Tanghulu (Candied Fruit Skewers)
Tanghulu is a traditional Chinese snack featuring fresh fruit coated in a hard, clear sugar candy shell. This recipe uses common fruits like strawberries and grapes, offering a delightful crunch followed by juicy sweetness. It's a simple yet impressive vegan dessert.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 528 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 cupgranulated sugar
- 1 cupwater
- 250 gstrawberry, hulled
- 250 ggrape
Equipment
saucepan · wooden skewers · parchment paper · baking sheet · candy thermometer
The method
Step by step
- 1
Wash and thoroughly dry the strawberries and grapes. It's crucial for the fruit to be completely dry for the sugar coating to adhere properly.
About 5 min
Cook’s note: Use a paper towel to pat the fruit dry, then let it air dry for a few minutes.
- 2
Thread the prepared fruit onto wooden skewers. You can alternate fruits or use one type per skewer.
About 5 min
Cook’s note: Don't overcrowd the skewers; leave space between fruits for even coating.
- 3
Prepare a baking sheet by lining it with parchment paper or a silicone mat. This is where the coated fruit will cool.
About 1 min
- 4
In a medium saucepan, combine the granulated sugar and water. Stir gently to dissolve the sugar.
About 1 min
Cook’s note: Avoid stirring too vigorously once boiling, as this can cause crystallization.
- 5
Place the saucepan over medium-high heat and bring the mixture to a boil without stirring. Once boiling, insert a candy thermometer.
About 3 min
- 6
Continue to boil the syrup until it reaches 300-310°F (149-154°C), which is the hard crack stage. This will take about 8-12 minutes.
About 10 min
Cook’s note: Keep a close eye on the temperature; it can rise quickly at the end.
- 7
Once the syrup reaches the desired temperature, immediately remove the saucepan from the heat.
- 8
Carefully dip each fruit skewer into the hot sugar syrup, rotating to ensure an even and complete coating. Work quickly, as the syrup will start to harden.
About 2 min
Cook’s note: Tilt the pot slightly to gather enough syrup for dipping.
- 9
Allow any excess syrup to drip off, then place the coated skewers onto the prepared baking sheet.
About 1 min
- 10
Let the Tanghulu cool and harden completely at room temperature for at least 10 minutes before serving.
About 10 min
Cook’s note: Do not refrigerate, as this can make the candy coating sticky.
Per serving
Nutrition
- Calories
- 528.1kcal
- Protein
- 0.9g
- Carbs
- 136.1g
- Fat
- 0.3g
- Fibre
- 1.8g
- Sugar
- 133g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store Tanghulu at room temperature in a dry place for best results.
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