Tanghulu is a crispy, sugar-coated fruit snack that originated in China and has become a viral favorite for its glossy, glass-like sugar shell and satisfying crunch. Made with fresh fruit and a simple sugar syrup, this treat is naturally sweet, fun to make, and absolutely addictive!
Unlike regular candied fruit, Tanghulu has a thin, delicate shell that shatters with each bite, balancing tart and sweet flavors perfectly.
Ingredients for Tanghulu recipe
the Tanghulu:
- 1 cup (200g) granulated sugar
- ½ cup (120ml) water
- ¼ cup (60ml) light corn syrup (optional, for extra shine)
- Fresh fruit of choice (strawberries, grapes, mandarins, cherries, etc.)
- Wooden skewers
Optional Toppings:
- Sesame seeds
- Crushed nuts
- Edible glitter for a fun twist
Kitchen Equipment Needed
- Saucepan
- Candy thermometer
- Wooden skewers
- Baking sheet lined with parchment paper
- Ice water bath (for testing the syrup)
Step-by-Step Instructions
1. Prepare the Fruit & Skewers
- Wash and dry fruit completely – Any moisture can prevent the sugar from sticking.
- Thread 2-3 pieces of fruit onto each wooden skewer.
- Set aside on a parchment-lined baking sheet.
2. Make the Sugar Syrup
- In a small saucepan, combine sugar, water, and corn syrup (if using) over medium heat.
- Stir gently until the sugar dissolves, then stop stirring.
- Let the mixture boil until it reaches 300°F (150°C) on a candy thermometer (hard-crack stage).
- To test, drop a small amount into ice water – if it hardens immediately and snaps, it’s ready.
3. Coat the Fruit
- Tilt the pan slightly and dip each skewer into the hot syrup, rotating to coat evenly.
- Let excess syrup drip off, then place on parchment paper to set.
- Work quickly, as the syrup hardens fast!
4. Cool & Serve
- Let Tanghulu harden for 5-10 minutes at room temperature.
- Enjoy immediately for the best crunch!
Expert Tips for the Best Tanghulu recipe
Use dry fruit – Water and sugar don’t mix!
Don’t stir the sugar syrup – It can cause crystallization.
Work fast – The syrup hardens quickly, so dip and coat efficiently.
Common Mistakes to Avoid
Not drying the fruit – Moisture makes the coating slide off.
Overcooking the syrup – It will turn bitter and burn.
Skipping the candy thermometer – Guessing can lead to a sticky mess instead of a crunchy shell.
Serving and Presentation Ideas
- Arrange on a decorative platter for a party treat.
- Serve with a side of melted chocolate or caramel for dipping.
- Sprinkle with sesame seeds or crushed nuts for extra flavor.
How to Store Tanghulu
Storage:
- Best eaten fresh, as the crunchy shell softens over time.
- Store at room temperature for up to 4 hours.
Freezing:
- Not recommended – The sugar shell will dissolve when thawed.
Variations and Substitutions
- Use different fruits – Try kiwis, apples, pineapples, or blueberries.
- Make it spicy – Add a pinch of cayenne or chili powder to the syrup.
- Flavor the sugar syrup – Add a few drops of vanilla or citrus zest for extra depth.
What to Serve with Tanghulu
- Bubble tea or iced matcha for a refreshing drink pairing.
- Japanese mochi or sesame balls for an Asian-inspired dessert spread.
- Homemade whipped cream or yogurt for dipping.
Frequently Asked Questions (FAQ)
Why is my Tanghulu sticky instead of crunchy?
Your syrup may not have reached 300°F (150°C). Use a candy thermometer to ensure it reaches the hard-crack stage.
Can I make Tanghulu without corn syrup?
Yes! Corn syrup adds shine, but you can omit it and just use sugar and water.
How do I clean the hardened sugar from my pan?
Fill the pan with hot water and let it soak – the sugar will dissolve easily.
Conclusion
This Tanghulu recipe delivers a perfectly crunchy, sweet treat with a stunning glossy finish! Whether you’re making it for a fun snack, a party dessert, or a TikTok-inspired food trend, it’s guaranteed to impress.
Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more unique and delicious treats!
Calories Per Serving
Approximate Calories: 120 kcal per skewer (based on 4 servings).
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4
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Tanghulu Recipe – Crunchy, Sweet & Irresistible!
- Total Time: 20
- Yield: 4 1x
Description
Learn how to make Tanghulu, a crispy sugar-coated fruit snack! This easy recipe gives you the perfect crunchy candy shell every time.
Ingredients
For the Tanghulu:
- 1 cup (200g) granulated sugar
- ½ cup (120ml) water
- ¼ cup (60ml) light corn syrup (optional, for extra shine)
- Fresh fruit of choice (strawberries, grapes, mandarins, cherries, etc.)
- Wooden skewers
Optional Toppings:
- Sesame seeds
- Crushed nuts
- Edible glitter for a fun twist
Instructions
1. Prepare the Fruit & Skewers
- Wash and dry fruit completely – Any moisture can prevent the sugar from sticking.
- Thread 2-3 pieces of fruit onto each wooden skewer.
- Set aside on a parchment-lined baking sheet.
2. Make the Sugar Syrup
- In a small saucepan, combine sugar, water, and corn syrup (if using) over medium heat.
- Stir gently until the sugar dissolves, then stop stirring.
- Let the mixture boil until it reaches 300°F (150°C) on a candy thermometer (hard-crack stage).
- To test, drop a small amount into ice water – if it hardens immediately and snaps, it’s ready.
3. Coat the Fruit
- Tilt the pan slightly and dip each skewer into the hot syrup, rotating to coat evenly.
- Let excess syrup drip off, then place on parchment paper to set.
- Work quickly, as the syrup hardens fast!
4. Cool & Serve
- Let Tanghulu harden for 5-10 minutes at room temperature.
- Enjoy immediately for the best crunch!
Notes
✔ Use dry fruit – Water and sugar don’t mix!
✔ Don’t stir the sugar syrup – It can cause crystallization.
✔ Work fast – The syrup hardens quickly, so dip and coat efficiently.
- Prep Time: 10
- Cook Time: 10
- Category: DESSERT
- Cuisine: AMERICAN
Nutrition
- Serving Size: 4
- Calories: 120