Tanghulu (Chinese Candied Fruit)
Introduction
Tanghulu, or Chinese Candied Fruit, is a mesmerizing snack that combines the vibrant flavors of fresh fruit with a dazzling glass-like sugar shell. With every bite, you get a perfect contrast—crunchy sweetness on the outside and juicy freshness on the inside. It’s visually stunning, deliciously simple, and a guaranteed crowd-pleaser, whether served at a party or as a whimsical family treat.
Why Make Tanghulu?
Tanghulu stands out not only for its beauty, but for its irresistible texture: the satisfying crackle of sugar wrapping succulent, tangy fruits like strawberries, grapes, or mandarin wedges. This fusion of texture and taste makes tanghulu unique among sweet snacks, offering the perfect combination of nostalgia, playfulness, and pure flavor in every bite.
Preparing the Fruit for Tanghulu
Start with fresh fruits—berries, grapes, cherry tomatoes, or even slices of kiwi. Uniformity in size is key for even cooking and aesthetic appeal, so consider using something like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to quickly and evenly prep your fruit. Once chopped, be sure to thoroughly pat fruit dry to help the sugar coating adhere.
Thread prepared fruit onto bamboo skewers, leaving space at the bottom for holding. If you plan to serve tanghulu at a gathering, protect your surfaces with a Pureegg Plastic Table Cloth Disposable 10 Pack, White for an easy cleanup.
Making the Hard Sugar Syrup
To get that signature glossy shell, cooking sugar to the right temperature is crucial. Use a nonstick pan like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch for even heating and easy syrup handling. Stir together sugar and water, and heat until it reaches hard crack stage (about 300°F/150°C). For accuracy, a kitchen thermometer like the ThermoPro TP19H Digital Meat Thermometer takes the guesswork out, ensuring a shatteringly crisp result.
Dipping and Setting Your Tanghulu
Quickly dip the skewered fruit into the hot syrup, rotating to coat completely. Work fast, as the syrup hardens quickly. To prevent sticking, lay your finished tanghulu on a sheet from the Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet. The parchment ensures an easy release of the candy-coated treats, keeping their glassy shell intact.
Serving and Storing Chinese Candied Fruit
Tanghulu is best enjoyed fresh, where the contrast between the crunch and juiciness is at its peak. Serve immediately after the sugar has set. If you’d like to store them for short periods, use airtight food containers like Rubbermaid Brilliance Food Storage Containers, Set of 5 to preserve freshness and prevent sticking.
Nutritional Information and Serving Size
One batch of tanghulu (about 10 skewers, depending on fruit size) serves 5 to 6 people. Each skewer typically contains under 100 calories (depending on fruit and amount of sugar coating), making it a relatively light treat—albeit a sugary one!
Chinese Candied Fruit (Tanghulu) At a Glance
This classic street snack’s allure lies in its simplicity and beauty. A thin, shiny sugar shell encases fresh fruit—eye-catching, texturally unique, and absolutely delicious. Tanghulu is proof that the best recipes are often the simplest, with each bite delivering a symphony of crunch and freshness.
Ingredients
Instructions
- Wash and dry your chosen fruits thoroughly. For faster, even chopping, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. Thread fruit onto bamboo skewers, leaving a portion at the bottom as a handle.
- Line a tray or baking sheet with a strip of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet to prepare for setting the finished candied fruit.
- Combine sugar and water in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium heat. Stir until dissolved, then stop stirring as it boils. Use the ThermoPro TP19H Digital Meat Thermometer to check the syrup temperature. When it reaches about 300°F (hard crack stage), remove from heat.
- Quickly dip each skewer of fruit into the sugar syrup, turning to coat completely. Hold over the pot to let excess syrup drip off.
- Place the dipped fruit onto your prepared parchment-lined tray. Allow to set until the sugar hardens into a clear, hard shell.
- Serve the tanghulu as soon as the candy coating is hard and enjoy the contrasting textures!
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Tanghulu brings a bright, playful sweetness to any table, its crystalline shells making every bite both satisfying and beautiful. Try it once and it’s sure to become your go-to recipe for special occasions and fun family treats!