How to Make Tanghulu? Chinese Candied Fruit Recipe

Have you ever seen bunches of glistening, ruby-red hawthorns coated in crunchy sugar frosting in a bustling Chinatown or on TikTok? That, my friends, is Tanghulu, a tantalizing Chinese fruit dessert. When you bite down on it, the sweet shell shatters like candy glass, giving way to the tart punch of the fruit underneath. As its essence, it’s just fruit, sugar, and water. While the ingredients are simple, I’ve had a few dodgy caramel experiments. Fortunately, I’ve finally cracked the code and can’t wait to share my tips and tricks for making perfect Tanghulu. Make sure to check out my easy, beautiful, and delicious Tanghulu recipe!

Ingredients:

Fruit, about 1-2 pounds
1 cup granulated white sugar
1/2 cup water
Oil for greasing the tray

Equipment:

Wooden or bamboo skewers
Saucepan
Kitchen thermometer
Baking sheet or tray
Ice water bath
Parchment paper or silicone mat

What is Tanghulu?

Tanghulu is a traditional Chinese snack, especially popular in Northern China. Its origins can be traced back to the Song Dynasty (960-1279), when legend has it that the emperor's favorite concubine regained her health after eating tanghulu for two weeks.

The “Tang” part refers to the sugar coating, while the “Hulu” is the shape of the hawthorn berry, which resembles a gourd. This treat is made by coating various fruits in a hardened sugar syrup, resulting in a delightful combination of crunchy, soft, sweet, and juicy flavors with every bite.

What Fruits Can Be Used to Make Tanghulu?

This is where the fun really begins. While hawthorns are the OG Tanghulu fruit, the possibilities are endless. Let your imagination run wild and experiment with different fruits to create your own unique treats! It is recommended to try fruits with a bit of acidity to balance the sweetness of the shell. Here are some popular choices:

Strawberries: Always a winner
Grapes: Seedless are easiest
Blueberries: Small and sweet
Kiwi: Adds a tangy bite
Mandarin Oranges: Peel and segment them
Cherry Tomatoes: Sounds weird, but the sweet and savory combo is surprisingly delicious
Small Crab Apples: Adds an authentic look and taste

How to Make Tanghulu?

With your favorite fruits and these 5 simple steps, you can make your own delicious batch of this sweet and crunchy treat.

Step 1: Prepare your fruit

This step is all about getting organized. Wash and thoroughly dry your chosen fruit, as excess moisture will prevent the sugar syrup from adhering properly. Remove stems and leaves, then carefully thread the fruit onto bamboo skewers, leaving a small gap between each piece.

Step 2: Make sugar syrup

In a clean, heavy-bottomed saucepan, mix together sugar and water in a 2:1 ratio - for this recipe, it’s 1 cup of sugar to 1/2 cup of water. Set the saucepan on medium heat, but remember, do NOT stir the mixture. Stirring can encourage crystallization, which will make your syrup grainy. Just let the sugar dissolve naturally and evenly.

As the mixture heats, it will begin to simmer. Keep a close eye on it, as your goal is to reach the hard crack stage, which occurs around 300-310°F (149-154°C) if you have a kitchen thermometer.

Step 3: Dip the fruit

Once your syrup reaches the hard-crack stage, remove the pan from the heat. Tilt the pan slightly and carefully dip each bunch of fruit into the syrup, swirling them quickly to evenly coat them with a thin layer of sugar while letting any excess drip off.

Step 4: Cool and Enjoy

Immediately dip the skewers into ice water to cool and crisp the coating. Alternatively, you can place them directly on a baking sheeting lined with parchment paper or silicone mat and let them sit for 15-20 minutes until the icing is completely set. Serve right away.

How to Clean Pot?

Let’s face it. Cleaning up hardened sugar syrup is nobody’s favorite part. But don’t worry, it’s manageable. The sooner you tackle the pot, the easier the cleanup will be. Simply pour water into the pot and heating it on medium. Once the syrup has softened, drain the water and use a non-abrasive sponge or cloth to wipe away any leftover sugar. Finally, just wash the pot as usual.

How to Store Tanghulu?

Wrap each bunch of Tanghulu in baking or wax paper and store them in an airtight container or freezer bag. Keep the container dry and avoid stacking. You can refrigerate them for 2-3 days or freeze them for up to a week. Just remember, if you freeze them, let them thaw in the refrigerator before eating, and the sugar coating may soften slightly.

For longer storage, you may want to use a vacuum sealer to remove air from the bag to slow down oxidation. If you notice any mushiness, discoloration, or an off odor, it’s best to discard them.

FAQs

Where is Tanghulu from?

Tanghulu originated in Northern China during the Song Dynasty and is particularly associated with Beijing’s traditional street snacks, but is now commonly found in most Chinese cities.