Sparkling Candied Fruit (Tanghulu) Recipe
Homemade Tanghulu: A Fun and Delicious Candied Fruit Treat
Indulge in the delightful crunch and burst of sweetness with homemade Tanghulu! This popular Chinese candied fruit treat features fresh fruits coated in a glossy, hard candy shell. It’s a visually stunning snack that’s perfect for parties, holidays, or just a fun afternoon project. While incredibly tasty, please be mindful that the hard candy shell can be challenging for those with weaker teeth, so enjoy with care! We find that strawberries make for an exceptionally delicious Tanghulu, offering a perfect balance of tartness and sweetness. Consider making these for a delightful White Day gift!
Tanghulu Ingredients
- 4 Strawberries
- 4 Grapes (seedless varieties recommended)
- 1 Small Tangerine
- 1 cup Sugar (approx. 200g)
- 1/2 cup Water (approx. 100ml)
Cooking Instructions
Step 1
Select your desired fruits for the Tanghulu. Strawberries, grapes, and tangerines are classic choices, but you can also experiment with kiwi, cherry tomatoes, or apple slices. Thoroughly wash all fruits and ensure they are completely dry. Any moisture will prevent the sugar coating from adhering properly. Thread two pieces of fruit onto each skewer, leaving a small gap between them. Alternating fruits, like a strawberry and a grape, can create a beautiful visual effect.
Step 2
For tangerines, it’s best to use smaller, firmer ones. You can either pierce them directly with the skewer (preferably the thicker end of a wooden chopstick for stability) through the stem area, or peel them first for a cleaner look. Ensure the tangerine is securely attached to the skewer.
Step 3
In a saucepan, combine 1 cup of sugar (about 200g) and 1/2 cup of water (about 100ml). This ratio is key to achieving the perfect hard candy consistency. **Crucially, do not stir the mixture once the sugar and water are combined.** Stirring can cause sugar crystals to form, resulting in a cloudy or sticky coating rather than a crisp one.
Step 4
Mastering the heat is essential for perfect Tanghulu. Begin by boiling the sugar mixture over high heat until it comes to a rolling boil. Then, reduce the heat to medium and let it simmer gently. Once the bubbles become larger and less frequent, switch to low heat. To test if the syrup is ready, dip the tip of a wooden skewer into the syrup and then into a glass of ice water. If it hardens quickly into a solid candy, it’s ready. Alternatively, you can observe the syrup; when it reaches a light amber color and thickens significantly, it’s close.
Step 5
With the heat on the lowest setting, it’s time for the crucial coating step. Quickly dip each fruit skewer into the hot syrup, swirling it to coat the fruit evenly. Work swiftly to ensure the candy shell forms before the syrup cools too much or starts to burn. Don’t worry if your first few attempts aren’t perfect; practice makes perfect with this technique!
Step 6
After coating, gently rotate the skewer a few times to allow any excess syrup to drip off and to create an even shell. Once satisfied with the coating, stand the skewers upright in a cup to cool and harden. It’s helpful to use a sturdy, weighted cup so the Tanghulu doesn’t tip over as it sets. Allow them to cool completely.
Step 7
Congratulations, you’ve made delicious Tanghulu! Remember, due to the hard candy coating, Tanghulu can be tough on the teeth. Please enjoy it cautiously, especially if you have dental sensitivities. Among the fruits, strawberries offer a delightful balance of tartness and sweetness that shines through in Tanghulu, making them a top recommendation! Homemade Tanghulu also makes a wonderful and unique gift, perfect for occasions like White Day. Enjoy your sweet creation!
