Imagine biting through a glassy, super-thin candy shell that shatters with a satisfying crack, revealing a sweet, juicy strawberry inside. This is the magic of Tanghulu, the popular and mesmerizing street food treat that you can now easily make in your own kitchen! Using just a few simple ingredients, you can create these stunning, jewel-like fruit skewers. It’s a fun and delicious project, perfect for parties, a special dessert, or whenever you want to make something truly spectacular.
Prep Time: 15 mins
Total Time: 30 mins (includes candy-making time)
Servings: 6-8 Skewers
Ingredients:
For the Candied Fruit:
- 1 pint fresh strawberries, washed and thoroughly dried
- 2 cups granulated sugar
- 1 cup water
- 1/4 cup light corn syrup (helps prevent crystallization)
- 6–8 bamboo skewers
Instructions:
- Prepare the Fruit: Make sure your strawberries are completely dry—any moisture will prevent the candy from sticking properly. Skewer 2-3 strawberries onto each bamboo skewer and set them aside on a tray lined with parchment paper.
- Make the Sugar Syrup: In a small, heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir gently just until the sugar is dissolved before you turn on the heat.
- Heat the Syrup (Do Not Stir!): Place the saucepan over medium-high heat and bring the mixture to a boil. Clip a candy thermometer to the side of the pan. Let the syrup cook, without stirring, until it reaches the “hard crack” stage, which is between 300°F and 310°F (149°C – 154°C). This can take 10-15 minutes.
- Dip the Skewers: As soon as the syrup reaches the correct temperature, turn off the heat. Working very quickly and carefully, tilt the saucepan and dip a fruit skewer into the hot syrup, twirling it to coat all sides of the fruit.
- Let Harden: Lift the skewer out of the syrup, allowing any excess to drip off for a few seconds. Immediately place the coated skewer on your prepared parchment paper. The candy shell will harden into a glass-like coating within a minute. Repeat with the remaining skewers.
- Serve Immediately: Tanghulu is best enjoyed within an hour of making it. The moisture from the fruit will eventually cause the candy shell to soften and become sticky. Listen for that amazing crunch!
Recipe Notes:
- A Candy Thermometer is Your Best Friend: For foolproof results, a candy thermometer is highly recommended. It takes all the guesswork out of knowing when your sugar is at the perfect temperature for that glassy, non-sticky coating.
- The Ice Water Test: If you don’t have a thermometer, you can test for the hard crack stage by dropping a tiny bit of syrup into a bowl of ice water. If it instantly hardens into brittle threads that snap when you try to bend them, it’s ready.
- Work Quickly and Safely: Hot sugar syrup is extremely hot and can cause serious burns. Work quickly but always be careful. This is a great recipe to make with older kids, but an adult should always handle the hot syrup.
- Humidity is the Enemy: Tanghulu is best made on a dry, low-humidity day. Excess moisture in the air can make the candy shell become sticky much faster.
- Fruit Variations: This technique works beautifully with other fruits! Try using seedless grapes, mandarin orange segments, pineapple chunks, or kiwi slices. Ensure any fruit you use is patted completely dry.
There you have it—your very own stunning, crackly, and delicious Tanghulu, made right at home! This recipe is a fantastic way to turn simple fruit into a show-stopping treat that’s as fun to make as it is to eat. We hope you have a blast making (and eating!) this delightful dessert.
Estimated Nutritional Information (per skewer)
Calories: 220; Fat: 0g; Carbohydrates: 56g; Sugar: 55g; Protein: 0g; Sodium: 10mg; Fiber: 1g;
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
