Tanghulu (Chinese Candied Fruit) – A Sweet, Crispy Delight

Tanghulu, also known as Chinese candied fruit, is a popular street food treat often found in China. It consists of fresh fruit, typically hawthorn berries or strawberries, coated in a crisp, sugary syrup that hardens to form a shiny, crunchy coating. It’s the perfect combination of sweet and tart, with the natural freshness of fruit balancing the sweetness of the sugar. Tanghulu is not only delicious but also a fun and festive treat that’s perfect for holidays, special occasions, or just a sweet snack!

Why You’ll Love This Recipe

1. Deliciously Sweet and Tart

The fruit’s natural tartness is perfectly balanced with the sweetness of the hard candy coating.

2. Customizable with Different Fruits

Although hawthorn berries are traditional, you can use strawberries, grapes, or any small, firm fruit to make Tanghulu your own.

3. Fun to Make

Making Tanghulu is an exciting process where you get to dip fruit in hot syrup and watch it harden into a shiny, crunchy coating.

4. Perfect for Parties and Festivities

Tanghulu’s vibrant appearance and unique sweetness make it an excellent choice for snacks at parties, celebrations, or as a fun gift.

5. Simple Ingredients

With just a few ingredients, you can make this classic Chinese treat in your own kitchen.

Ingredients

• Fresh fruit (hawthorn berries, strawberries, grapes, or your preferred choice)
• 1 cup granulated sugar
• 1/2 cup water
• 1 tablespoon corn syrup (optional, for added smoothness)
• Wooden skewers or sticks

Variations

1. Different Fruit Options

Although hawthorn berries are the most common choice, you can also use grapes, strawberries, or even pieces of pineapple, melon, or apple slices.

2. Adding Flavors

For a twist, you can infuse the sugar syrup with flavors like vanilla or cinnamon for a unique taste.

3. Chocolate Dip

For an extra indulgence, dip the candied fruits in melted chocolate after coating them with the sugar syrup.

4. Sprinkles or Nuts

Add a fun texture by rolling the candied fruit in sprinkles, crushed nuts, or edible glitter for a decorative finish.

How to Make the Recipe

Step 1: Prepare the Fruit

Wash and thoroughly dry the fruit you are using. If you are using larger fruits like strawberries, you can skewer them through the stem for easy dipping. For smaller fruits like grapes or berries, you can skewer them as well.

Step 2: Prepare the Syrup

In a saucepan, combine the granulated sugar, water, and corn syrup (if using). Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Allow the syrup to cook for about 5-7 minutes or until it reaches 300°F (150°C) on a candy thermometer. This temperature is crucial for achieving the hard, crunchy coating.

Step 3: Dip the Fruit

Once the syrup reaches the right temperature, remove it from the heat. Quickly dip the prepared fruit into the syrup, ensuring it is completely coated. Swirl the fruit in the syrup for a few seconds to allow the coating to form.

Step 4: Let the Candy Harden

Place the dipped fruit onto a parchment paper-lined baking sheet or tray. Let the candy coating harden for a few minutes until it is firm to the touch.

Step 5: Serve and Enjoy

Once the Tanghulu has cooled and hardened, it’s ready to serve! You can enjoy it right away, or store it for later. Serve as a sweet snack or dessert.

Tips for Making the Recipe

1. Use Firm Fruit

Make sure your fruit is firm enough to hold its shape when dipped in the hot syrup. Softer fruits may lose their shape or become too mushy.

2. Ensure the Syrup Reaches the Right Temperature

To achieve the perfect hard coating, the syrup must reach the right temperature. If you don’t have a candy thermometer, you can test the syrup by dropping a small amount into cold water. If it forms a hard, brittle ball, it’s ready.

3. Be Quick

Once the syrup reaches the desired temperature, it starts to harden quickly. Be sure to work fast when dipping the fruit to avoid the syrup cooling and becoming too sticky.

4. Use Parchment Paper

When cooling the dipped fruit, always use parchment paper or a silicone baking mat. This will prevent the Tanghulu from sticking and make it easier to remove once the coating has hardened.

How to Serve

Tanghulu is best served as a sweet snack or dessert. It’s perfect for sharing at parties, festivals, or family gatherings. Enjoy it as a treat after a meal or as a fun, crunchy snack for kids and adults alike.

Make Ahead and Storage

Storing Leftovers

Tanghulu is best enjoyed fresh, but if you need to store leftovers, place them in an airtight container to keep them from becoming sticky. It’s recommended to eat them within 1-2 days for the best texture.

Freezing

Tanghulu is not ideal for freezing as the candy coating may become soft once thawed. For best results, consume it fresh.

Reheating

If the candy coating becomes too soft or sticky, it’s best to let it harden again at room temperature. Do not reheat the candy as it may lose its crispness.

FAQs

1. What kind of fruit can I use for Tanghulu?

You can use hawthorn berries, strawberries, grapes, or any small, firm fruit. Just make sure the fruit is fresh and not too soft.

2. Can I use brown sugar instead of white sugar?

While white sugar gives the classic crisp candy coating, you can experiment with brown sugar for a slightly different flavor, though the texture may vary.

3. Do I need a candy thermometer?

A candy thermometer is highly recommended to ensure the syrup reaches the right temperature for the hard coating. However, you can also test the syrup by dropping a small amount into cold water to check if it forms a hard, brittle ball.

4. Can I make Tanghulu with frozen fruit?

It’s best to use fresh fruit for Tanghulu, as frozen fruit may release too much water and affect the candy coating.

5. How do I store Tanghulu?

Store Tanghulu in an airtight container at room temperature. It’s best to consume it within 1-2 days for the best texture.

6. Can I use other types of syrup?

While maple syrup or corn syrup is commonly used, you can experiment with other syrups like agave syrup, though the texture may differ.

7. Can I make Tanghulu without corn syrup?

Yes, you can make Tanghulu without corn syrup. The syrup will still work, but the coating may not be as smooth and shiny.

8. Can I dip multiple fruits at once?

It’s best to dip one fruit at a time to ensure it gets a thorough coating before the syrup hardens.

9. Can I add food coloring to the syrup?

Yes, you can add food coloring to the syrup for a fun, colorful look. Just be sure to use gel food coloring to avoid affecting the consistency of the syrup.

10. Why is the candy coating sticky?

If the candy coating is sticky, it may not have been cooked to the right temperature. Ensure the syrup reaches 300°F for the right texture.

Conclusion

Tanghulu is a fun and festive treat that’s both simple to make and utterly delicious. With its crisp, sweet coating and the refreshing tartness of fruit, it’s a treat everyone will enjoy. Whether you’re using traditional hawthorn berries or a mix of your favorite fruits, Tanghulu is a unique dessert that’s sure to impress. Perfect for holidays, parties, or just as a special treat, this Chinese candied fruit is as fun to make as it is to eat!

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