Sparkling Tanghulu: Homemade Candied Fruit Delights
Dazzlingly Sweet Tanghulu – Your Eyes Will Sparkle 😉
Experience the irresistible crunch and supreme sweetness of this candied fruit snack, coated in a glistening sugar syrup! Only those who have tasted it know the delightful crispiness and ultimate sweetness! All Recipes, Man-made Recipe. Get ready to create a showstopper dessert that’s as beautiful as it is delicious!
Essential Ingredients- Fresh Strawberries (as needed)
- Sweet Green Grapes (as needed)
- Juicy Red Grapes (as needed)
Syrup Ingredients- Granulated Sugar 200g
- Water 100g
- Corn Syrup or Oligosaccharide 2 Tbsp (This prevents sugar crystallization and adds a beautiful sheen!)
- Granulated Sugar 200g
- Water 100g
- Corn Syrup or Oligosaccharide 2 Tbsp (This prevents sugar crystallization and adds a beautiful sheen!)
Cooking Instructions
Step 1
Begin by thoroughly washing your chosen fruits under running water. It’s crucial to dry them completely with paper towels afterward. Any residual moisture can prevent the sugar syrup from adhering properly and might result in a sticky coating. Gently pat them dry, or let them air dry for a bit on a paper towel-lined plate.
Step 2
Now, let’s prepare the magical sugar syrup for your tanghulu! In a saucepan, combine 200g of granulated sugar, 100g of water, and 2 tablespoons of corn syrup. Place the saucepan over medium heat and stir gently until the sugar is completely dissolved. Let it come to a boil.
Step 3
Once the sugar syrup has fully dissolved and starts to boil, reduce the heat to low. You’ll notice the syrup becoming thicker and more viscous, with bubbles beginning to form. Be careful not to overcook it, as it can burn or become too hard. The ideal temperature is around 150-160°C (300-320°F). If you don’t have a thermometer, test by dropping a bit of syrup into cold water – it should form a hard, brittle thread.
Step 4
Carefully dip the dried fruits, skewered on sticks, into the hot sugar syrup. Quickly twirl them around to ensure an even coating. Work swiftly, as the syrup can harden rapidly, and you don’t want to cook the fruit. A quick dip and coat is the key!
Step 5
Place the syrup-coated fruit skewers onto a baking sheet lined with parchment paper. Arrange them with a little space between each skewer to prevent them from sticking together as they cool, ensuring a beautiful presentation.
Step 6
Finally, let the tanghulu set in a cool place for about 30 minutes. Avoid putting them in the refrigerator, as this can make the coating too hard. A cool room or a breezy balcony is ideal. Once the sugar coating is firm and has a beautiful, glossy shine, your delicious tanghulu is ready to be enjoyed! Get ready for a burst of sweet and crunchy perfection.
