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This image shows a plate of beautifully glossy Tanghulu, featuring sugar-coated strawberries and grapes on skewers. The hardened candy shell glistens under the light, giving the fruit a vibrant, jewel-like appearance.

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Chinese
Servings 4 people
Calories 642 kcal

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.
    This image shows fresh strawberries and grapes being thoroughly washed in a colander under running water. Cleaning the fruit ensures the Tanghulu has a perfect, glossy finish.
  • Skewer one to three pieces of fruit per stick, as too many can make dipping difficult.
    This image shows strawberries and grapes being carefully threaded onto wooden skewers. The fruit is evenly spaced to allow for an even coating of the sugar syrup.
  • 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.
    dipping-fruit-skewers-into-hot-sugar-syrup-to-create-a-glossy-candy-coating
  • Repeat with remaining fruit and enjoy right away, as the candy shell tends to soften over time.
    This image shows freshly coated Tanghulu skewers resting on a cooling rack. As the sugar hardens, it forms a crisp, glass-like shell that cracks delightfully with each bite.

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.