Tanghulu (Chinese Caramelized Fruit) Recipe

Tanghulu is a traditional Chinese sweet made with fruit skewered on sticks and coated in a crunchy layer of sugar caramel. It is a popular treat at street markets and festivals in China, and has recently gained global popularity through social media.

Here are some recipes and information on how to make Tanghulu:

Ingredients:

Firm fruit of your choice (strawberries, grapes, tangerines, kiwi, cherry tomatoes, etc.). Make sure the fruit is very dry.

White granulated sugar

Water

Optional: Lemon juice or white vinegar (helps prevent the sugar from crystallizing)

Bamboo or metal sticks

Sugar to Water Ratio:

The most common ratio is 2 parts sugar to 1 part water. For example:

2 cups sugar

1 cup water

Instructions:

Prepare the fruit: Wash the fruit thoroughly and pat dry with paper towels. Remove any stems or leaves. Skewer the fruit firmly onto the toothpicks. You can fit 1-3 pieces of fruit per toothpick, depending on the size.

Prepare a surface: Line a baking sheet with parchment paper or lightly grease a plate to prevent the Tanghulu from sticking. Also prepare a bowl of ice water and ice.

Make the sugar syrup: In a stainless steel saucepan (preferably), add the sugar and water (and lemon juice/vinegar, if using).

Simmer the syrup: Place the saucepan over medium-high heat. Do not stir the mixture under any circumstances after the sugar has dissolved, as this can cause crystallization.

Monitor the doneness: Let the syrup simmer without stirring until it reaches the “hard crack” stage. This usually happens between 300°F and 310°F (149°C and 154°C) on a cooking thermometer. The syrup should be a light golden color and resemble thick syrup.

To test without a thermometer: Dip a spoon into the syrup and then into the ice water. If the caramel hardens immediately and you can break it like glass, it’s ready.

... Important Tips:

Dry the fruit thoroughly: Any moisture on the fruit will prevent the caramel from setting properly.

Don’t stir the syrup: Stirring the syrup after the sugar has dissolved can cause it to crystallize, resulting in a gritty coating.

Cook the syrup until just right: If the syrup doesn’t reach the correct temperature, the coating will be sticky instead of crispy.

Work quickly: The sugar syrup hardens quickly, so you need to dip the fruit in it as soon as it’s ready.

Use a suitable pan: A stainless steel pan works best, as it allows for even heating.

Be careful: Hot sugar syrup is extremely dangerous and can cause serious burns. Fruit Variations:

You can use a variety of fruits to make Tanghulu, including:

Strawberries

Grapes (green or purple)

Tangerines (segments separated)

Kiwi (diced)

Cherry tomatoes

Hawthorn (the traditional fruit)

Apple (diced)

Blueberries

Raspberries (handle with care as they are softer)

Have fun making your own Tanghulu!