghulu with strawberries?
Skewer fresh strawberries, dip them in heated sugar syrup, and let them harden for a crunchy, sweet coating.
❓ Can you use brown sugar for Tanghulu?
Yes, but brown sugar contains more moisture, which may affect the crystallization process and result in a softer coating.
❓ How long does Tanghulu take to harden?
Once coated, the syrup hardens within 5-10 minutes at room temperature.
❓ Where is Tanghulu from?
This candied fruit snack originated in China and has been a popular street food for centuries.
❓ Why is my Tanghulu not hardening?
If your coating stays sticky, the sugar syrup may not have reached the correct temperature (300°F or 150°C).
❓ How to store Tanghulu?
Store it in a cool, dry place at room temperature for up to 24 hours. Refrigeration may cause the sugar coating to soften.
❓ Is Tanghulu healthy?
While made with fresh fruit, the sugary coating adds extra calories. Enjoy it in moderation as an occasional treat.
❓ How to clean a Tanghulu pot?
Fill the pot with hot water and let it sit for a few minutes to dissolve hardened sugar before washing with soap.
❓ Can I make Tanghulu with grapes?
Yes! Grapes work well due to their firm texture, creating a juicy contrast with the hard candy shell.
❓ How long does it take to make Tanghulu?
From preparing the fruit to hardening the coating, the entire process takes about 30 minutes.
❓ Why is my Tanghulu sticky?
If the coating stays sticky, the sugar syrup may not have been heated enough, or humidity in the air could be affecting it.
❓ Can you make Tanghulu with brown sugar?
Yes, but the increased moisture in brown sugar can make it harder to achieve a crisp, glass-like coating.
❓ Is Tanghulu Chinese?
Yes, it is a traditional Chinese snack that dates back to the Song Dynasty and remains a popular street food today.
© 2025 Tanghulu
Conclusion: Mastering the Art of Glazed fruit sticks at Home
Making Tanghulu at home is a fun and rewarding way to enjoy this iconic Chinese fruit snack, asian.candy. Whether searching for Tanghulu near me or preparing it in your Mandarin kitchen, achieving the perfect result requires attention to detail. Carefully place the fruit onto skewers, ensuring they are dry to help the coating adhere properly.
It’s crucial to monitor the heat, as overheating can cause the sugar coating to become too thick or burnt. Always add the sugar and water to the proper ratio for the best results. As the syrup will start to bubble and thicken, make sure the fruit in the syrup is coated evenly before transferring it to a bowl with cold water to harden. With practice, you’ll find which fruits work best for Glazed fruit sticks, turning this sweet treat into a homemade favorite!
Chef’s Tip: 🍋 For a refreshing zing, add a pinch of lemon zest to the syrup right before dipping. It cuts sweetness with bright citrus flavor.
Pro Advice: 🍽️ Serve Traditional Chinese candied fruit within a few hours for best crunch. After that, humidity might soften the candy shell, losing the satisfying snap!
Tanghulu Recipe 🍓 (Chinese Candied Fruit)
Equipment
- Small saucepan
- Candy thermometer (optional)
- Large bowl (for ice water bath)
- Baking sheet or plate for cooling
Ingredients
- 1 lb strawberries grapes, or other fruits of choice (~30 pieces) 🍓🍇
- 2 cups white sugar 🥄
- 1 cup water 💧
Instructions
- Prepare the Fruit:
- Wash the fruit thoroughly and pat it completely dry to ensure the sugar coating sticks. Remove any leaves, stems, or inedible parts. Skewer up to 3 pieces per stick to make handling easier.
- Make the Syrup:
- In a saucepan over low to medium heat, add sugar and water without stirring. Let the mixture come to a boil and simmer until it thickens into a golden, syrupy consistency (around 300°F/150°C). This takes about 10-20 minutes.
- Test the Syrup:
- Drop a spoonful of syrup into a bowl of ice water. If it hardens instantly and cracks when bent, the syrup is ready.
- Coat the Fruit:
- Dip the fruit skewers quickly into the syrup, swirling to coat evenly with a thin layer. Immediately submerge the skewer into the ice water bath to harden the sugar shell.
- Serve and Enjoy:
- Place the skewers on a plate to set. Repeat with the remaining fruit, working quickly to avoid burning the sugar. Serve and enjoy the crunchy goodness! 🍡✨
Video
Notes
Tips for the Perfect Tanghulu 💡
- 🥶 Keep it cool: Ensure the fruit is fully dry before coating to prevent the sugar from sliding off.
- 🍯 Perfect syrup: Avoid stirring the sugar mixture to prevent crystallization.
- 🍇 Best fruits: Strawberries, grapes, and mandarin slices work best for Tanghulu, but you can also try kiwi and pineapple.
- ❄️ Quick setting: Always have your ice water bath ready to ensure the candy coating hardens properly.
Variations & Add-ons 🍬
- 🌈 Colorful Twist: Add a few drops of food coloring to the syrup for a fun, colorful finish.
- 🌶️ Spicy Kick: Sprinkle some chili flakes on the freshly dipped Tanghulu for a sweet and spicy fusion.
- 🍋 Citrus Flavor: Add a bit of lemon zest to the syrup for a refreshing twist.
- 🍫 Chocolate Drizzle: Once cooled, drizzle with melted chocolate for an indulgent treat.
Notes 📝
- 🔥 Be cautious when working with hot sugar, as it can burn quickly.
- 🥶 Tanghulu is best enjoyed fresh but can be stored in an airtight container for up to a day.
- 🍭 If the syrup starts to harden in the pot, reheat gently to bring it back to liquid form.
Nutrition
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
