Sweet and Tangy Tangerine Tanghulu
Easy Tangerine Tanghulu Recipe: Make it in Minutes!
Here’s a simple recipe for making sweet and tangy tangerine tanghulu at home. This delightful treat features a crispy, sugary shell encasing juicy tangerines. Perfect for a fun snack with family or friends!
Main Ingredients
- Tangerines, 15-20
- Sugar, 2 cups (using a paper cup for measurement)
- Corn syrup or Oligosaccharide, 1 cup (using a paper cup for measurement)
- Water, 1 cup (using a paper cup for measurement)
Supplies
- Wooden skewers
- Parchment paper
- Saucepan
- Ladle
- Cold water (for syrup test)
- Wooden skewers
- Parchment paper
- Saucepan
- Ladle
- Cold water (for syrup test)
Cooking Instructions
Step 1
First, measure out the ingredients for the tanghulu syrup. Use a paper cup for convenience, ensuring a ratio of 2 cups sugar, 1 cup corn syrup (or oligosaccharide), and 1 cup water (2:1:1).
Step 2
Combine the measured sugar, corn syrup, and water in a saucepan. Place over medium-high heat and bring to a boil. Crucially, do not stir the mixture while it’s boiling! Stirring can cause sugar crystals to form, resulting in a less smooth coating.
Step 3
While the syrup is cooking, wash the tangerines thoroughly and peel them. Thread 2-3 tangerines onto each wooden skewer. Gently pat them dry with a paper towel if any juice has seeped out.
Step 4
Once the syrup has thickened, reduce the heat to low. To check if the syrup is ready, drop a small amount into a cup of cold water. If it hardens into a brittle consistency, it’s done. If it remains soft or sticky, continue boiling it for a bit longer.
Step 5
Lay out parchment paper on a plate or baking sheet. Using a ladle, carefully pour the hot syrup over the skewered tangerines to coat them evenly. Let them cool at room temperature for about 15 minutes until the coating hardens. (Important: Do not refrigerate or freeze, as this can cause the syrup to melt or become too hard.)
