Hey there, fellow foodies! Are you ready to embark on a sweet and tangy adventure? Today, I’m thrilled to share with you a classic Chinese treat that’s both fun to make and delightful to eat—Tanghulu, or Chinese Candied Fruit. This traditional snack is a perfect blend of crunchy, chewy, and sweet, making it a great option for quick snacks or even as a unique dessert for your next gathering. So, grab your apron, and let’s dive into how to make Tanghulu at home!
Why You’ll Love This Recipe
- A fun and easy DIY project that’s perfect for the whole family
- Customizable with your favorite fruits
- A sweet treat that’s ready in just a few steps
- Perfect for quick snacks or as a gift
Ingredients
Here’s what you’ll need to get started:
- 1 lb strawberries, grapes, or other fruit of choice (~30 pieces)
- 2 cups white sugar
- 1 cup water
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break it down step by step:
- Prepare the Fruit: Wash your chosen fruit thoroughly and pat it dry. Remove any leaves, stems, or inedible parts. Then, place the fruit onto skewers. I recommend using 3 pieces or less per skewer for easier handling.
- Make the Syrup: In a small pot over low to medium heat, combine the sugar and water. Do not stir the mixture. Bring it to a boil and simmer until it thickens into a syrup with an amber color, reaching about 300°F. This should take around 10-20 minutes.
- Test the Syrup: To ensure the syrup is ready, drizzle a spoonful into an ice water bath. If it hardens within seconds and cracks when bent, it’s perfect.
- Coat the Fruit: Quickly dip each fruit skewer into the hot syrup, swirling to coat it evenly with a thin layer. Immediately plunge the skewer into the ice water bath to cool and harden the sugar coating.
- Enjoy Your Tanghulu: Place the skewers on a plate and repeat the process with the remaining fruit. Work quickly to prevent the sugar from burning, and enjoy your homemade Tanghulu!
Pro Tips for Making the Recipe
Here are some tips to help you achieve the best results:
- Choose the Right Fruit: Opt for firm fruits like strawberries, grapes, or even pineapple chunks. Softer fruits might not hold up well to the syrup.
- Temperature Control: Keep an eye on the syrup’s temperature. If it gets too hot, it can burn and give a bitter taste.
- Work Fast: Once the syrup is ready, move quickly to coat the fruit before it hardens in the pot.
How to Serve
Tanghulu is a versatile treat that can be enjoyed in various ways:
- Snack Time: Serve it as a quick and healthy snack for you and your family.
- Dessert: Offer it as a unique dessert option at your next dinner party.
- Gift Idea: Package it in cute containers or bags for a thoughtful homemade gift.
Make Ahead and Storage
While Tanghulu is best enjoyed fresh, you can store it for later:
- Short-Term Storage: Keep it in an airtight container at room temperature for up to 2 days.
- Freezing: Place the skewers in a single layer in a freezer-safe bag and store for up to 2 months. Allow to thaw at room temperature when ready to eat.
And there you have it—a simple and delightful recipe for Tanghulu that’s sure to become a favorite! Whether you’re looking for quick family dinners, easy pasta recipes, or 30-minute meals, this treat is a great addition to your repertoire. For more tasty recipes, check out our Cinnamon Sugar Air Fryer Banana Chips, Strawberry Cheesecake Protein Balls, and Blueberry Swirl Yogurt Bites for more sweet and satisfying ideas. Happy cooking!
Tanghulu Recipe (Chinese Candied Fruit)
Ingredients
Fruit
- 1 lb strawberries, grapes, or other fruit of choice ~30 pieces
- 2 cups white sugar
- 1 cup water
Instructions
- Wash fruit, pat dry, and remove inedible parts. Skewer 3 pieces or less per stick.
- Combine sugar and water in a pot. Heat to 300°F until thick and amber (~10-20 minutes).
- Test syrup by drizzling into ice water; it should harden and crack when bent.
- Coat fruit skewers in syrup, then dip into ice water to harden the coating.
- Place skewers on a plate and repeat. Work quickly to avoid burning the sugar.