Tanghulu is street food at its most mesmerizing—crisp, glassy sugar shells encasing bursts of fresh fruit. Originating from Northern China, this caramelized delight transforms simple fruit into a candy-coated masterpiece.
The magic lies in the sugar’s temperature—it must reach the hard-crack stage for that signature crunch. A quick dip and spin ensure an even coat, while ice water shocks the sugar into an instant, glass-like shell.
Experiment with fruits like grapes, oranges, or even kiwis for an unexpected twist. This treat is a fun, hands-on way to explore global candy-making techniques.
What’s So Great About This Dish?
- A mesmerizing crunch – The first bite shatters like stained glass, revealing a juicy, fresh fruit center—pure magic in every bite.
- Surprisingly easy to master – With the right sugar temperature and a quick dip, anyone can achieve that perfect caramel shell.
- A global treat with local adaptability – Try it with seasonal fruits or even experiment with a sprinkle of sea salt for a modern twist.
- A fun, hands-on experience – Perfect for kids and adults alike, making Tanghulu feel as playful as it tastes.
- An irresistible balance of sweet and tart – The glossy sugar shell pairs beautifully with the natural tang of the fruit, making it as addictive as it is beautiful.
Tanghulu Recipe
Tanghulu is a traditional Chinese candied fruit snack featuring crisp, glossy sugar shells encasing fresh fruit. Juicy strawberries, grapes, or hawthorn berries are skewered, dipped in molten sugar, and quickly cooled, creating a satisfying crunch with each bite. This simple treat is both fun and visually stunning.
Equipment
- Wooden skewers
- Stainless steel pot
- Candy thermometer
- Baking sheet
- Ice water bowl
- Paper towels
- Glass bowl
Ingredients
- 3 cups granulated white sugar
- 1 lb fruit
- 1½ cups water
Instructions
- Wash the fruit by soaking it in cold water for a few minutes, then drain and pat completely dry with a paper towel or a clean kitchen towel.
- Skewer one to three pieces of fruit per stick, as too many can make dipping difficult.
- In a stainless steel pot, combine sugar and water without stirring, then cook over medium heat for 15-20 minutes until it reaches 300°F.
- Quickly dip each skewer into the hot sugar, ensuring an even coating, then immediately plunge it into ice water before placing it on a baking sheet.
- Repeat with remaining fruit and enjoy right away, as the candy shell tends to soften over time.
Notes
- Use a candy thermometer to ensure the sugar reaches the correct temperature; undercooking will result in a sticky coating instead of a crisp shell.
- Work quickly when dipping the skewers, as the melted sugar hardens fast once removed from heat.
- Avoid humid environments when making tanghulu, as moisture can cause the sugar coating to become sticky.
| Nutrition | Value |
| Calories | 642kcal |
| Carbohydrates | 166g |
| Fibre | 2g |
| Fat | 1g |
| Protein | 1g |
Tips To Ease Your Job!
- Prep Everything First – Have all your ingredients and tools ready before starting. Once the sugar reaches 300°F, you’ll need to work quickly!
- Use a Deep Pot – A taller pot reduces sugar splatter and makes dipping the skewers easier.
- Tilt the Pot for Easy Dipping – If your sugar isn’t deep enough, carefully tilt the pot to coat the fruit evenly.
- Test with a Drop of Sugar – Before dipping the skewers, drop a little melted sugar into ice water; if it hardens instantly, it’s ready!
- Spin the Skewer While Dipping – This ensures an even coating and prevents excess sugar from clumping.
