If you have a sweet tooth and love a delightful crunch with fresh fruit, then you are absolutely going to adore making this Tanghulu (Chinese Candied Fruit) Recipe! Imagine crisp, glossy candy shells enveloping vibrant, juicy fruits, delivering the perfect balance of tart and sweet in every bite. This traditional Chinese treat is not only a feast for the taste buds but also a fun activity that brings a little magic to your kitchen. Whether you’re a kitchen novice or a dessert enthusiast, this recipe is simple, visually stunning, and incredibly satisfying to create and share.
Ingredients You’ll Need
The beauty of this Tanghulu (Chinese Candied Fruit) Recipe lies in its simplicity, using just a handful of essential ingredients that each play a crucial role. The fresh fruit provides natural juiciness and flavor bursts, while the sugar syrup creates that irresistible shiny, crunchy coating. Water helps dissolve the sugar, and a touch of lemon juice can enhance the syrup’s flavor and prevent crystallization.
- Fresh fruits: Choose hawthorn berries, strawberries, grapes, kiwi, or any firm fruit you love; they bring vibrant color and juicy sweetness.
- Granulated sugar (1 cup): This is the star ingredient that forms the hard, candy-like shell.
- Water (1/2 cup): Helps dissolve the sugar and achieve the perfect syrup consistency.
- Lemon juice (1/4 teaspoon, optional): Adds a subtle tang and keeps the syrup smooth without sugar crystals.
- Sticks or skewers: Wooden or bamboo skewers are perfect for holding your fruit and making the candy easy to enjoy.
How to Make Tanghulu (Chinese Candied Fruit) Recipe
Step 1: Prepare the Fruit
Start by washing your chosen fruits thoroughly and drying them completely—dry fruit is essential for the syrup to stick properly. If you’re using larger fruits like kiwi slices or strawberries, cut them into bite-sized pieces to make the perfect snack-sized portions. Thread the fruit carefully onto your skewers, leaving enough space at the bottom to hold comfortably while dipping and eating.
Step 2: Make the Sugar Syrup
In a saucepan, combine the granulated sugar, water, and optional lemon juice. Heat this mixture over medium heat, stirring gently until the sugar dissolves completely. This step is about patience—allow the syrup to simmer until it reaches 300°F (150°C) on a candy thermometer. At this “hard crack” stage, the syrup is ready to create that classic crisp shell around your fruit.
Step 3: Coat the Fruit
Once your syrup is perfectly cooked, remove it from the heat immediately to prevent burning. Working swiftly, dip each fruit skewer directly into the hot syrup. Twirl the skewer to ensure an even, smooth coating of shiny candy. Allow any extra syrup to drip back into the pan—thin, even candy layers create the best texture.
Step 4: Let the Candy Harden
After coating, place the sticky, candy-shelled fruit skewers onto parchment paper or a heat-safe surface. This cooling step is crucial as it allows the syrup to harden into that satisfyingly crisp shell. In just minutes, you’ll have those shiny, glass-like candy shells that make Tanghulu so addictive.
Step 5: Serve and Enjoy
Your homemade Tanghulu (Chinese Candied Fruit) Recipe is now ready to delight! Serve immediately for the best crunch or store the skewers in an airtight container if you prefer to enjoy them later. This simple treat promises smiles from the first bite, every time.
How to Serve Tanghulu (Chinese Candied Fruit) Recipe
Garnishes
Add a festive touch to your Tanghulu by sprinkling some finely chopped pistachios or edible gold dust over the candy coating while it is still warm. These little touches add subtle crunch, extra flavor, and a dazzling presentation that makes this treat perfect for celebrations or as a unique party favor.
Side Dishes
Because Tanghulu is sweet and fresh, it pairs wonderfully with light, refreshing dishes. Serve alongside a cup of jasmine tea or a chilled green tea sorbet to cleanse the palate. A simple yogurt parfait with granola can also complement the sweetness and add a creamy contrast.
Creative Ways to Present
For an eye-catching display, arrange the candied fruit skewers upright in a decorated jar or foam block draped with colorful fabric. You can also create a Tanghulu fruit bouquet by combining different fruits on longer skewers arranged in a vase. These creative presentations make the Tanghulu (Chinese Candied Fruit) Recipe not only a treat to eat but also a stunning centerpiece for any occasion.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, they should be stored in an airtight container at room temperature to maintain the candy shell’s crispness. Be sure to keep them away from humidity or refrigeration, as moisture can cause the candy coating to become sticky and lose its satisfying crunch.
