Easy Tanghulu Recipe for Home Cooks

Table of Contents

• Ingredients
• Preparation Time
• Nutrition
• Instructions
• Tips and Variations
• FAQ
• Reflection Questions
• Conclusion

Tanghulu Recipe: Traditional Chinese Candied Fruit Delight

# Tanghulu Recipe: A Sweet and Crunchy Chinese Delight

Looking for a fun and quick treat that brings the vibrant flavors of Chinese street food right to your kitchen? This Tanghulu recipe is exactly what you need! Tanghulu is a delightful Chinese candy featuring fresh fruit coated in a crisp sugar shell, creating an irresistible crunchy texture. It’s perfect for busy home cooks, families, and anyone who loves experimenting with global flavors without any complicated steps.

As an experienced home cook, I’ve fallen in love with the simplicity and joy of making Tanghulu. The combination of sweet and tart fruits, dipped in glossy, crackling sugar candy, is both nostalgic and refreshing. Have you ever wondered what makes a perfect Tanghulu or how to get that shiny, hard-to-resist candy coating? Let’s explore that together and bring this iconic street treat to your home kitchen!

Ingredients Tanghulu Recipe: Traditional Chinese Candied Fruit Delight

• 1 pound fresh mixed fruit (strawberries, mandarin slices, grapes)
• 3 cups granulated white sugar
• 1 1/2 cups water

Preparation Time Tanghulu Recipe: Traditional Chinese Candied Fruit Delight

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition Tanghulu Recipe: Traditional Chinese Candied Fruit Delight

• Calories: 642 kcal
• Fat: 1 g
• Carbohydrates: 166 g
• Protein: 1 g
• Sodium: 12 mg

Instructions Tanghulu Recipe: Traditional Chinese Candied Fruit Delight

1. Wash the fruit thoroughly by soaking them in cold water for a few minutes. Drain and pat completely dry with a paper towel or clean kitchen towel to ensure no moisture remains.
2. Thread 1 to 3 pieces of fruit onto each skewer. Avoid overloading to make dipping easier and prevent the sugar shell from cracking.
3. In a stainless steel pot, combine sugar and water without stirring. Heat over medium heat for 15-20 minutes, monitoring temperature carefully until it reaches 300°F (hard ball stage) for perfect candy coating.
4. Quickly dip each fruit skewer into the hot sugar syrup, ensuring an even coating. Immediately cool the coated skewers by placing them in a bowl of ice water for a few seconds, then place them on a baking sheet to harden.
5. Repeat the process with the remaining skewers, working quickly to maintain the sugar’s liquid consistency.
6. Enjoy the Tanghulu immediately for the best crunch, as the candy shell softens if left out too long.

Tips and Variations Tanghulu Recipe: Traditional Chinese Candied Fruit Delight

Making Tanghulu candy might seem tricky at first, but with a few tips, you’ll become a Tanghulu master in no time! Use fresh, firm fruit like strawberries, grapes, and mandarin slices for the best texture and taste. To get the perfect hard candy coating, do not stir the sugar and water mixture while heating — this helps prevent crystallization. If you prefer to avoid corn syrup, this traditional Tanghulu recipe uses just sugar and water for an authentic touch. For speedy preparation, some try a Tanghulu recipe in the microwave, though results can vary. Wondering how much sugar and water you need? This recipe uses 3 cups of sugar to 1.5 cups of water, which is a classic ratio for the hard ball stage needed for that satisfying crunch. Thinking about different fruit options? Feel free to experiment with peaches or kiwi! How do you adapt traditional recipes to fit your taste? Try plating your Tanghulu on colorful bamboo skewers for a party-ready presentation.

FAQ Tanghulu Recipe: Traditional Chinese Candied Fruit Delight

How do you make Tanghulu candy?

Tanghulu candy is made by coating fresh fruit skewered on sticks with a hot sugar syrup heated to 300°F, which cools to form a hard, crunchy shell.

What is Tanghulu originally made of?

Originally, Tanghulu is made with hawthorn berries in China, but popular variations include strawberries, grapes, and mandarin oranges.

How much sugar and water do you need for Tanghulu?

This recipe uses 3 cups of granulated sugar and 1.5 cups of water to achieve the hard ball stage for candy making.

Why is my Tanghulu candy not hardening?

If your Tanghulu candy is not hardening, it might be due to the sugar syrup not reaching the precise temperature of 300°F or moisture on the fruit preventing proper coating.

Is Tanghulu Korean or Japanese?

Tanghulu is a traditional Chinese snack and is not Korean or Japanese, although variations exist in other Asian countries.

Why should Tanghulu be eaten immediately?

Tanghulu should be eaten immediately because the sugar candy shell softens and loses its crisp texture over time.

Is there a sugar-free Tanghulu option?

Sugar-free Tanghulu is not traditional and generally does not maintain the same crunchy candy shell texture.

How do you clean Tanghulu off a pan?

To clean Tanghulu off a pan, soak the pan in hot water to dissolve the hardened sugar, then wash with dish soap and a scrubber for easy cleanup.

Conclusion Tanghulu Recipe: Traditional Chinese Candied Fruit Delight

Tanghulu offers a delightful combination of fresh fruit and crunchy candy that’s both fun to make and eat. This simple recipe is perfect for busy cooks wanting a unique dessert or snack. Remember the core steps: prepare fresh fruit, heat sugar to the hard ball stage, carefully coat, and enjoy immediately! 1) Fresh Fruit Preparation → 2) Candy Syrup Heating → 3) Fruit Skewering → 4) Coating Process → 5) Immediate Consumption. Try this recipe, share your results on social media, and subscribe for more exciting recipes from our experienced home cook team!

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