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
