Description
Tanghulu is a traditional Chinese treat featuring skewered fruits coated in a crisp, hardened sugar shell. This recipe uses a simple syrup cooked to the hard crack stage to create a shiny, crunchy coating over fresh fruits like strawberries, grapes, kiwi, and apples, offering a delightful combination of sweet and tart flavors with a satisfying crunch.
Ingredients
Syrup
- 4 cups sugar
- 2 cups water
Fruit
- Fresh strawberries (stems removed if desired)
- Fresh grapes
- Kiwi, peeled and sliced
- Apples, cored and sliced
- Bamboo skewers
Instructions
- Prepare the fruit: Rinse all fruit thoroughly under cold water and pat dry completely with paper towels to ensure the syrup adheres properly. Remove strawberry stems if preferred. Thread 2 to 4 pieces of prepared fruit onto each bamboo skewer and set aside.
- Make the sugar syrup: In a deep medium or large pot, combine 4 cups of sugar with 2 cups of water. Heat the mixture over medium-high heat without stirring, as stirring may cause sugar crystallization.
- Cook to hard crack stage: Allow the syrup to boil until it reaches 300°F (150°C), known as the hard crack stage. This typically takes about 25 to 30 minutes. Use a candy thermometer to monitor the temperature precisely.
- Remove from heat and prepare for dipping: Once the syrup reaches 300°F, carefully remove the pot from the heat and tilt it slightly to create a deeper pool of syrup on one side, making the dipping process easier.
- Coat the fruit skewers: Dip each fruit skewer carefully into the hot syrup, turning to fully coat all fruit pieces. Allow excess syrup to drip back into the pot to avoid clumps.
- Harden the sugar shell: Immediately dip the coated skewer into a bowl of ice water for a few seconds. This rapid cooling will harden the sugar shell, creating a crisp coating.
- Dry and serve: Stand the finished skewers upright in a tall glass or place them on a parchment-lined tray. Let them cool completely to allow the sugar shell to harden fully before serving.
Notes
- Ensure the fruit is completely dry before dipping to prevent the syrup from sliding off.
- Use a candy thermometer for accurate temperature readings to achieve the perfect hard crack stage.
- Be very careful when working with hot syrup to avoid burns.
- Skewers can be made with a mix of fruits based on preference.
- Store tanghulu at room temperature and consume within a day for best texture as humidity may soften the sugar shell.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
