Tanghulu, a beloved traditional Chinese street snack, transforms simple fresh fruit into an eye-catching, glossy treat. These candied fruit skewers feature strawberries, grapes, and mandarin orange segments coated in a hard, glass-like sugar shell that delivers a satisfying crunch with every bite. Popular at festivals and markets, Tanghulu has become a viral homemade sensation thanks to its stunning appearance and fun-to-make process. Perfect for parties, gifting, or a family-friendly kitchen project, Tanghulu offers a delightful balance of natural fruit sweetness and crisp candy coating that’s as enjoyable to eat as it is to admire.
Why You’ll Love This Recipe
- A beautiful and fun twist on fresh fruit
- Classic Asian street food experience at home
- Quick to make with just a few ingredients
- Crunchy exterior with juicy, sweet fruit inside
- A great activity for kids and families
- Customizable with a variety of fruits
- Naturally gluten-free and vegetarian
- Visually stunning—perfect for gifting or parties
- No special equipment needed beyond skewers and a thermometer
- Viral-worthy for social media or food styling
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 10 strawberries (washed and dried)
- 10 seedless green grapes
- 1/2 cup mandarin orange segments (peeled and patted dry)
- 1 1/2 cups granulated sugar
- 1/2 cup water
- Wooden skewers
- Candy thermometer (recommended)
Servings and timing
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 6 skewers
- Calories: 90 kcal per serving
Variations
- Fruit choices: Try kiwi, pineapple chunks, blueberries, or even apple slices.
- Colorful presentation: Mix fruits of various colors on one skewer for a rainbow effect.
- Spicy version: Add a pinch of chili powder to the syrup for a spicy-sweet twist.
- Flavored sugar: Infuse the syrup with a hint of vanilla or citrus zest for extra aroma.
- Vegan-friendly: Naturally vegan with no added gelatin or animal products.
- Mini skewers: Use toothpicks for bite-sized party versions.
- Holiday edition: Customize with seasonal fruits like cranberries or pomegranate seeds.
Storage/Reheating
Tanghulu is best enjoyed fresh, as the sugar coating can begin to soften over time due to humidity and the moisture in the fruit.
If storing, place the skewers on a parchment-lined tray and store uncovered in a cool, dry area for up to 4 hours. Do not refrigerate or cover tightly, as condensation can ruin the sugar shell.
Tanghulu should not be reheated.
FAQs
What is Tanghulu?
Tanghulu is a traditional Chinese snack made by dipping fruit in hot sugar syrup, which hardens into a crisp, shiny candy shell.
What kind of fruits work best for Tanghulu?
Fruits with low moisture content and firm texture, like strawberries, grapes, apples, and blueberries, are ideal.
Why did my sugar coating turn sticky?
If the sugar didn’t reach 300°F (150°C), it may not harden properly. Be sure to use a candy thermometer and let the syrup reach the hard crack stage.
Can I make Tanghulu without a thermometer?
While a thermometer is recommended, you can test readiness by dropping a bit of syrup into cold water—it should harden immediately and snap.
How do I keep the sugar coating from crystallizing?
Avoid stirring the syrup once the sugar dissolves and use clean, dry utensils to prevent introducing crystals.
Can I use other types of sugar?
White granulated sugar works best. Brown sugar or alternatives may not harden in the same way or may alter the clarity of the coating.
Is Tanghulu safe for kids?
Yes, but supervise young children closely due to the hard sugar coating, which could be a choking hazard or tough on young teeth.
Why is my Tanghulu not shiny?
Humidity or undercooked syrup can result in a dull finish. Ensure fruits are thoroughly dry and the syrup reaches the correct temperature.
Can I prepare Tanghulu ahead of time?
It’s best served fresh. If needed, prepare shortly before serving and store in a dry environment without covering.
Can I reuse leftover sugar syrup?
If it hasn’t burned, you can carefully reheat it and dip more fruit. Be cautious, as sugar syrup can harden quickly once removed from heat.
Conclusion
Tanghulu (Candied Fruit Skewers) bring a touch of traditional Chinese street food right into your kitchen with dazzling simplicity. These glossy fruit treats combine the natural sweetness of fresh fruit with the irresistible crunch of a hard candy shell, making them ideal for parties, gifting, or just a creative kitchen adventure. With only a handful of ingredients and endless fruit combinations, Tanghulu is a recipe that impresses with both taste and presentation. Try it once, and you’ll see why this colorful snack has captivated hearts (and social feeds) around the world.
Print
Candied Fruit Skewers
- Total Time: 20 minutes
- Yield: 6 skewers
- Diet: Vegetarian
Description
Tanghulu, also known as Chinese candied fruit skewers, is a popular street food snack that’s visually stunning and irresistibly crunchy. Fresh fruits like strawberries, grapes, and mandarin oranges are skewered and dipped into a molten sugar syrup, creating a shiny, glass-like coating that crackles with each bite. This homemade version of Tanghulu is the perfect combination of sweet and crisp, ideal for parties, gifting, or a fun DIY dessert that dazzles on the plate and the palate.
Ingredients
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10 strawberries (washed and thoroughly dried)
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10 seedless green grapes
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1/2 cup mandarin orange segments (peeled and patted dry)
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1 1/2 cups granulated sugar
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1/2 cup water
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Wooden skewers
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Candy thermometer (highly recommended for accuracy)
Instructions
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Prep the fruit: Wash all fruit thoroughly and dry them completely—any moisture can cause the hot sugar to splatter or the coating not to stick properly. Pat the mandarin segments dry with a paper towel.
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Assemble the skewers: Thread strawberries, grapes, and orange segments onto wooden skewers in any arrangement you like. Set them on a parchment-lined tray.
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Make the sugar syrup: In a small saucepan over medium heat, combine the granulated sugar and water. Stir gently just until the sugar dissolves, then stop stirring completely to prevent crystallization.
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Heat to hard crack stage: Allow the sugar syrup to boil undisturbed until it reaches 300°F (150°C) on a candy thermometer. This is the “hard crack” stage, essential for the signature Tanghulu crunch.
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Dip the fruit skewers: Once the syrup is ready, immediately remove it from the heat. Working quickly and carefully, dip each fruit skewer into the hot syrup, rotating to coat all sides evenly. Let any excess drip off.
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Cool and harden: Place the coated skewers on parchment paper or a silicone mat to cool and harden. The candy shell will set within a few minutes.
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Serve immediately: For the crispiest texture and best taste, enjoy Tanghulu soon after it sets.
Notes
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Use firm, fresh fruit for best results.
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Avoid making Tanghulu on humid days, as moisture in the air can soften the candy shell.
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Use caution when working with hot sugar syrup—it’s extremely hot and can burn skin.
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Try variations with blueberries, kiwi chunks, or pineapple for added color and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Candy Making, Stovetop
- Cuisine: Chinese, Asian-Inspired
