Tanghulu: Candied Fruit Skewers Recipe

Introduction

Tanghulu is a traditional Chinese snack featuring fresh fruit coated in a crisp, sweet sugar shell. This delightful treat combines the natural juiciness of grapes and strawberries with a beautifully hardened candy glaze, perfect for a refreshing and fun snack.

Ingredients

• 1 cup green grapes, rinsed and patted dry very well
• 10 to 12 small strawberries, approximately 1½ inch in size
• 2 cups granulated sugar
• 1 cup water
• 2 tablespoons light clear corn syrup

Instructions

1. Step 1: Line a medium sized baking sheet with parchment paper and set aside.
2. Step 2: Rinse the green grapes under cool running water, pat them dry thoroughly, and place them onto a plate.
3. Step 3: Rinse the strawberries under cool running water, pat dry, and remove the stems and leaves using a small sharp paring knife, taking care not to make large holes. Place the hulled strawberries onto a plate.
4. Step 4: Thread 2-3 pieces of fruit onto the tips of each 7-8 inch wooden skewer using the sharp end, keeping grapes and strawberries separate or mixed as you prefer. Set the skewers aside on a plate.
5. Step 5: In a 3-quart heavy-duty saucepan, combine the granulated sugar, water, and light corn syrup. Do not stir to avoid crystallization.
6. Step 6: Attach a candy thermometer to the saucepan and heat over medium-low heat.
7. Step 7: Allow the mixture to boil undisturbed until it reaches a light golden brown (amber) color and 300°F on the candy thermometer (hard crack stage). This may take 20-30 minutes. Turn off the heat once reached. Avoid increasing heat to prevent burning the sugar.
8. Step 8: Working quickly, dip each fruit skewer into the hot sugar syrup, letting excess drip back into the pan, then place it on the prepared baking sheet.
9. Step 9: Repeat with all skewers, working promptly as the syrup hardens as it cools.
10. Step 10: Allow the coated fruit skewers to cool completely until the candy coating is hard and crisp before serving.

Tips & Variations

• Use a heavy-bottomed saucepan for even heat distribution to prevent burning the sugar.
• Mix different fruits like blueberries or cherries for added variety.
• Ensure fruit is completely dry before dipping to help the candy coating stick properly.
• If sugar crystallizes, discard and start fresh to maintain a clear, smooth coating.

Storage

Store tanghulu in an airtight container at room temperature for up to 1 day to maintain crispness. Avoid refrigeration as humidity can soften the candy coating. For best results, enjoy fresh on the day they are made.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why did my sugar syrup become grainy or crystallize?

This happens if the sugar is stirred during heating or if sugar crystals get into the syrup. Avoid stirring once it starts boiling and wipe down the sides of the pan to prevent crystals from forming.

Can I use other fruits besides grapes and strawberries?

Yes, fruits like blueberries, cherries, or small apple slices work well. Just make sure they are dry and firm to hold up under the hot sugar coating.

Tanghulu: Candied Fruit Skewers Recipe

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Tanghulu is a traditional Chinese snack featuring fresh green grapes and strawberries coated in a shiny, crunchy hardened sugar syrup. This recipe guides you through threading fresh fruit onto skewers and dipping them in a perfectly boiled sugar syrup to achieve the signature hard candy shell, creating a delightful blend of tart fruit and sweet crispness.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 to 10 skewers 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Fruit

• 1 cup green grapes, rinsed and thoroughly dried
• 10 to 12 small strawberries (approximately 1 ½ inch), rinsed, hulled, and dried

Sugar Syrup

• 2 cups granulated sugar
• 1 cup water
• 2 tablespoons light clear corn syrup

Instructions

1. Prepare baking sheet: Line a medium-sized baking sheet with parchment paper and set aside to catch the candy-coated fruit as they cool.
2. Prepare grapes: Rinse green grapes under cool running water, then pat very dry using a paper towel to ensure no moisture remains; place them onto a plate.
3. Prepare strawberries: Rinse strawberries under cool running water, pat dry thoroughly, then hull each by removing the stem and leaves carefully without making a large hole; place onto a plate.
4. Skewer the fruit: Using the sharp end of a 7-to-8-inch wooden skewer, thread 2 to 3 pieces of fruit per skewer, either keeping grapes and strawberries separate or mixed as desired. Arrange the skewers on a plate and set aside while you prepare the syrup.
5. Combine sugar ingredients: In a 3-quart heavy-duty saucepan, add granulated sugar, water, and light clear corn syrup—do not stir to avoid crystallization.
6. Attach candy thermometer and heat: Fix a candy thermometer to the saucepan’s side. Heat the mixture on medium-low without stirring, allowing it to reach a boil.
7. Cook to hard crack stage: Let the syrup cook until it turns a light golden brown (amber) color and the thermometer reads 300°F (hard crack stage). This usually takes 20 to 30 minutes. Turn off the heat promptly to prevent burning.
8. Dip fruit skewers: Quickly dip each fruit skewer into the hot syrup, letting excess syrup drip back into the pan, then place on the prepared baking sheet.
9. Repeat coating: Continue dipping all fruit skewers in the syrup, working fast before the syrup hardens.
10. Cool and serve: Allow the candy-coated fruit skewers to cool completely on the baking sheet until the hard candy shell sets before serving.

Notes

• Make sure the fruit is completely dry before dipping; moisture can prevent the sugar coating from hardening properly.
• Do not stir the sugar mixture while heating to avoid crystallization.
• Use a candy thermometer for accurate temperature; reaching 300°F is crucial for the hard crack stage.
• Work quickly when dipping the fruit as the syrup hardens fast upon cooling.
• If the syrup burns, discard and start over to avoid bitterness and grainy texture.
• Wooden skewers work best to hold the fruit and withstand the hot syrup.

Keywords: Tanghulu, Chinese candied fruit, fruit skewers, hard candy coating, traditional Chinese snack, strawberry recipe, grape recipe, candy syrup coating