There is something truly magical about the shiny, crackly coating that envelops sweet, juicy fruit in this Tanghulu (Chinese Candied Fruit Skewers) Recipe. This beloved traditional Chinese treat offers a perfect balance of crisp sugar candy and fresh, vibrant fruit—a texture and flavor combination that is impossible to resist. Whether you are looking for a stunning dessert to impress your guests, a fun family activity, or simply a delightful twist on fruit, Tanghulu is the answer. The process is as rewarding as the final bite, making it a joyful experience to make and enjoy.
Ingredients You’ll Need
Gathering your ingredients for Tanghulu (Chinese Candied Fruit Skewers) Recipe is wonderfully straightforward. Each element plays a key role, shining a spotlight on the fresh fruit while the sugar mixture brings that irresistible glossy shell and crunch.
- Fresh fruit (1 1/2 cups): Choose vibrant berries, grapes, kiwi, or segments of orange for natural sweetness and colorful variety on your skewers.
- Granulated sugar (2 cups): The essential ingredient for creating the crisp, crackling candy coating that makes Tanghulu so addictive.
- Water (1 cup): Helps dissolve the sugar evenly and achieve the perfect syrupy consistency for the candy shell.
- Wooden skewers: These keep your fruit pieces neatly arranged and make dipping and eating a breeze.
- Parchment paper or silpat mat: Used to set the skewers after dipping, preventing sticky mess and ensuring a smooth finish on the candy coating.
How to Make Tanghulu (Chinese Candied Fruit Skewers) Recipe
Step 1: Prepare and Skewer the Fruit
Begin by washing your chosen fruit thoroughly and carefully patting it dry—this step is crucial because any moisture on the surface will prevent the sugar from sticking properly. Thread the fruit pieces neatly onto wooden skewers, creating little edible masterpieces that are ready for their candy coating. Setting the skewers aside on parchment paper or a silpat mat helps keep everything organized and mess-free for the next delicious step.
Step 2: Create an Ice Bath
To quickly test when your sugar syrup reaches the perfect stage, prepare a rimmed baking sheet or a medium-large pan with at least one inch of cold water and add a few ice cubes. This ice bath will be your secret weapon to ensure the candy coating hardens just right—firm but not burnt or brittle.
Step 3: Dissolve the Sugar Without Stirring
Add the granulated sugar to a clean pot and gently pour the water over it, ensuring all sugar crystals are wetted. It’s important not to stir the mixture at this point; instead, give the pot a gentle shake if necessary to encourage even dissolution. Attaching a candy thermometer to the side of the pot will help you monitor the sugar as it heats up evenly to the perfect temperature.
Step 4: Boil Sugar to Hard Crack Stage
Bring the sugar and water to a rolling boil over high heat. The magic number to watch for is 250°F on your candy thermometer—this is the “hard crack” stage. To check, dip a wooden skewer into the hot sugar then immediately into your ice water bath. If the syrup hardens to a firm, brittle thread that snaps easily, the syrup is ready. If it’s still pliable, continue boiling but be careful not to let the temperature creep past 300°F to avoid burning the sugar.
Step 5: Cool the Pot Slightly
Once the syrup reaches the desired temperature, turn off the heat and briefly dip the pot into the ice water bath for just one second. This quick cooling will halt further cooking and slightly thicken the syrup, making it easier to work with when dipping your fruit skewers.
Step 6: Dip and Coat the Fruit Skewers Quickly
Tip the pot so the hot sugar syrup pools on one side, allowing you to dip each fruit skewer smoothly. Submerge the skewer into the syrup and twirl it to coat evenly, letting any excess drip back into the pot. Lay each freshly dipped skewer down on your parchment or silpat and move quickly to catch all your skewers before the syrup hardens. Serve immediately for that perfect crunch atop sweet, juicy fruit.
How to Serve Tanghulu (Chinese Candied Fruit Skewers) Recipe
Garnishes
To elevate the visual and flavor experience, feel free to sprinkle a touch of edible glitter, crushed nuts, or even a dusting of cinnamon onto your Tanghulu skewers right after dipping, while the candy coating is still wet. These small touches can add an exciting texture or a hint of warmth to the classic crisp sweetness.
Side Dishes
Since Tanghulu is itself a delightful treat, it pairs wonderfully with simple accompaniments. Try serving alongside a scoop of lightly sweetened yogurt or a small dish of matcha ice cream to balance the shiny sweetness with creamy and earthy notes. Fresh mint leaves on the side also add an aromatic burst that brightens every bite.
Creative Ways to Present
Present your Tanghulu skewers standing upright in a decorative glass or bamboo stand to make a vibrant centerpiece that invites guests to dive in. For a party, arrange skewers in a colorful fan shape atop a platter or nestle them in a bed of crushed ice for a refreshing presentation. Don’t hesitate to mix fruit types and colors for a truly eye-catching display that celebrates this stunning treat.
