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
Scale
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.
