Tanghulu (Chinese Candied Fruit)
Sweet, crispy, and delicious Tanghulu are traditional Chinese candied fruits, easy to make at home! Perfect for impressing your guests and expanding your dessert repertoire.
Ingredients
Main Ingredients
- 1 cup granulated sugar Essential for hard candy coating.
- 1/4 cup water Helps dissolve the sugar.
- Fresh fruits strawberries, grapes, or mandarin slices Use firm, fresh fruits for better results.
- As needed lollipop sticks or wooden skewers For dipping fruits.
Instructions
Preparation
- Wash and thoroughly dry your fruits. Ensure they're as dry as possible to help the sugar syrup stick.
- Gently insert lollipop sticks into the base of each fruit, being careful not to push too hard.
Making the Sugar Syrup
- In a saucepan, combine the sugar and water. Stir over medium heat until the sugar dissolves, then bring to a boil without stirring.
- Allow it to reach a temperature of about 300°F (hard crack stage).
Coating the Fruits
- Once the syrup is ready, quickly dip each fruit into the syrup, twirling to coat evenly.
- Hold each fruit over the pan to let excess syrup drip off.
Cooling and Hardening
- Place the coated fruits on a parchment-lined baking sheet and let them cool until the candy hardens completely.
Notes
These Tanghulu can be stored in an airtight container for 1-2 days. Best enjoyed fresh. Use a candy thermometer for the perfect syrup consistency.
Nutrition
Serving: 1gCalories: 85kcalCarbohydrates: 21gSugar: 21g
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