Glazed in a glistening sugar shell, this Delightfully Crunchy Tanghulu is a mesmerizing treat that balances crisp sweetness with the natural tartness of fresh fruit. This beloved Chinese street food, traditionally made with hawthorn berries, has captured hearts worldwide with its satisfying crunch. Whether you use strawberries, grapes, or mandarin segments, this homemade version lets you enjoy the magic of candied fruit with just a few simple ingredients.
Why You’ll Love This Recipe
Perfectly Crunchy Shell – A crisp, glass-like sugar coating that shatters with every bite.
Naturally Sweet & Tangy – The contrast between fresh fruit and caramelized sugar creates a delightful balance.
Elegant & Eye-Catching – Vibrant fruit encased in a crystal-clear glaze makes for a beautiful presentation.
Simple Yet Impressive – Made with just a few ingredients, yet feels like a gourmet confection.
Total Time & Servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6-8 skewers
Ingredients
- 1 cup granulated sugar
- ½ cup water
- ½ cup light corn syrup (optional, for a more stable coating)
- 12-16 fresh strawberries or small fruits (grapes, hawthorn berries, or kumquats)
- Wooden skewers
- Ice water bath (for testing sugar syrup)
Instructions
Step 1: Prepare the Fruit
Wash and thoroughly dry the fruit. Any moisture can prevent the sugar from sticking properly. Thread 2-3 pieces of fruit onto each skewer and set aside on a parchment-lined surface.
Step 2: Make the Sugar Coating
In a small saucepan, combine sugar, water, and corn syrup. Cook over medium heat, stirring gently until the sugar dissolves. Once dissolved, stop stirring and let the mixture boil until it reaches 300°F (hard crack stage). Test by dropping a small amount into ice water—it should harden instantly and break with a snap.
Step 3: Coat the Fruit
Working quickly, dip each skewer into the hot sugar syrup, twirling to coat evenly. Let excess drip off before placing on parchment paper to harden.
Step 4: Let It Set
Allow the tanghulu to cool completely at room temperature until the coating is crisp and shiny.
Expert Tips for the Best Tanghulu
Use Completely Dry Fruit – Even a drop of water can cause the sugar to seize.
Monitor the Temperature – The syrup must reach 300°F for a proper hard candy shell.
Work Quickly – Once the syrup is ready, you have a short window to coat the fruit before it hardens.
Pair It With
Dark Chocolate Drizzle – A thin drizzle of dark chocolate adds an indulgent touch.
Green Tea – A light, earthy tea balances the sweetness of the candy.
Champagne or Sparkling Wine – Elevate the experience with a crisp glass of bubbles.
Storing & Serving
- Best Served Fresh: Tanghulu is best enjoyed immediately for the perfect crunch.
- Short-Term Storage: If necessary, store uncovered at room temperature for up to 4 hours. Avoid refrigeration, as humidity can soften the sugar shell.
Final Thoughts
With its signature glassy coating and irresistible crunch, this Delightfully Crunchy Tanghulu is a treat that brings charm to any occasion. Whether you’re indulging in a nostalgic favorite or trying it for the first time, making tanghulu at home is a fun and rewarding experience. Serve them fresh for the perfect crisp bite, and enjoy the simple beauty of this iconic candied fruit.
