Tanghulu (糖葫芦), the iconic Chinese street snack of sugar-coated fruit on skewers, delivers a satisfying crunch followed by a burst of natural fruit flavor. Known for its glassy candy shell, this traditional treat originated in Northern China and remains popular during festivals and winter months. Our recipe ensures precise candying, proper temperature control, and tips for professional results at home.
Ingredients for Traditional Tanghulu
Fruit Options (choose firm, fresh fruit):
- 15–20 strawberries (small to medium, stems removed)
- Seedless grapes (red or green)
- Hawthorn berries (traditional option)
- Mandarin orange segments
- Kiwi slices, banana chunks, or pineapple (optional, less traditional but delicious)
Sugar Coating:
- 2 cups (400g) granulated sugar
- 1 cup (240ml) water
- ½ teaspoon white vinegar (prevents crystallization)
- Bamboo skewers or wooden sticks
- Ice water bath (for testing sugar stage)
Equipment Needed
- Candy thermometer (highly recommended for precision)
- Small saucepan
- Parchment paper or silicone mat
- Slotted spoon or tongs
- Cooling rack (optional)
Step-by-Step Instructions for Making Tanghulu at Home
1. Prep the Fruit
Wash and thoroughly dry all fruit. Any moisture on the surface will prevent the sugar from adhering properly. Skewer 3–5 similar-sized pieces per stick, allowing space between each fruit.
2. Prepare Sugar Syrup
In a saucepan over medium heat, combine sugar, water, and vinegar. Stir gently only until sugar dissolves. Once dissolved, stop stirring to prevent crystallization.
Cook syrup until it reaches 300°F (149°C) – the hard crack stage. Use a candy thermometer or test by dripping syrup into cold water; it should harden instantly and snap when broken.
3. Dip the Fruit
Once the syrup reaches temperature, immediately remove from heat. Tilt the pan and dip each fruit skewer, rotating quickly to coat evenly. Let excess drip off and place on a parchment-lined tray to harden.
4. Cool and Serve
Let Tanghulu sit at room temperature for 5–10 minutes to fully harden. Serve immediately for the best crunch and texture.
Tips for Crisp, Glassy Tanghulu Every Time
- Dry fruit completely before dipping. Any moisture can ruin the candy shell.
- Do not stir the syrup once boiling starts. This can cause premature crystallization.
- Use a thermometer to avoid undercooked or burnt syrup.
- Work fast. The syrup hardens quickly once off heat, so dip immediately.
- Don’t refrigerate. Refrigeration causes condensation and stickiness.
Storage Guidelines
Tanghulu is best enjoyed freshly made, ideally within 2–3 hours. If needed:
- Store at room temperature in a dry area.
- Do not refrigerate, as moisture causes the sugar shell to melt.
Flavor Variations & Creative Twists
| Fruit | Notes |
|---|---|
| Strawberries | Most popular and beginner-friendly |
| Hawthorn Berries | Traditional and tart; requires deseeding |
| Red Grapes | Ideal for color and texture |
| Blueberries | Small and quick to coat |
| Pineapple | Extra juicy, ensure very dry before dipping |
| Banana | Soft and sweet, coat quickly and eat soon |
| Kiwi | Slice into thick rounds and skewer carefully |
You may also infuse the syrup with vanilla, cinnamon, or citrus peel for a subtle aromatic twist.
Frequently Asked Questions
Why is my Tanghulu sticky or soft?
The syrup didn’t reach the hard crack stage. Use a thermometer or test with an ice water bath to confirm.
Can I use brown sugar instead of white?
It’s not recommended—brown sugar contains molasses and moisture, which can affect the clarity and crack of the candy shell.
Why did my sugar crystallize?
Stirring after boiling starts or sugar splashing on the pan walls can trigger crystallization. Avoid stirring and use a pastry brush dipped in water to wash down sides if needed.
Can Tanghulu be made ahead?
Yes, but only within a few hours of serving. It’s best consumed shortly after preparation to maintain the crunchy shell.
Nutritional Information (Per Strawberry Skewer)
- Calories: 90
- Sugar: 19g
- Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 0g
Conclusion
Tanghulu is a visually striking, texturally thrilling Chinese candied fruit treat. With the right sugar temperature, properly dried fruit, and careful timing, you can achieve perfect crackly sweetness every time. Whether served at festivals, parties, or as an adventurous dessert, Tanghulu is an unforgettable experience in every bite.