Make Ahead and Storage
Storing Leftovers
Tanghulu is best enjoyed fresh for that impeccable candy snap, but if you must store leftovers, place your coated skewers in an airtight container at room temperature. Avoid refrigeration as moisture can cause the sugar shell to soften and lose its crunch. Leftovers should be eaten within one day for the best texture.
Freezing
Freezing candied fruit is not recommended because the crystallized sugar shell can crack and become sticky once thawed, compromising the delightful texture that makes Tanghulu so unique. Fresh is always better for this recipe!
Reheating
Since the magic of Tanghulu is in its crisp, freshly made candy shell, reheating is not advisable. The sugar coating will soften and lose its characteristic snap. Instead, enjoy this treat immediately after making it to capture the full textural experience.
FAQs
Can I use other fruits besides those listed?
Absolutely! While traditional Tanghulu often features berries, grapes, or citrus, you can experiment with strawberries, pineapple chunks, or even small apple slices. The key is choosing firm fruits that hold their shape when skewered and coated.
What if my sugar syrup crystallizes while cooking?
Crystallization can happen if sugar crystals stick to the pot sides or if stirred too early. To prevent this, avoid stirring once the water and sugar are combined. You can also rinse the pot sides with a wet pastry brush to dissolve stray crystals.
Is it possible to make Tanghulu vegan-friendly?
Yes! This recipe relies solely on fruit and sugar syrup, both naturally vegan. Just ensure your sugar is processed without bone char if that is a concern for you.
How do I prevent the sugar coating from sticking to my teeth?
Let the skewers cool fully on parchment paper, allowing the candy to harden completely. This firm shell is less likely to stick, creating that satisfying crack when you bite it.
Can I make Tanghulu without a candy thermometer?
While a candy thermometer is the best tool for precision, you can do a cold water test by dipping syrup in cold water and observing its firmness. It should form a hard, brittle thread that snaps easily to indicate the candy is ready.
Final Thoughts
If you’re ready to treat yourself and your loved ones to a dazzling and delicious experience, give this Tanghulu (Chinese Candied Fruit Skewers) Recipe a try. The blend of sweet, crunchy candy and fresh, juicy fruit is a match made in snack heaven. Plus, the process of making Tanghulu is a fun, almost nostalgic journey that brings a bit of festive joy to any kitchen. I promise, once you make it, you’ll be eager to share this captivating treat again and again!
Print
Tanghulu (Chinese Candied Fruit Skewers) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 to 6 skewers
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
Description
Tanghulu is a traditional Chinese snack featuring fresh fruit skewered and coated in a crunchy, glossy sugar syrup. This recipe guides you through making the perfect hardened candy coating that gives the fruit a delightful crackling texture, ideal for a sweet and tangy treat.
Ingredients
Fruit
- 1 1/2 cups fresh fruit (berries, oranges, grapes, or kiwi)
Syrup
- 2 cups granulated sugar
- 1 cup water
Instructions
- Prepare the Fruit: Wash and pat dry the fruit thoroughly to ensure the sugar adheres properly. Thread the fruit onto skewers evenly, then set the skewers on parchment paper or a Silpat to prepare for dipping.
- Prepare Ice Bath: Fill a rimmed baking sheet or large pan with at least one inch of cold water and add several ice cubes. Place this container next to your stove to quickly test the sugar’s readiness.
- Combine Sugar and Water: Place the sugar in a pot and pour the water evenly over it without stirring. Shake the pot gently to wet all the sugar evenly. Attach a candy thermometer to the side to monitor the temperature continuously.
- Cook the Sugar Syrup: Heat the sugar-water mixture over high heat, bringing it to a boil. Monitor the temperature closely, aiming for 250 °F. Periodically dip a wooden skewer in the syrup and then into the ice bath. If the syrup hardens immediately and is immovable, it has reached the correct stage. Be careful not to let the syrup exceed 300 °F to avoid burning.
- Cool the Pot Slightly: Once ready, turn off the heat and briefly dip the pot in the cold water bath for one second to stop the cooking process, then return it to the stovetop to keep warm and workable.
- Dip the Fruit Skewers: Tilt the pot to pool the syrup on one side. Quickly dip each fruit skewer into the syrup, twisting to coat evenly. Allow excess syrup to drip back into the pot. Place the coated skewers back onto the parchment or Silpat to cool and harden. Work rapidly to coat all skewers. Serve immediately to enjoy the fresh, crunchy candy coating.
Notes
- Ensure the fruit is completely dry before dipping to help the sugar adhere properly.
- Use a candy thermometer for precise temperature control to get the perfect brittle sugar coating.
- Be cautious while handling hot sugar syrup; it can cause serious burns.
- Serve Tanghulu immediately as the sugar coating can become sticky if exposed to humidity for too long.
- You can experiment with different fruits, but avoid overly juicy ones which might prevent the sugar from setting properly.
