Sweet and Tangy Strawberry Tanghulu (Perfectly Made Without Corn Syrup!)
Easy and Delicious Strawberry Tanghulu Recipe Made at Home Without Corn Syrup
Introducing a special homemade treat made with fragrant spring strawberries: the Strawberry Tanghulu recipe! You can also try variations with blueberries in the summer or tangerines in the fall/winter. You can achieve a perfect syrup consistency without corn syrup, using only sugar and water. With the right ratio, heat control, and timing, anyone can create crispy and sweet tanghulu. Shall we start making delicious strawberry tanghulu together with Eunhagye Mom?
Main Ingredients- 1/2 pack Strawberries
- 1 cup Granulated Sugar (200g)
- 1/2 cup Water (100ml)
Cooking Instructions
Step 1
First, wash the fresh strawberries thoroughly. You can gently soak them in water with a little baking soda, then rinse them under running water. This effectively removes any dirt or pesticide residue from the surface of the strawberries.
Step 2
Carefully remove the strawberry stems using a small knife. Trim them neatly, being careful not to damage the fruit.
Step 3
It’s crucial to remove excess moisture from the washed strawberries. After briefly draining them in a colander, spread the strawberries on a kitchen towel. Place another layer of kitchen towel on top and gently press to absorb the water. Since the strawberry flesh can easily become mushy, avoid rubbing too hard and aim to remove moisture quickly.
Step 4
Now, let’s skewer the strawberries! You can use leftover skewers from making ‘Jeon’ (savory pancakes) to thread three strawberries onto each for a fuller look, or use toothpicks to skewer one strawberry each for a delicate presentation. Regardless of how you skewer them, they’ll be equally delicious once eaten! 😊 Here’s a tip: using smaller-sized strawberries makes them look prettier and easier to work with.
Step 5
Let’s make the syrup, the star of tanghulu! A sugar-to-water ratio of ‘2:1’ (2 cups sugar to 1 cup water) creates an excellent syrup consistency without corn syrup. This ratio is also very useful for making sweet potato ‘Goguma Mattang’! Use a small saucepan, similar to one you might use for baby food, rather than a pan with a wide base. A narrower pot is better for boiling syrup.
Step 6
Syrup Stage 1: Combine sugar and water in the pot and start boiling over medium heat. Bubbles will begin to appear around the edges of the pot.
Step 7
Syrup Stage 2: As it continues to boil, the bubbles will gradually expand, filling about 2/3 of the pot. You don’t need to stir continuously at this stage.
Step 8
Syrup Stage 3: The bubbles will fill the center of the pot, becoming larger and thicker. Once the sugar is completely dissolved and the syrup looks clear with thick bubbles rising, reduce the heat to very low. Now, it’s time to thinly coat the fruit skewers with syrup.
Step 9
See? You can create such a clear and glossy syrup without corn syrup! I’ve prepared a short video showing the perfect moment for coating tanghulu, so please play it if you’re curious! (Adding a video link or description would be even better)
Step 10
Now, dip the strawberry skewers into the simmering syrup, or use a wooden spoon to drizzle the syrup evenly over the strawberries. If you hold the skewer and turn it while drizzling, the syrup will coat more uniformly. Avoid applying too thick a layer, as it can become too hard once cooled. A thin coating is best.
Step 11
Carefully place the syrup-coated strawberry skewers on parchment paper and let them harden. They will harden into a beautiful, glossy candy, just like strawberry candies! Tanghulu typically takes about 30 minutes to harden. It’s best to let them cool in a cool place. During the summer, you can refrigerate them to speed up the process. Since the weather is cool now, I placed them on the veranda to set. Enjoy your delicious homemade strawberry tanghulu!
