Tanghulu: Candied Fruit Skewers
Tanghulu is a traditional Chinese snack featuring fresh fruit, typically hawthorn berries, coated in a delicate, crunchy sugar syrup. It's a delightful balance of sweet and tart, perfect for any occasion.
Ingredients
- 1 cup granulated sugar
- 0.5 cup water
- 1 pound hawthorn berries or other fruit like strawberries
- 8-10 wooden skewers
Instructions
- Wash and thoroughly dry the hawthorn berries (or chosen fruit). Remove stems.
- Thread 3-4 berries onto each wooden skewer. Set aside.
- In a small, heavy-bottomed saucepan, combine the sugar and water. Do not stir.
- Heat over medium-high heat, allowing the sugar to dissolve and the syrup to boil.
- Once boiling, continue to cook without stirring until the syrup reaches 300-310°F (149-154°C) or the "hard crack" stage. You can test by dropping a small amount into cold water; it should immediately harden and be brittle.
- Quickly dip each fruit skewer into the hot syrup, rotating to ensure an even, thin coating.
- Immediately place the coated skewers on a parchment-lined baking sheet or a lightly oiled surface to cool and harden.
- Let cool for at least 15-20 minutes until the sugar coating is hard and crisp. Serve immediately.
Notes
Use a heavy-bottomed pan for the syrup. Ensure fruit is completely dry before coating. Have an ice bath ready to stop the cooking if the syrup gets too dark. Try various fruits like strawberries, grapes, mandarins, or kiwi.