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
Scale
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