Freezing
Freezing Tanghulu is not recommended because the condensation when thawing can soften the candy shell, ruining that signature crack. For best results, enjoy this treat fresh or within a day or two of preparation.
Reheating
Since the candy shell hardens by cooling, reheating is tricky and not usually advised. Attempting to warm the coated fruit may melt the candy shell or cause the fruit inside to become mushy. It’s far more enjoyable to eat Tanghulu fresh and crunchy!
FAQs
Can I use any fruit for Tanghulu?
Absolutely! While hawthorn berries are traditional, fruits like strawberries, grapes, kiwi, and even small apples work beautifully. Just make sure the fruit is fresh and dry for the best candy coating.
Why is my sugar syrup not hardening?
This usually happens if the syrup hasn’t reached the right temperature (300°F or 150°C). Using a candy thermometer helps ensure you get the precise “hard crack” stage needed for that perfect crunch.
Can I add flavors to the sugar syrup?
You can experiment by adding a touch of lemon juice or a few drops of vanilla or almond extract, but be careful not to dilute the syrup too much. Keep flavors subtle to preserve the classic Tanghulu taste.
How long can Tanghulu be kept before it gets sticky?
When stored properly at room temperature in an airtight container, Tanghulu stays fresh and crunchy for up to 2 days. Beyond that, humidity can cause the candy coating to soften.
Is Tanghulu difficult to make at home?
Not at all! With just a little attention to temperature and timing, making Tanghulu (Chinese Candied Fruit) Recipe at home is straightforward, fun, and rewarding. It’s a wonderful way to impress friends and family with a unique homemade treat.
Final Thoughts
Making Tanghulu (Chinese Candied Fruit) Recipe at home is such a joyful experience because it’s simple, engaging, and yields deliciously stunning results. Each bite delivers a satisfying crunch with juicy fruit inside that’s hard to resist. Whether you’re recreating a beloved childhood snack or surprising loved ones with something new, this recipe brings a sprinkle of sweetness and a lot of smiles. So grab your favorite fruits, some sugar, and get ready to make some magic in your kitchen!
Print
Tanghulu (Chinese Candied Fruit) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Snack
- Method: Stovetop
- Cuisine: Chinese
Description
Tanghulu is a traditional Chinese street snack featuring fresh fruits skewered and coated in a hard, glossy sugar candy shell. This recipe shows you how to make these delightful sweet treats at home by preparing a simple sugar syrup and dipping your choice of fresh fruits, resulting in a crunchy, sweet exterior with juicy fruit inside.
Ingredients
Fruits
- Fresh fruits (hawthorn berries, strawberries, grapes, kiwi, or other fruits of your choice) – quantity as needed
Syrup
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 teaspoon lemon juice (optional)
Others
- Sticks or skewers (wooden or bamboo) – as needed
Instructions
- Prepare the Fruit: Wash and dry the fruits thoroughly. If you have large fruits, cut them into bite-sized pieces. Thread the fruits onto wooden or bamboo sticks, leaving some space at the bottom so you can hold them comfortably while dipping.
- Make the Sugar Syrup: In a medium saucepan, combine sugar, water, and lemon juice if using. Heat over medium heat, stirring occasionally to dissolve the sugar. Bring the syrup to a simmer and cook without stirring until it reaches 300°F (150°C) on a candy thermometer, approximately 10–12 minutes. This temperature will create a hard candy coating once cooled.
- Coat the Fruit: Remove the syrup from heat once it reaches the hard crack stage. Working quickly, dip each fruit skewer into the hot syrup, turning to coat the fruit evenly. Let the excess syrup drip back into the pan to prevent pooling on the stick.
- Let the Candy Harden: Place the coated fruit skewers on a parchment-lined baking sheet or other heat-resistant surface to cool and harden. The candy shell will become crisp as it sets.
- Serve: Once the candy coating has hardened completely, serve the Tanghulu immediately for the best crunch. You can also store any leftovers in an airtight container, but the candy shell is best enjoyed fresh.
Notes
- Be cautious handling hot sugar syrup to prevent burns.
- If you don’t have a candy thermometer, watch for the syrup to become thick and brittle when dropped into cold water (hard crack stage).
- Use fresh, firm fruits for the best texture contrast with the candy shell.
- Try different fruits to customize your Tanghulu, but avoid very watery fruits as they may weaken the candy coating.
- Serve immediately after the coating hardens for optimal crunchiness, as humidity can make the candy sticky over time.
